SunButter Curry Meatballs

SunButter Curry Meatballs

  • Start to finish: 45 Minutes
  • Makes: 4 Servings
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1 pound ground turkey (or chicken)
4 green onions, chopped
1/4 cup chopped cilantro
1 tablespoon fish sauce
1 tablespoon red curry paste
1 cup fine breadcrumbs
1 large egg
Salt and pepper to taste

1 tablespoon sesame or coconut oil
1 (14-oz.) can lite coconut milk
4 tablespoons red curry paste
2 tablespoons SunButter® (we used Crunch)
1 tablespoon brown sugar
Pinch of red chili flakes
Salt and pepper to taste

IMPORTANT: Check to ensure all individual ingredients are produced in a peanut and tree nut free facility.


Heat oven to 375°F. Line a baking sheet with parchment paper; set aside.

In a medium bowl, mix all meatball ingredients together until well combined. Form into 1-inch balls. Place meatballs on prepared baking sheet and bake for about 30 minutes or until done.

While meatballs are baking, make the sauce.

In medium saucepan, heat oil over medium heat. Add curry paste and cook for 2 to 3 minutes.

Add remaining sauce ingredients, stir and cook for about 5 minutes until heated and well combined.

Add cooked meatballs to sauce and toss so meatballs are fully coated. Garnish with parley or cilantro.

For spicier sauce, add 1 to 2 tablespoons of sriracha to sauce while cooking.

Serve with a side of mashed potatoes or rice.
Skewer each meatball with a toothpick to serve as an appetizer.


Calories 470, Calories from Fat 220, Total Fat 25g, Saturated Fat 9g, Trans Fat 0g, Cholesterol 125mg, Sodium 1100mg, Carbohydrates 32g, Dietary Fiber 2g, Sugars 9g, Protein 32g, Vitamin A 70%, Vitamin C 6%, Calcium 10%, Iron 25%.