Can I make these meatballs ahead of time?

Absolutely! You can prepare the meatballs ahead of time and store them in the refrigerator for up to 24 hours before cooking. This is a great option for meal prep or when you're planning to serve the dish at a later time. Just cook the meatballs as instructed when you're ready to enjoy them.

Can I freeze Thai Red Curry Meatballs?

Yes, you can freeze both the cooked meatballs and the sauce. Place the cooked meatballs in an airtight container and freeze for up to 3 months. When ready to serve, thaw them in the refrigerator overnight and reheat in the sauce over low heat until warmed through.

What can I serve with Thai Red Curry Meatballs?

Thai Red Curry Meatballs pair wonderfully with steamed jasmine rice, coconut rice, or even noodles. You can also serve them with a side of stir-fried vegetables or a fresh cucumber salad to balance the richness of the curry.

Can I make this dish vegetarian or vegan?

Yes, you can easily adapt this recipe to be vegetarian or vegan. Substitute the ground beef with plant-based meat alternatives or use crumbled tofu. Ensure that the curry paste you use is free from fish sauce or shrimp paste to keep the dish entirely plant-based.

Thai Red Curry Meatballs: A Flavorful Fusion

Description

Discover a flavorful fusion with our Thai Red Curry Meatballs recipe! Juicy meatballs in a creamy, spicy curry sauce. Perfect for any meal!

Ingredients

Units Scale

For the Meatballs:

1 1/2 lb. ground beef
1/2 cup red onion, finely chopped
1/2 tsp. ground cumin
1 tsp. salt
1 tsp. pepper
1/2 tsp. smoked paprika
1 egg
1/2 cup bread crumbs
2 garlic cloves, minced
2 tbsp. olive oil (for frying)

For the Sauce:

1 small shallot, diced
3 garlic cloves, minced
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1/2 orange bell pepper, sliced
10.5 oz. coconut milk, full-fat
2 tbsp. coconut cream (from a can)
10 oz. can diced tomatoes, drained
2 tsp. red curry paste
1/2 tsp. lemongrass
1/2 tsp. ground curry powder
1/4 tsp. Ground ginger
1/2 tsp. ground cumin
1/4 tsp. smoked paprika
1/2 tsp. onion powder
1/2 tsp. garlic powder

Garnish:

Fresh cilantro, chopped

Green onion, chopped

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Instructions

Prepare the Meatballs:

In a large mixing bowl, combine the ground beef, finely chopped red onion, ground cumin, salt, pepper, smoked paprika, egg, bread crumbs, and minced garlic.
Mix well until all ingredients are thoroughly combined.
Form the mixture into 12 large meatballs.

Cook the Meatballs:

Heat the olive oil in a large skillet over medium heat.
Add the meatballs to the skillet and cook until browned on all sides, about 6-8 minutes. Remove the meatballs and set aside.

Make the Sauce:

In the same skillet, add the diced shallot and minced garlic. Sauté until fragrant, about 2 minutes.
Add the sliced green, red, and orange bell peppers. Cook until slightly softened, about 5 minutes.
Stir in the red curry paste, lemongrass, ground curry powder, ground cumin, ground ginger, smoked paprika, onion powder, and garlic powder. Cook for another 2 minutes, allowing the spices to bloom.
Pour in the coconut milk and add the coconut cream, stirring to combine.
Add the drained diced tomatoes and bring the mixture to a simmer.

Combine Meatballs and Sauce:

Return the browned meatballs to the skillet with the sauce.
Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened.

Serve:

Garnish with chopped fresh cilantro and green onion.
Serve the Thai red curry meatballs over steamed rice or with a side of your choice.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Cook
Cuisine: Indian