In a large mixing bowl, combine the ground turkey, beaten egg, liquid aminos, minced garlic, grated ginger, chopped green onions, tapioca flour, and sea salt. Mix until just combined, being careful not to overwork the meat.
Using your hands, form the mixture into small meatballs, about 1 inch in diameter. Place them on a plate as you work.
In a large skillet, heat 2 to 3 tablespoons of avocado oil over medium heat. Add the meatballs in batches to avoid overcrowding. Cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the meatballs and set them aside.
In the same skillet, add a little more oil if needed, then toss in the diced red onion and red bell pepper. Sauté for about 3-4 minutes, until they start to soften.
Add the coconut milk, red curry paste, and optional maple syrup or coconut sugar to the skillet. Stir well to combine and bring the sauce to a gentle simmer.
Carefully add the cooked meatballs back into the skillet with the curry sauce. Let them simmer for an additional 5-7 minutes, allowing the flavors to meld together. Taste and adjust seasoning with more sea salt if necessary.
Serve the Turkey Meatball Curry warm, garnished with additional green onions if desired. Pair it with cauliflower rice or enjoy it on its own for a satisfying meal.
