Easy Homemade Thai Coconut Curry Meatballs

Why You’ll Love Easy Homemade Thai Coconut Curry Meatballs Recipe

These Thai Coconut Curry Meatballs offer a unique twist on traditional meatball recipes. The meatballs themselves are perfectly seasoned and juicy, and the creamy coconut curry sauce envelops them in an aromatic, rich flavor. The sweet, tangy, and spicy elements of the curry sauce balance out the savory meatballs, creating a mouthwatering combination that’s both comforting and exciting. Plus, it’s an easy one-pot meal that’s full of bold flavors but doesn’t require a lot of effort to prepare.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the meatballs:

• 1 lb ground pork (or ground beef or chicken)

• 1/4 cup breadcrumbs

• 1/4 cup fresh cilantro, chopped

• 1 egg

• 2 cloves garlic, minced

• 1 tbsp ginger, grated

• 1 tbsp fish sauce

• 1 tbsp soy sauce

• 1 tsp lime zest

• 1/2 tsp ground cumin

• 1/2 tsp ground coriander

• Salt and pepper, to taste

For the curry sauce:

• 1 can (14 oz) coconut milk

• 2 tbsp red curry paste

• 1 tbsp brown sugar

• 1 tbsp fish sauce

• 1 tbsp soy sauce

• 1 tbsp lime juice

• 1/2 cup chicken broth (or vegetable broth)

• 1 tbsp vegetable oil (for cooking)

For garnish (optional):

• Fresh cilantro leaves

• Lime wedges

• Red chili slices (optional for heat)

Directions

1. Preheat the oven and prepare the meatballs: Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the ground pork, breadcrumbs, cilantro, egg, garlic, ginger, fish sauce, soy sauce, lime zest, cumin, coriander, salt, and pepper. Mix until well combined.pork, breadcrumbs, cilantro, egg, garlic, ginger, fish sauce, soy sauce, lime zest, cumin, c

2. Form the meatballs: Using your hands, form the meat mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper or a lightly greased baking tray. You should get about 20-24 meatballs, depending on the size.

3. Bake the meatballs: Place the meatballs in the preheated oven and bake for 15-20 minutes or until they are golden brown and cooked through. You can check doneness by cutting one open and making sure it’s no longer pink in the center.

4. Prepare the curry sauce: While the meatballs are baking, heat vegetable oil in a large skillet over medium heat. Add the red curry paste and cook for 1-2 minutes, stirring constantly, until the paste is fragrant.

5. Make the curry sauce: Add the coconut milk, brown sugar, fish sauce, soy sauce, lime juice, and chicken broth to the skillet. Stir well to combine, and bring to a simmer. Allow the sauce to cook for 5-7 minutes, stirring occasionally, until it thickens slightly.

6. Combine the meatballs and sauce: Once the meatballs are done, carefully transfer them into the simmering curry sauce. Let the meatballs cook in the sauce for an additional 5 minutes to soak up the flavors.

7. Serve: Garnish the meatballs with fresh cilantro leaves, lime wedges, and red chili slices (if using). Serve hot with steamed rice or noodles, and enjoy!

Servings and Timing

• Servings: This recipe makes about 4 servings.

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

Variations

• Different meats: Feel free to use ground turkey, chicken, or beef instead of pork for the meatballs. You could even try a plant-based ground meat substitute for a vegetarian version.pork for the me

• Spice it up: If you prefer a spicier dish, add more red curry paste or include fresh chili slices in the sauce or as a garnish.

• Vegetables: Add some vegetables to the curry sauce, such as bell peppers, zucchini, or spinach, for added texture and flavor.

• Gluten-free option: Use gluten-free breadcrumbs or oats in place of regular breadcrumbs for a gluten-free version of this dish.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

• Freezing: The meatballs can be frozen before or after cooking. To freeze before cooking, place the uncooked meatballs on a baking sheet and freeze them in a single layer. Once frozen, transfer them to a freezer-safe bag or container. To freeze after cooking, store the meatballs with the sauce in an airtight container. They’ll keep in the freezer for up to 3 months.

• Reheating: Reheat the meatballs in the microwave or in a pan over low heat until warmed through. If frozen, thaw overnight in the fridge before reheating.

FAQs

1. Can I use store-bought meatballs for this recipe?

Yes, you can use pre-made meatballs, but the homemade version allows you to customize the flavors and ensure a juicy, fresh result.

2. Can I make this dish without fish sauce?

Yes, if you prefer not to use fish sauce, you can substitute with soy sauce or a vegetarian option like mushroom soy sauce.

3. Can I make the meatballs ahead of time?

Yes, you can prepare and form the meatballs up to 24 hours ahead of time and store them in the refrigerator until you’re ready to bake and cook them.

4. What can I serve with these meatballs?

These meatballs are great with steamed rice, jasmine rice, or noodles. You can also serve them with a side of stir-fried vegetables or a fresh salad.

5. Is this recipe spicy?

The level of spiciness can vary depending on how much red curry paste you use. If you prefer a milder dish, reduce the amount of curry paste or choose a mild version of the paste.

6. Can I make this dish dairy-free?

Yes, this recipe is naturally dairy-free due to the use of coconut milk in the curry sauce. Just ensure that your breadcrumbs are dairy-free if needed.

7. Can I use light coconut milk instead of full-fat?

Yes, you can use light coconut milk for a lower-fat version, but keep in mind that the sauce may not be as rich or creamy as with full-fat coconut milk.

8. How long do the leftovers last in the fridge?

The meatballs and curry sauce will last up to 3 days in the fridge when stored in an airtight container.

9. Can I freeze the curry sauce separately from the meatballs?

Yes, you can freeze the curry sauce on its own and store it in an airtight container for up to 3 months. Thaw it in the refrigerator before reheating.

10. How can I thicken the curry sauce?

If you prefer a thicker curry sauce, you can add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) to the sauce and simmer until it reaches the desired consistency.

Conclusion

These Easy Homemade Thai Coconut Curry Meatballs are a delightful dish that combines bold flavors and satisfying textures. The juicy meatballs paired with the creamy, aromatic curry sauce create a comforting meal that’s perfect for any occasion. Whether you’re preparing it for a weeknight dinner or a gathering with friends, this dish is sure to impress and leave everyone craving more.