thai turkey meatballs with coconut curry

Whether you’re squeezing every last drop out of summer or you’re already deep in back-to-school mode, one thing’s for sure: we can never get enough doable, delicious dinners.

We’re kicking off a brand-new recipe series for August: Every Wednesday this month, you’ll get a brand-new recipe from a guest recipe developer I genuinely love and cook from myself. These are people whose recipes and cookbooks are already in my rotation—and they’re about to be in yours too!

But it’s not just about the food. Each guest is also sitting down with me for a fun Q&A where you’ll get to know them beyond the recipe—their kitchen habits, their advice, and how they grocery shop. Plus, we’ve got giveaways lined up all month long!

Rachel is the creator behind rachlmansfield, author of More, Please!, and co-CEO and founder of cadootz. As a mom to three young boys, she’s known for sharing delicious, approachable family meals. Rachel is no stranger to a busy household where every day looks different! Keep reading for my Q&A with Rachel and her recipe straight from the cookbook—Thai turkey meatballs with coconut curry.

My no-boil pasta bake (page 140)!! Another one that is in my cookbook. I have made this on repeat for years. It’s one of my favorites that can feed a crew and is truly zero effort. You can use gluten-free pasta or regular, which is great too and such an easy swap. It’s my “I just can’t handle dinner” dinner.

ALWAYS a list!!! I have a running shared list on my phone that my husband has access to as well. I live and breathe it. The moment we are out of something, I write it down there or I’d forget. I’m not sure if this is considered a hot take, but I am crazy about touching those grocery carts. Even pre-pandemic days, I never did. So I always use plastic produce bags as my “gloves”😂.

Jenn: LOVE the shared list hack!! I have a million grocery list notes on my phone too.

Is it so basic if I say my favorite cutting board? Every kitchen needs this cutting board. I have had it for years. It’s dishwasher-safe, doesn’t dull knives, and is versatile for anything you’re doing: chopping, serving, etc. I think I have gotten the majority of my community on board with this one too!!

Around the time my husband found out he was celiac and when I became a mom to my third, I really shifted how I approach cooking. Which is also the same time I started writing More, Please! I knew I needed to focus on quick, convenient, family-centered meals that can feed a family of five while I work full-time and juggle our lives (this was also around the time I turned to my husband and said, I think we need to start our own snack company—which is now cadootz—but that’s a tale for another time!). A recipe like my One-Pot French Onion Soup Pasta does just that. It’s a gourmet-tasting meal that requires minimal effort and is a one-pot dish.

This book really is for anyone who wants to eat good food, but not put so much effort into it. It’s for the busy humans who want to eat a home-cooked meal but don’t have a ton of time. It’s for the mom who spends hours driving her kids around after school and needs someone to do the dinner thinking for her. It’s really the everyday cookbook as opposed to the dinner party book. Although—many of these dishes would be great for a dinner party. Especially my Evergreen Kale Salad, Chimichurri Meatballs and my GF Funfetti Sheet Cake.

Jenn: We’re all about low-effort, high-reward around here too! Everyone can benefit from these types of recipes. I can’t wait to make the GF Funfetti Sheet Cake; that sounds amazing.

Focusing on being a mom all day, every day. My greatest joy in life is my 3 boys. As they are getting older, it gets harder to run my businesses. But I am thankful to work from our house. I am home; they know I am here. But I’d love to be solely focused on them and running our lives. And for what it is worth, I never in a million years thought I’d say that.

Don’t give up! It can be very discouraging. I have been there! Kids have to try something dozens of times to actually know if they don’t like it. One day they’ll love something and the next it’s “gross.” If my kids don’t like what I’m making, oh well! I adapted the “you get what you get, and you don’t get upset” phrase from pre-school, haha! I also find that parents are quick to give their kids “kid food.” Kids need nutrients too. Feed them actual food, expose them to a lot, and always put at least one comfort food on their plate. Even if it’s a cucumber or something simple.

I love this question!!! But I am in my dream world. My family is everything to me. There is no one I love more than my boys, my husband, and our parents. I love our chaotic but fulfilling dinners.

Jenn: That gave me chills; how special to be living your dream IRL!! Family is everything.

serves 4 to 6 | prep time: 15 minutes, plus 30 minutes chilling time | cook time: 60 minutes

gluten-free friendly, dairy-free, nut-free

INGREDIENTS

For the thai meatballs

• 1 pound ground turkey or chicken

• 1 cup (gluten-free or regular) breadcrumbs*

• 1 large egg

• 2 garlic cloves, minced

• 1 1/2 tablespoons coconut aminos

• 1 teaspoon ground ginger

• 1 teaspoon red curry paste, plus more (depends on the heat level of your curry paste!)

• 1/2 teaspoon kosher salt

• Freshly ground black pepper

For the coconut curry

• 2 tablespoons avocado or extra-virgin olive oil

• 1 medium red bell pepper, sliced

• 1 small yellow onion, diced

• 1 tablespoon red curry paste, plus more (depends on the heat level of your curry paste!)

• 13.5-ounce can full-fat coconut milk

• 1 tablespoon coconut aminos

• Chopped fresh cilantro leaves, for serving

INSTRUCTIONS

1. Make the meatballs: In a large bowl, add the ground turkey, breadcrumbs, egg, garlic, coconut aminos, ginger, red curry paste, salt, and pepper to taste. Use a silicone spatula or your hands (I like to use food-handling gloves here) to gently combine, trying not to overmix. Chill the mixture until firm, about 30 minutes.

2. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

3. Using your hands or a cookie scoop, roll the turkey mixture into 1-inch balls and add them to the prepared baking sheet. Bake until the meatballs are golden brown and cooked to an internal temperature of 165°F, about 18 minutes.

4. Make the coconut curry: In a large, high-sided skillet over medium-high heat, heat the oil. Add the bell pepper and onion and cook, stirring frequently, until the pepper is softened and the onion begins to brown, 5 to 7 minutes. Add the curry paste and stir to coat the vegetables, cooking until just fragrant, about 1 minute. Add the coconut milk and coconut aminos and bring the mixture to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the flavors come together and the mixture is slightly thickened, at least 30 minutes and up to 1 hour. During this time, you can add the cooked meatballs and let them simmer in the sauce to boost the flavor even more. Remove the pan from the heat.

5. Top the curry with chopped cilantro and serve.

STORE IT: Refrigerate in a sealed container for up to 4 days or freeze for up to 3 months.

REHEAT IT: From refrigerated, microwave the meatballs and curry sauce until warm, 1 to 2 minutes. From frozen, thaw in the refrigerator overnight, then microwave in 30-second increments until warm.

get the printable recipe

love this recipe? get the book!

• Check your spice level on the curry paste before adding; some brands are mild while others can be quite spicy.

• Make it gluten-free with this GF panko.

• Try out the DIY Breadcrumbs on page 223 of more, please!

• Ground turkey: Swap for ground beef, chicken, or pork.

• Red bell pepper: Swap for another color bell pepper, zucchini, or a poblano pepper for more spice.

• Red curry paste: Swap for a yellow curry paste for a milder, sweeter flavor.

• Vegetarian: Swap the meatballs for a 14-ounce block of firm tofu, cubed and coated with 2 minced garlic cloves, 1 1/2 tablespoons coconut aminos, 1 teaspoon ground ginger, 1 teaspoon red curry paste, 1/2 teaspoon kosher salt, and freshly ground black pepper. Bake as instructed until crispy, about 15 minutes.

✨ Thank you, Rachel, for sharing this recipe with us and a glimpse into More, Please! If you want to check out more recipes from Rachel, we cooked her takeout shrimp teriyaki on live a few weeks ago, or follow her on instagram ✨

To enter, let us know in YOUR dream world, who are you setting the table for?

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GIVEAWAY CLOSED 8/10/26

*U.S. residents only, 18+ only. Winners will be contacted via Substack DM by August 12, 2026. Giveaway runs through Monday August 10, 2026.

Let us know if you make today’s recipe and don’t forget to send pics in our chat. I can’t wait for you to hear from next week’s guest! I’ll be back Friday with a new plan.

Much love,

Jenn

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