Let me tell you something about these meatballs. They were born out of one of those days where I opened the fridge, stared into it for five minutes, and thought, “Please, let something jump out at me.”
What jumped out was a pack of ground turkey, half a can of coconut milk, and some fresh cilantro I forgot I bought. The result? These ridiculously good gluten-free coconut curry meatballs that I now make almost every week.
I’m a chef who’s cooked for picky eaters, food allergy warriors, and gluten-free skeptics. These meatballs? They win them all over.
This recipe uses simple, fresh ingredients you can find at any U.S. grocery store or farmers market. It’s got warm spices, creamy coconut milk, juicy meatballs, and fluffy jasmine rice. You’ll want to pour the sauce on everything.
🥥 Why You’ll Be Hooked
Gluten-free without trying too hard – No breadcrumbs, no weird substitutes, no flavor lost.
Big flavor, low effort – Everything cooks in one skillet. The rice does its thing on the side.
Weeknight win – Done in about 40 minutes. Leftovers? Even better the next day.
Family-approved – Even toddlers love these. Just dial back the heat if needed.
Shortcuts, Swaps, and Tips
No turkey? Use ground chicken. Or for a richer flavor, grass-fed beef works too, but the sauce won’t be quite as mellow.
No red curry paste? Use yellow curry paste, or even a homemade blend of turmeric, cumin, and paprika.
Make it dairy-free? It already is!
Meal prep tip: These reheat beautifully. Store rice and meatballs separately and warm in a skillet with a splash of broth or coconut milk.
Need egg-free? There’s no egg here, and no breadcrumbs either. That’s right—these babies hold together on their own.
Why This Recipe Works
Because it’s real food. It’s not trying to be fancy or “diet” or trendy. It just tastes good and makes you feel full in the best kind of way. The coconut milk gives you that creamy comfort, the curry adds a gentle warmth, and the fresh herbs bring it back to life.
I’ve made this dish for my gluten-free clients, my meat-loving dad, and my friend who’s allergic to everything except air and potatoes. Everyone loves it.
You can whip this up on a tired Tuesday night or serve it for company on a weekend. Nobody needs to know it took 40 minutes.
Final Thought – Make It Yours
Don’t be afraid to add your spin. Throw in some spinach during the final simmer. Stir in a spoonful of peanut butter if you want a Thai-style vibe. Add a handful of frozen peas for color.
This isn’t about perfection. It’s about real food that makes you feel good—without a side of stress.
Print
Gluten-Free Coconut Curry Meatballs with Jasmine Rice
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Juicy gluten-free turkey meatballs simmered in a creamy coconut curry sauce, served over fluffy jasmine rice. Packed with flavor, fresh herbs, and warming spices—this easy weeknight dinner is a feel-good favorite for the whole family.
Ingredients
For the Meatballs:
1 lb ground turkey or chicken (local and lean is best)
2 garlic cloves, finely minced
1 green onion, chopped (white and green parts)
1 tsp fresh grated ginger
1/4 cup chopped fresh cilantro
1 tbsp coconut aminos or gluten-free soy sauce
1/2 tsp salt
1/4 tsp black pepper
1 tbsp avocado oil (for browning)
For the Curry Sauce:
1 tbsp avocado oil or olive oil
1/2 yellow onion, finely chopped
2 garlic cloves, minced
1 tbsp grated fresh ginger
1 tbsp red curry paste (check that it’s gluten-free)
1 can (13.5 oz) full-fat coconut milk
1/2 cup chicken broth (gluten-free)
1 tsp lime juice (freshly squeezed)
Salt to taste
Optional: pinch of coconut sugar or honey (balances heat)
To Serve:
1 cup jasmine rice (rinsed)
1 3/4 cups water
Pinch of salt
Fresh cilantro, lime wedges, and thinly sliced green onions for topping
Instructions
1. Cook the Jasmine Rice First
It takes about 18 minutes, and it’ll be ready when your meatballs are done.
In a medium saucepan:
Add rinsed jasmine rice, water, and salt.
Bring to a boil.
Cover, reduce heat to low, and simmer 18 minutes. No peeking.
Let it sit (covered) for 5 minutes. Fluff with a fork.
2. Mix and Shape Your Meatballs
In a large bowl:
Combine turkey, garlic, green onion, ginger, cilantro, coconut aminos, salt, and pepper.
Mix gently with your hands until just combined. Don’t overdo it.
Pro tip: Lightly wet your hands to roll the mixture into 1.5-inch balls—makes about 16.
3. Sear the Meatballs
Heat 1 tbsp oil in a large skillet over medium heat.
Add meatballs in a single layer (you may need to do this in two batches).
Sear on all sides until browned—about 5–6 minutes total.
Transfer to a plate. They don’t need to be fully cooked yet.
4. Make the Curry Sauce in the Same Pan
In the same skillet, add another splash of oil if needed.
Add chopped onion, sauté 3–4 minutes until soft.
Stir in garlic, ginger, and curry paste. Cook 1–2 minutes until fragrant.
Pour in coconut milk and chicken broth. Stir to combine.
Add a squeeze of lime and a pinch of salt. Optional: a tiny bit of honey or coconut sugar to round it out.
Let it simmer for 5 minutes.
5. Add the Meatballs to the Sauce
Nestle the browned meatballs into the simmering curry sauce.
Spoon some sauce over each one.
Cover and simmer on low for 10–12 minutes until cooked through (165°F inside).
Uncover and simmer 2–3 more minutes to thicken the sauce if needed.
6. Serve It Up
Scoop some jasmine rice into bowls. Top with 3–4 meatballs and a generous pour of sauce.
Finish with:
Chopped fresh cilantro
Green onion
Lime wedges on the side
Want a little kick? Add sliced fresh chili or a drizzle of chili crisp.
Notes
Make sure your curry paste is labeled gluten-free (some brands sneak in wheat).
Leftovers can be stored in the fridge up to 4 days. Reheat gently in a skillet with a splash of broth or coconut milk.
For extra veggies, stir in baby spinach or peas during the last few minutes of cooking.
Adjust spice level by using more or less curry paste.
This recipe freezes well (just freeze meatballs and sauce separately from rice).
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Gluten-Free
- Method: Stovetop
- Cuisine: American-Thai Fusion
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 510
- Sugar: 3g
- Sodium: 580mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
