Prepare the red curry sauce by adding the coconut milk, red curry paste, pure maple syrup, and sea salt to a saucepan and bring to a full boil. Reduce the heat and allow the sauce to gently boil while you’re preparing the rest of the recipe. This ensures the sauce turns out thick and flavorful.

Add all of the ingredients for the turkey meatballs to a mixing bowl and use your hands to mix it all together until well-combined (you can also mix the meatball mixture in a stand mixer fitted with the paddle attachment).

Heat a large skillet over medium-high heat and add 2 to 3 tablespoons of avocado oil. Allow the skillet to heat up for a couple of minutes.

Form balls out of the turkey mixture, then place them on the hot skillet. Allow the meatballs to brown for 2 to 3 minutes, until crispy. Flip and continue browning. Roll or flip the balls on an additional side and cook 1 minute longer. It’s okay if the meatballs are more flat than round (this is how mine typically turn out).

Transfer the meatballs to a plate and set aside (note: they will not be cooked through just yet).

Add the onion and bell pepper to the skillet and saute, stirring occasionally, until softened, about 4 to 5 minutes.

Transfer the meatballs back to the skillet with the onions and bell pepper and pour the red curry sauce over everything. Give it a little stir, bring mixture to a full boil, then reduce the heat and cover. Cook, stirring occasionally, for 15 to 20 minutes.

Serve meatball curry with your choice of steamed or fried rice or cauliflower rice.