Chances are that most of you guys, like me, find yourselves spending a lot more time in the kitchen than you typically do these days. Kate here, and today I’m excited to share one of my favorite recipes I’ve been making over and over again this month.

These Thai coconut curry meatballs are absolutely delicious and perfect for a cozy night in. They’re gluten free and paleo, and also Whole 30 approved if that’s your jam.

We’re not necessarily any of those things in our house but it’s so refreshing to find a flavorful, rich tasting recipe that’s also healthy and not too heavy. This one checks all the boxes!

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I decided to share this recipe on the blog because after I made these last week and posted a photo to my IG stories, I got about 20 messages asking for the recipe. In times like these, the more we can all share what’s helping us feel at home and cozy the better, right?

Another thing I love about these thai coconut curry meatballs is that they make amazing leftovers for next day lunch or even dinner. This whole recipe probably serves at least 4 people, so it’s always nice to make the whole thing for the two of us knowing we’ll have lunch taken care of the next day.

For the most part, all the ingredients have been pretty easy to find. And if you’re not necessarily concerned about keeping them gluten free, you can always sub regular flour if you can’t find almond flour.

I’m telling you, the flavors in this sauce are just INCREDIBLE. it’s so, so good.

Making the meatballs by hand is a little labor intensive on the front end, but they come together pretty fast and honestly it is SO worth it.

Here’s the recipe:

Thai Coconut Curry Meatballs (Gluten Free, Paleo)

(based on Wholesomelicious original recipe)

Ingredients

1 lb ground turkey

1 lb ground turkey sausage (pork sausage works too)

1 tsp curry powder

2 tsp ground basil

1/4 tsp ground ginger

1/2 tsp garlic powder

3/4 cup almond flour

1 egg, beaten

2 tbsp coconut oil

1 medium yellow onion, chopped

1 red bell pepper, chopped

2 garlic cloves, crushed

2 tbsp chopped fresh ginger

3 tbsp Thai red curry paste

1 14 oz can + 3/4 cup full fat coconut milk

1/3 cup chopped fresh basil (cilantro works too)

1 tsp salt + more to taste

2 limes, juiced

Instructions

Preheat your oven to 375 F.

In a large bowl, mIx together the ground turkey and sausage. In another smaller bowl, mix the curry powder, basil, ginger, garlic powder, and almond flour. Add the almond flour mixture to the meat and incorporate well. Lastly, add the egg. Form the meatballs into 1 -1.5 inch diameter balls, and place evenly spaced on a large baking sheet. Bake for 20-21 minutes.

Meanwhile, make the sauce. Heat a large skillet to medium high and add the coconut oil. Add the chopped veggies to the skillet - onion, bell pepper, garlic, and ginger. Cook for 6-7 minutes or until onion is translucent. Add the curry paste, followed by all of the coconut milk. Reduce heat to medium low and simmer for 10 minutes until the curry paste is completely mixed into the sauce. Add salt, and more to taste if needed. Add meatballs to the sauce, and cook for another 5 minutes.

Lastly, add the lime juice and top with fresh basil.

Serve hot over rice or cauliflower rice.

Let us know if you end up making these - they’re a new favorite in our house no doubt!

Do you guys have any favorite recipes you keep going back to??