If you’re looking for a delicious dinner, then you can’t go further than these thai turkey curry meatballs with sweet potato noodles. You might think your kids won’t eat curry, but you might well be surprised. Easy to make and baked, not fried this delicious meal is gluten and dairy free too!
When it comes to spice, people often think their kids won’t eat it, that there is no way they would eat a curry etc. But really, you never know until you try. My kids find plain food boring, so this is the perfect step for them.
Please, don’t bother making your own curry paste. It’s an arduous task that involves way more ingredients than I care to list. It is good if you want to be sure what’s in your curry paste, but most list all ingredients and there aren’t any hidden nasties.
Why use turkey mince? It’s not authentic…but I never pretended it was! It has an awesome flavour and is also super lean, so great for kids meals.
The beauty of baking the meatballs is that you can prep the noodles and the curry sauce whilst the meatballs are baking away in the oven, so cooking and prep time is massively cut down! This is literally a “dinner-on-the-table-in-30-minutes-meal”.
I really thought there would be some opposition to this dinner, but there wasn’t! The flavour was mild and creamy enough that the kids enjoyed it. In fact, we ate what would normally serve four people in one sitting with only three of us at home as they kept begging for more!
So take the plunge, try something new with your kids. You really need to try our thai turkey curry meatballs with sweet potato noodles, you’ll be so impressed by the amount of veggies you are sneaking in. If you need a spiraliser, I have this awesome spiraliser from Williams Sonoma. (affiliate link) Sometime though, I may upgrade to this one that attaches to my Kitchenaid mixer. (affiliate link)
Thai turkey curry meatballs with sweet potato and veggie noodles
Yield 4 serves
Thai turkey curry meatballs with sweet potato and veggie noodles, gluten and dairy free!
- 500 grams turkey mince
- 1 tbsp thai red curry paste
- 2 tsps sesame oil
- 2 tbsps chopped coriander
- 1.5 cups chopped cabbage
Noodles and sauce
- 1 zucchini, halved and chopped
- 1 carrot, halved and chopped
- 3 small sweet potatoes, turned into noodles
- 270mls coconut milk
- 1/2 tbsp thai red curry paste
- coriander to serve
- Preheat oven to 200 degrees celsius.
- Combine the mince, curry paste, chopped coriander, chopped cabbage and sesame oil in a large bowl.
- With wet hands, roll teaspoon-fulls of the mixture into balls and place on a tray or in mini muffin holes.
- Bake at 200 degrees for 20 minutes.
- In a large frypan, add the curry paste and the zucchini and carrots.
- Coat well in the curry paste.
- Pour in the coconut milk and add the sweet potato noodles.
- Cook for 4 minutes, or until well coated.
- Add the meatballs and stir to coat in the sauce.
- Garnish with extra coriander and serve immediately.
Cuisine modern australian