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Low Carb, Keto Curry Turkey Meatballs served over cauliflower rice and topped with red curry sauce and fresh Thai basil

Low Carb, Keto Curry Turkey Meatballs, Paleo and Whole30

  • Author: Kristi Barnes
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 36 meatballs
  • Category: Appetizer/Main Dish
  • Method: Oven
  • Cuisine: Thai

Description

These Low Carb, Keto Curry Turkey Meatballs are Whole30, Paleo-friendly, gluten free, grain free and dairy free! Made with coconut flour, almond butter, curry, ginger and garlic, they’re full of flavor, a tad spicy and super-moist.


Ingredients

  • cooking spray
  • 2 lbs. ground turkey
  • 1/2 c. coconut flour
  • 2 large eggs
  • 4 tbsp. almond butter
  • 2 tbsp. yellow curry powder
  • 2 tsp. ground ginger
  • 2 tsp. garlic powder
  • 2 tsp. sea salt

Instructions

  1. Preheat oven to 400°F.
  2. Grease two baking sheets.
  3. In a mixing bowl, combine all ingredients well.
  4. Form into approximately 36 1.5-inch balls.
  5. Bake for 20 minutes or until 165°F.

Notes

  • I served these Low Carb, Keto Curry Turkey Meatballs over steamed cauliflower rice and topped with Yai’s Thai Red Curry Sauce. It’s sooooo yummy and Whole30- and Paleo-friendly. Each serving (1/4 jar) has only 6 net carbs, and you don’t need even half that much to drizzle over these meatballs.

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