Coconut Curry Turkey Meatball Noodle Bowls

garlic turkey meatballs, creamy curry sauce, fettuccine, cilantro + basil garnish

1713 Recipe

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 850 | Allergens: Contains Tree Nuts (Coconut Milk) + Wheat (Fettuccine). May contain Egg. | Excellent Source of: Fiber, Iron, Protein, Vitamin C |


  • - Chef's Knife
  • - Large Skillet with Lid
  • - Measuring Spoons
  • - Medium Bowl
  • - Tongs

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Cilantro
  • - Coconut Milk
  • - Cooked Fettuccine
  • - Crushed Red Pepper
  • - Curry Powder
  • - Fresh Basil
  • - Ground Turkey
  • - Lime
  • - Minced Garlic
  • - Minced Ginger

Wine Pairings by @grapefriend

A light, fruity Beaujolais matches the spark of the curry in this noodle bowl.

Beer Pairings

Go for the classic curry pairing: India Pale Ale.

TK Table Talk:

Do you believe in love at first sight?

What To Do:

1. Turkey may arrive slightly frozen. Thaw as needed.

Coconut Curry Turkey Meatball Noodle Bowls - Step 1

2. Prep Ingredients: Set aside some leaves of cilantro and basil for garnish. Chop remaining cilantro and basil. Cut the lime into wedges.

Coconut Curry Turkey Meatball Noodle Bowls - Step 2

3. Make Meatballs: Combine ground turkey, ONLY half of garlic, ¼ teaspoon salt and ONLY ¼ teaspoon crushed red pepper in a medium bowl. Shape mixture into 12 meatballs.

4. Brown Meatballs: Heat 1 tablespoon olive oil in a large skillet over mediumhigh heat. Brown meatballs 4 to 5 minutes, turning occasionally. Remove from pan.

Coconut Curry Turkey Meatball Noodle Bowls - Step 3

5. Make Sauce: Add 2 teaspoons oil to drippings in skillet. Add remaining half of garlic, ginger and curry powder. Sauté 1 minute. Stir in coconut milk, ¼ cup water, ¼ teaspoon salt and return meatballs to pan. Cover and cook 3 minutes or until meatballs are done.

Coconut Curry Turkey Meatball Noodle Bowls - Step 4

6. Finish Dish: Add noodles to pan and toss to coat well with sauce. Stir in chopped cilantro and basil.

To Serve: Divide pasta and meatballs evenly between 2 serving bowls or plates. Garnish with cilantro and basil leaves and serve with lime wedges.

Pro Tip:

For the tenderest meatballs, try not to handle them too much while shaping.

Spice it Up!: Drizzle with a little chili oil for some heat.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.