Make these Curry Turkey Meatball Bowls today! A useful recipe that is great for meal prepping and that is also freezer friendly.
Three quick reasons why you might love these curry turkey meatballs:
- It’s easy and is ready to eat in under an hour.
- It makes great leftovers and freezes well for future meals.
- It’s simple and easily adaptable.
This really is a simple recipe. All you need to do is make the meatballs, season the veggies, and roast them in the oven. While those are cooking, prepare the sauce (as well as anything else you’d like to serve with this.).
I like serving these curry turkey meatballs over rice, cauliflower rice, or a combination of the two! You can also swap the broccoli for another veggie, like eggplant or quartered mushrooms. If you want to make this a two course meal, I’d suggest starting with a simple soup like this pumpkin ginger soup or some spring rolls.
To make this a super simple recipe, the sauce contains only two ingredients. However, this sauce is easily adaptable. If you want to add some extra spice, some garlic or onion sauteed beforehand, or some cilantro at the end, go for it! A splash of rice vinegar or soy sauce would also be great too.
The reason I made the sauce with minimal ingredients is because sometimes, it’s nice to have a recipe that doesn’t take much effort but still tastes great. It’s also great to have on hand for meal prepping sessions. Because if you’re making several different recipes, it’s a good idea to throw a few simple ones in to make the process easier. And best of all, you can make this ahead of time and freeze portioned servings for later meals (like I did in the above photo). I like using these foil containers, but any freezer friendly container will do. I hope you enjoy this recipe!
Curry Turkey Meatball Bowls
Freezer friendly, perfect for meal prepping, and tasty.
- 1 lb. ground turkey
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/3 cup panko breadcrumbs
- 1 egg
- 1 bag broccoli florets
- 1 Tablespoon oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 can coconut milk, low fat
- 2-3 Tablespoons red curry paste
- Rice or cauliflower rice, for serving
- Cilantro, lime, a splash of soy sauce or rice vinegar, crushed peanuts, for serving Optional
Line two baking sheets with parchment paper and set aside. Preheat oven to 375 degrees F. In a small bowl, combine the broccoli, 1 Tablespoon oil, 1/2 teaspoon garlic powder, salt, and pepper. Toss to fully coat and then evenly arrange on one of the prepared baking sheets. In another small bowl, combine the breadcrumbs and remaining seasonings. Add the egg and the ground turkey and mix just until combined. Shape into 20 even sized balls and place evenly on the remaining baking sheet. Place both pans in the preheated oven. Cook the broccoli for 15-20 minutes, or until just starting to brown. Cook the meatballs for 20-25 minutes, or until just starting to brown and the internal temperature is at least 165 degrees F.
In a small saucepan, combine the coconut milk and the red curry paste. Heat the coconut milk and curry paste over medium heat until simmering. Let simmer for 5 minutes, then remove from heat.
Place an even amount of rice or cauliflower rice in meal prep containers and then layer with an even amount of broccoli and and even amount of turkey meatballs. Evenly distribute the curry sauce over the bowls. These last in the fridge for up to 5 days or in the freezer for 3-6 months.
For extra flavor in the sauce, try cooking chopped garlic or onion before adding the coconut milk and curry paste, adding a splash of soy sauce or rice vinegar at the end of cooking, or topping the dish with cilantro or crushed peanuts.
This dish freezes well and can be kept in the freezer for 3-6 months.