Spicy Thai Turkey Meatball Sandwiches with Coconut Curry Sauce and Roasted Potato Wedges

These Thai-inspired turkey meatball sandwiches are a flavor explosion! Tender, juicy meatballs are simmered in a rich and creamy coconut curry sauce with a kick of sweet chili heat. Nestled in a crusty baguette and topped with crisp cucumber and fresh cilantro, every bite is a perfect balance of savory, spicy and refreshing.

Serve them alongside roasted potato wedges with a creamy curry mayo dip for a complete meal that’s sure to become a weeknight favorite. Ready in under an hour, this recipe brings bold Southeast Asian flavors to your table with simple ingredients.

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Ingredients

2 ounce Thai Red Curry PasteView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and adjust rack to top position. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve baguettes lengthwise; carefully hollow out top halves, removing about half the bread. Tear the removed bread into small pieces and place in a medium bowl. Trim and quarter cucumber lengthwise, then slice into ¼-inch-thick quarter-moons. Roughly chop cilantro.
2. Toss potato wedges on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until tender and lightly crisped, 25-30 minutes.
3. While potatoes roast, add ground turkey, 2 tablespoons curry paste, ½ teaspoon salt and a pinch of pepper to the bowl with bread pieces. Mix thoroughly to combine, then form into 10-12 meatballs, about 1½ inches each. Heat a large drizzle of oil in a large pan over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over and mostly cooked through, 8-10 minutes. Lower heat if browning too quickly.
4. Meanwhile, in a small bowl, combine mayonnaise, sour cream and ½ tablespoon curry paste. Set aside for serving.
5. Reduce heat under the pan to low. Stir in sweet chili sauce, coconut milk and remaining curry paste. Cover and simmer until flavors meld and meatballs are cooked through, 4-6 minutes.
6. Toast the baguette halves. Place bottom halves on plates. Divide meatballs evenly among them, then top with cucumber and cilantro. Close with top halves. Serve with roasted potato wedges and creamy curry mayo on the side for dipping.

Recipe Tips

FAQ

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and refrigerate them uncooked for up to 24 hours. Cook them just before serving.

What can I use instead of demi-baguette?

Any crusty bread or rolls work well. You can also use hoagie buns or ciabatta.

Is this recipe spicy?

It has a mild to medium heat from the curry paste and chili sauce. Adjust the amount of curry paste to suit your spice preference.