Who doesn’t love meatballs! There are so many different recipes and ways to prepare them and I love that you can easily make a big batch and freeze them. I love batch freezing things because they make for quick and easy weeknight meals. Meatballs can be cooked from frozen, added into your favourite sauce and served with a side of rice and veggies. Do you have a picky eater who doesn’t like veg? Trick them and add vegetables into the meatballs… they won’t even know they’re in there! I made some meatballs for my daughter and she LOVES them. Instead of freezing them raw, I baked them first. When dinner time rolls around, I can easily add in a meatball or two into a pot with sauce/water and veg… blend away and you have yourself some delicious home made baby puree! If your child is weened, warm up the meatball in the oven or stove top and break it up into tiny bite sized pieces! Yum!
This recipe for meatballs is one of my weeknight favourites. It incorporates Thai inspired flavours, the star of it being one of my pantry staples – Red Thai Curry Paste. This little jar contains huge amounts of flavour and is used in a lot of my Thai inspired recipes. The paste is made with tons of spices like cumin, chillies, coriander and lemon grass. While you could make your own paste, this is a heck of a lot more convenient! Before you ask if you can omit Red Thai Curry Paste from this recipe, the answer is simply no! You can find it in the Asian section of your supermarket along with Soy Sauce.
As like all meatballs, you can absolutely make these in advance! The sauce comes together quickly and once it’s come to a boil, you can add in the meatballs from frozen! If the meatballs were cooked before frozen (which is what I prefer to do) simply warm them through in the sauce – this should take anywhere between 10-15 minutes depending on the size of the meatballs.
If you’re concerned about spice, you can adjust the amount of curry paste added in the sauce. Personally, we don’t find the paste that spicy which is why I added the fresh chili! The chili is completely optional and if you’re making this for your children/family, you may want to omit it from the sauce and add it to your individual plate if desired. The chili gives this dish a great bite but is mellowed out with the coconut milk, cilantro and lime. If you’re not a cilantro fan, leave it out and replace it with flat leaf parsley or even basil instead! But if you can, give cilantro another chance! I wasn’t the biggest fan of it to begin with either, but it’s quickly become one of my favourite fresh herbs!
Don’t forget to comment, share and let me know how you enjoyed this recipe! I hope that it becomes one of your favourite just like it’s become ours. Buon appetito!
Thai Meatballs in Red Curry Sauce
- 1 lb Ground meat I used combination of pork and turkey
- ½ Onion Minced
- 2 Cloves Garlic Grated
- 1 Tbsp Fresh Ginger Grated
- 2 Tbsp Cilantro Chopped
- 1 Egg
- Salt and Pepper to taste
- 3-4 Tsp Red Thai Curry Paste
- 1/2 Onion Minced
- 1 Fresh Red Chili (optional) Minced or Sliced
- 1 Clove Garlic Minced
- 1 Pint Cherry Tomatoes
- 1 Can Coconut Milk
- 1 1/2 Cups Pasatta or canned tomatoes
- 1 Lime Juice
- Cilantro Chopped
For the Meatballs
Add all the meatball ingredients to a bowl. Mix everything together until all is well combined.
Form your meatballs into your desired size. I made 12 average sized meatballs, but you can make 9 larger ones.
Preheat a skillet with high sides over medium high heat. Add oil and once it’s nice and hot, sear the meatballs on all sides (1-2 minutes per side). At this stage, you just want to get a nice golden crust on the meatballs so don’t worry about cooking them all the way through.
Once the meatballs are seared, remove them from the pan and set them aside.
For the Sauce
In the same skillet that you cooked the meatballs in, lower the heat to medium and add 1-2 tbsp of oil along with the curry paste, onions and chili (optional). Cook for 1 to 2 minutes or until the curry paste becomes fragrant and onions are soft and translucent.
Add minced garlic and cook for 30 seconds.
To the onion and curry paste mixture, add in cherry tomatoes and cook until they soften slightly, about 1-2 minutes.
Stir in coconut milk and passata and season with salt and pepper to taste.
Bring the sauce to a boil. Once it’s at this stage, reduce heat to medium low heat and add in the meatballs. Cook for an addition 7-10 minutes or until meatballs have fully cooked through. Cooking time for the meatballs may vary depending on their size.
Once everything is fully cooked, add in a squeeze of lime and top it off with fresh cilantro. Serve and enjoy alongside rice and veg.