In a medium bowl, combine all meatball ingredients except the ground turkey. Let soak for at least 5 minutes.

Add the ground turkey and gently mix until fully combined.

Using a large cookie scoop or your hands, form meatballs (about 16 large meatballs). Place on the prepared sheet pan.

Bake for 15–20 minutes, or until the internal temperature reaches 165°F.

While the meatballs bake, prepare the curry sauce. Heat oil in a large skillet over medium-high heat. Add bell peppers and onion and season lightly with salt and pepper. Cook 5–7 minutes, until softened.

Add the milk and 1 cup of the chicken broth to the pan.

In a small bowl, whisk the remaining ¼ cup broth with the cornstarch. Pour into the skillet. Bring to a gentle simmer, reduce heat to medium-low, and simmer 5–10 minutes until thickened.

To prevent curdling, temper the Greek yogurt: in a small bowl, whisk the yogurt with ¼ cup of the hot curry sauce. Repeat this process 3–4 times until the yogurt is warm.

Stir the tempered yogurt into the sauce, followed by the red curry paste and basil.

Add the cooked meatballs to the sauce and gently stir to coat.

Serve over rice or vegetables.