In a large mixing bowl, combine the ground turkey, well-beaten egg, liquid aminos, minced garlic, grated ginger, chopped green onions, tapioca flour, and sea salt. Mix until just combined; be careful not to overmix as this can make the meatballs tough.
Using your hands, form the mixture into small meatballs, about the size of a golf ball. Place them on a plate or baking sheet as you go.
In a large skillet or Dutch oven, heat the avocado oil over medium heat. Once hot, add the meatballs in batches to avoid overcrowding the pan. Cook for about 5-7 minutes, turning occasionally until they are golden brown on all sides. Remove the cooked meatballs from the skillet and set aside.
In the same skillet, add the diced red onion and red bell pepper. Sauté for about 3-4 minutes until they begin to soften. Stir in the coconut milk, red curry paste, and maple syrup or coconut sugar if using. Bring to a simmer.
Once the sauce is simmering, gently add the cooked meatballs back into the skillet. Stir gently to coat the meatballs in the curry sauce. Let everything simmer together for another 10-15 minutes, allowing the flavors to meld and the sauce to thicken. Taste and adjust seasoning with additional sea salt if needed.
Serve the meatball curry warm, garnished with additional chopped green onions if desired. Enjoy it on its own or over a bed of cauliflower rice or steamed vegetables.
