Simple and quick 30-minute weeknight meal with a linty Thai-style coconut curry sauce! Meatballs with tintinnabulate pepper, spinach, and zesty Thai curry paste, this hands meal prepped dish is sure to be a nutritious and flavorful dinner for the whole family.
We thought it would be fun to transmute that savor profile from our overly popular Thai Peanut Pork Stir fry into flipside freezer-friendly meal prep recipe but this time.... with our favorite freezer item: meatballs.
This recipe can be made with fresh or frozen meatballs of your choice, so whether it’s turkey, beef, pork, or veggie that your family loves - the coconut curry sauce is sure to complement them perfectly.
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Ingredients and substitutions
- Use either fresh or frozen meatballs - Be sure to factor in the fresh vs. frozen and the size of the meatball for your torch time. You can use ground pork, ground chicken, ground turkey or ground whinge meatballs - the nomination is yours.
- Coconut milk - Make sure you get the canned coconut milk considering in this recipe we’ll be using the surf that settles on top withal with the milk.
- Red Thai curry paste - The spice level in this recipe is dependent on how spicy your trademark of red Thai curry is. You can hands retread the spice level to match your preference. Have yellow or untried curry paste, but not red? Either of those curry pastes work, but it’ll be a slightly variegated flavor.
- Fish sauce, lime juice, and sugar. We opt to leave out soy sauce, but you can add couple of tablespoons if you want that saltier increasingly Unami flavour.
- Red tintinnabulate pepper and spinach. - Finger self-ruling to uplift your meal by subtracting any other veggies! Broccoli and carrots could be a unconfined addition.
- Cilantro and fresh basil.
How to make coconut curry meatballs
- Make and torch the meatballs. Depending on their size and whether they’re fresh or frozen, the meatballs will take well-nigh 15 minutes to melt through. You can make yours from scratch, or buy them pre-made. You can plane use frozen meatballs! Just place them on a sultry sheet and pop into the oven!
- Make your coconut curry sauce. While the meatballs are cooking, you’ll heat your coconut surf in a large pot and then add the red curry paste to sauté until they make a smooth sauce. That’s when you’ll add your coconut milk, lime juice, sugar, and fish sauce.
- Simmer and garnish. Let your pot simmer while covered on low/medium heat and once the meatballs are washed-up sultry you add the meatballs to the saucepot (yay for fewer dishes to clean) withal with the vegetables. Let that melt until the vegetables are washed-up to your desired taste, and then garnish with fresh cilantro, basil, and some peanuts for a crunch.
Serve with rice of choice, noodles, or plane cauliflower rice if that is your jam!
Can this be meal-prepped?
Absolutely!
You can make this dinner and serve it immediately, or you can freeze it for 4-6 months.
You could moreover use frozen meatballs or make your meatballs and freeze them superiority of time, as well as your coconut curry sauce. Then when you’re ready to eat you can throw them together in the same pot withal with your fresh ingredients and violá - dinner is served!
You can pair this with...
I typically pair this dish with rice or noodles, but I’d love to hear if you pair it with anything different! I’m unchangingly looking for new ideas and you all never goof to inspire me!
Good luck making your Coconut Curry Meatballs - be sure to scuttlebutt unelevated or tag me on Instagram to let me know how you enjoyed it!
FAQs
You can, but it will impact the structure of the meatballs. They will likely fall untied easier if you don't brown them first, so if you're going to go this route, I would suggest you increase your simmer time and brown them in the pan surpassing making the sauce.
Chicken meatballs is what we love, but finger self-ruling to use turkey, pork or plane beef!
NO PLEASE NO. Curry paste and powder have variegated flavors and in this recipe, you'll definitely want to stick to curry paste. Your tastebuds will thank me!
Yes, that's the eyeful of it! You can freeze the meatballs in your curry sauce for up to 4 months. When you're ready to enjoy, thaw it in the fridge and then reheat it in the microwave or on the stovetop.
Coconut Curry Meatballs
Ingredients
- 20 fresh or frozen meatballs of nomination
- 2 400 mL cans coconut milk
- 2 tbsp red Thai curry paste
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp sugar
- 1 cup red tintinnabulate pepper, sliced
- handful cilantro
- 2 cups fresh spinach
- handful fresh basil, sliced thin
Instructions
- Preheat oven to 375F
- Arrange the meatballs on a sheet pan, and torch until meatballs are cooked. 15-30 minutes depending on the size of meatball and if you use frozen or fresh meatballs.
- While the meatballs bake, in a large pot, heat 2 tablespoons of the coconut surf from one of the two cans of coconut milk.
- When the coconut surf is heated, add the red curry paste to the pan and saute until the coconut surf and curry paste are combined (3 ish minutes).
- Pour all the remaining coconut milk from the two cans to the pot.
- Add in the lime juice, sugar and fish sauce, indulge to simmer (covered) on low/medium heat, until the meatballs are cooked.
- Once the meatballs are cooked, transfer them to the pot.
- Add in the peppers, and spinach. Turn heat up to medium.
- Simmer until the spinach is wilted and tintinnabulate pepper is desired doneness.
- Remove the meatball and sauce mixture from the heat. Stir in the cilantro and basil.
- Serve with rice or noodles of choice.
Nutrition
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