I’m typing this up from a hotel room in Richmond, VA on Sunday morning. Hope you guys are having (had?) a great weekend!
We’ve been traveling a lot this month, which is why I haven’t been posting as much as usual. I’m looking forward to getting back to a normal schedule in September though, and have lots of great low carb recipes to share!
Also, the new IBIH logo is complete, and we’re getting to work on a more efficient site layout for IBIH next! I’m VERY excited about introducing you guys to the new and improved I Breathe I’m Hungry!
As if that weren’t enough, Mr. Hungry and I have been hard at work on a new project that we’ll be rolling out in the next few weeks! More to come on that soon! So yeah, it’s been a REALLY busy (but awesome) Summer for the Hungry’s!
Meanwhile, even though I’ll be on the road all day tomorrow, I wanted to be sure to get this post scheduled because THESE MEATBALLS ARE SO YUMMAY!
I made them on Thursday before we left, and I still have a few in the fridge awaiting my arrival by lunchtime on Monday. I’m pretty excited about it, and once you make them you’ll know why!
These low carb curry meatballs are perfectly balanced with a coconut milk base that is sweet, salty, and spicy all at once! The biggest problem is going to be portion control, because I’m pretty sure you’ll want to eat the entire batch when you taste them!
This sauce is so flavorful that I didn’t even season my riced cauliflower before eating it together with the meatballs and sauce. I simply grated it and microwaved it for about 5 minutes to soften it slightly – then I placed the meatballs on top and spooned about 1/4 cup of the sauce over it for a super comforting and hearty meal.
Low Carb Turkey Meatballs in Green Curry Sauce
- Yield: 6 servings 1x
Print Recipe
Pin RecipeDescription
A Thai Green Curry inspired low carb meatball recipe that is keto, lchf, low carb, Paleo, and Atkins Diet friendly.
Ingredients
For the meatballs:
- 1.25 lbs ground turkey
- 1/3 cup almond flour
- 1 egg
- 1 tsp minced ginger
- 1/4 cup dessicated coconut see example
- 1 Tbsp fresh cilantro, chopped
- 1/2 tsp kosher salt
- 1/4 tsp red pepper flakes
- 1/4 tsp garlic powder
- 1/2 Tbsp granulated sugar substitute (Splenda, Swerve, Ideal, etc.)
For the sauce:
- 1 Tbsp coconut oil
- 3 Tbsp green curry paste see example
- 3 Tbsp granulated sugar substitute
- 2 Tbsp fish sauce see example
- 2 cups water
- 6 Tbsp powdered coconut milk see example
Instructions
For the meatballs:
- Combine all of the meatball ingredients in a medium bowl and mix well. Form into 18 meatballs and place on a parchment lined baking sheet. Bake at 375 degrees (F) for 15 minutes.
For the sauce:
- Combine the coconut oil and curry paste in a medium saucepan and cook over medium heat for about 2 minutes or until fragrant. Add the rest of the ingredients and whisk until smooth. Heat on low for about 10 minutes, or until hot and simmering. Don’t boil or the sauce could separate. Remove the meatballs from the oven and add to the sauce. Simmer for about 5 minutes before serving. Shown served over cauliflower rice.
Notes
Approx. nutrition info per serving: 276 calories, 22g fat, 4g net carbs, 16g protein
Nutrition
- Serving Size: 3 meatballs with 1/4 cup sauce
8
Calvin says
October 17, 2018 at 2:48 pmHaven’t had meat ball curry before! I like green curry
Joanne says
January 2, 2017 at 6:03 amWhat could you substitute for the powdered coconut cream?
Lauren Johnson says
November 16, 2016 at 11:57 pmCan this recipe be done without the sugar?
★★★★
Mellissa Sevigny says
November 17, 2016 at 7:50 amThere is no sugar in this recipe, only carb free sugar substitute. You can omit that but the balance of flavors would definitely be off in my opinion!
Nicole says
October 8, 2014 at 8:37 pmJust FYI, the coconut milk powder you link to is actually coconut cream powder which has added glucose syrup. 15g of carbs per 30g. I know this because I ordered from the link and am now stuck with a product I can’t use. Unfortunately, nutritional info isn’t posted on Amazon.
Nicole says
October 4, 2014 at 10:23 pmHi Mellissa! Looking forward to trying this recipe. Do you have a substitution recommendation for the powdered coconut milk? I haven’t seen it in stores and I wouldn’t have it from Amazon in time to make it on Monday. I tried googling without much luck. Thank you!
shannon says
September 3, 2014 at 11:25 ammellissa, these look SO GOOD! honestly, anyone says curry to me and i’m totally there. meatballs? even better, because that means easy and i don’t have to think about it. I have every single ingredient for these in my kitchen right now, which means there’s a large chance they show up tonight for dinner. :)
Kaitlin V says
August 26, 2014 at 1:40 pmOh. My. Gosh. I can’t wait to try these. Green curry is one of my favorite things ever. This is SO exciting!
Tekesha says
August 25, 2014 at 11:25 pmThese look awesome! I’ve never heard of powdered coconut before. Will have to check it out! Any particular reason for using turkey instead of higher-fat beef or pork or is it a taste preference?
Mellissa Sevigny says
August 26, 2014 at 9:52 amThe turkey is neutral tasting so the green curry flavor really comes through! Pork would also be great, beef would be my last choice but would work if it’s what you have!
Stephanie @ A Magpie in the Sky says
August 25, 2014 at 3:15 pmI love the flavours of Green Thai Curry this is a great way to mix it up! Looking forward to seeing the new designs :D