Thai Turkey Meatballs
This is the kind of meal that tastes like comfort but performs like recovery fuel.
Juicy, tender meatballs simmered in a rich coconut chilli sauce—spiced just right, packed with protein, and made in one pan. Whether you’re feeding a crew or batch-cooking for the week, this one hits all the right notes.
What You’ll Need
For the meatballs:
900g turkey mince
1 bunch spring onions, chopped
5cm chunk fresh ginger, minced
2 tbsp chopped coriander
5 garlic cloves, minced
2 tbsp Thai green curry paste
1 tbsp lemongrass paste
Juice of 1 lime
1 tsp soy sauce
1 tsp fish sauce
1 tsp rice wine vinegar
1 tsp dried chilli flakes
½ tsp salt
½ tsp pepper
2 tbsp oil
For the sauce:
1 tbsp olive oil
150g green onions, chopped
5 garlic cloves, minced
½ tbsp dried chilli flakes
½ tsp curry powder
2 tbsp white wine vinegar
350ml tinned coconut milk
1 tsp sea salt
How to Make It
1. Mix & form the meatballs:
In a large bowl, combine all meatball ingredients except olive oil. Mix by hand until everything’s evenly combined.
Form into small balls (about 2 tablespoons each) and place on a lined baking sheet to rest before frying.
2. Brown the meatballs:
Heat olive oil in a large non-stick pan over medium-high heat. Add the meatballs and cook for 6–7 minutes, turning to brown on all sides. Remove and set aside.
3. Build the sauce:
In the same pan, add more olive oil if needed. Sauté onion over medium heat for 4–5 minutes until soft and translucent.
Add minced garlic, curry powder, and chilli flakes. Stir until fragrant.
Pour in vinegar and cook for 2 more minutes.
Shake and add the coconut milk, stirring well. Bring to a gentle boil.
4. Simmer:
Add the meatballs back into the pan. Reduce heat and simmer until everything is heated through and the sauce is rich and creamy.
5. Serve it up:
Spoon over rice or noodles. Garnish with chopped coriander.
Leftovers? Even better the next day.
Make It Yours
Plant-based? Sub with veggie mince or cubed tofu
Extra veg? Add spinach, baby corn, or green beans in the last 5 minutes
Heat tweak? Tone down the chilli or amp it up with fresh slices on top
Lighter version? Swap half the coconut milk with broth or use a lighter version
Recovery & Fuel Notes
This recipe is a solid post-training option or evening refuel. The fat-protein combo keeps you satisfied, the spices help reduce inflammation, and it’s easy on digestion if you’ve had a big session or a stressful day.
