Zucchini Turkey Meatballs with Coconut Curry Sauce

If you follow me on Instagram, you know by now how much I cook. I’ve actually created a spreadsheet with a bunch of recipes I’ve tried and liked. When I see a new recipe I want to try in the future, I add it to the list.

So even though we have a rotation, I am still always trying to find new ones because it’s nice to try new things, especially in the kitchen. It keeps thing interesting, eh?

When my girl from AK put this recipe on her blog, I grabbed it and threw it on my spreadsheet for the next time I had an opening for dinner. And the next week, it was made, and devoured.

I’ve never been huge on meatballs. Usually because they have a tendency to turn out very dry. Especially when using turkey. I can’t use chicken because I have yet to find ground chicken here in the UK.

However, in the Ambitious Kitchen, meatballs are frequent and I’m always willing to try. Especially when I’m enticed by a curry sauce. And I am glad I did. These were delightful, and it’s all because of the zucchini. Or courgette.

Before I move on, I’m going to give you all a bit of a lesson.

Zucchini = Courgette.

Americans call it zucchini, and the Brits call it courgette.

For the sake of this post, I am using zucchini because it’s an American recipe and I’m American and I like to say zucchini over courgette. #sorrynotsorry

Let’s get to it.

This recipe is super easy. And super tasty. And super healthy. And this is why I love it.

To find the actual measurements and where this originated from, click here for the recipe.

You get three peppers. Red, yellow, and orange. And you cut them up into chunks. Throw them in a bowl with olive oil, garlic powder, and salt and pepper. And mix it up.


And throw them on a sheet pan with parchment paper.

Next, you put either the ground (minced) chicken or turkey in a bowl, shredded zucchini, breadcrumbs, egg, minced garlic, curry powder, cumin, turmeric, cayenne, and salt and pepper inside as well. With your hands, combine the mixture.


Once that’s complete, all you have to do is form the mixture into balls and place on the sheet pan with the peppers. I had to use two sheet pans. Do what ya gotta do.


Just throw those into the oven for about 20-25 minutes at 400F/200C. If you’re using a fan oven in the UK, I find they always are cooked by 20 minutes.

So while you’re waiting for them to cook, you need to make the curry sauce. Essentially, you throw light coconut milk, tahini, garlic, pure maple syrup or honey, yellow curry powder, fresh ginger, turmeric, cayenne pepper, and salt and pepper to a bowl and mix it up.


To make this a complete meal, you can serve with quinoa or rice or a baked sweet potato. I just buy the wholegrain rice and quinoa packets from the grocery store and put them in a microwave once the food is ready.


The packet feeds two so I split between the two of us, add the meatballs and peppers on top, and drizzle the sauce on top of that. Add the cut up spring onions to make it look pretty and you are done.


You now have an extremely healthy, tasty, and easy meal to eat. So you can either put them in containers for meal prep for lunch, which is a fantastic idea. Or you can eat for dinner with your partner and save the rest for tomorrow’s dinner.

It serves 4, so that’s what we’ve done. However, I may need to meal prep this for my lunch now that I’m thinking about it….

Click here for the recipe if you weren’t able to above!


Let me know if you try this recipe! It’s so easy to make that there’s really no excuses 🙂

Much Love