Hey friends! If you’re on the hunt for a new, delicious dinner idea that’s super quick and packed with flavor, let me introduce you to these Paleo Thai Coconut Curry Meatballs!
These little bites of goodness are not only gluten-free but are also low-carb, making them a great option for anyone looking to spice up their dinner without the guilt. Picture tender meatballs simmered in a creamy coconut curry sauce, ready to take your taste buds on an epic Thai adventure.
Whether you’re following a Paleo diet or just want something tasty and healthy, this recipe is a must-try! Plus, if you’re wondering how to make meal prep easier, whip up a batch of these meatballs and store extras in the fridge or freezer. Perfect for those busy weeknights!
Serving and Pairing Suggestions:
These Paleo Thai Coconut Curry Meatballs are fantastic on their own, but why stop there? You can serve them over Zucchini Noodles with Pesto for a fresh, healthy twist, or pair them with Wild Rice Pilaf for something heartier.
If you’re in the mood for a fun appetizer, serve these meatballs with a side of Spicy Asian Dipping Sauce to bring that extra kick. You could even tuck them into Vegetarian Spring Rolls with Sweet Chili Sauce for a fusion experience! Feeling creative? Try them with our homemade Thai Peanut Noodles to soak up that coconutty goodness. The options are endless!
Tips and Notes:
- Meat Choices: Go for ground turkey, chicken, or beef. Each gives a unique twist to the meatballs.
- Curry Paste: Use your favorite brand of Thai red curry paste. It adds a lovely kick! Adjust the amount to match your spice tolerance.
- Meal Prep: These meatballs freeze well, so make a double batch! They can be thawed in the fridge overnight.
- Add Veggies: Sneak in some finely chopped veggies like bell peppers or carrots into the meatball mix for extra nutrients.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or a pan on low.
Don’t wait! Bring a taste of Thailand to your kitchen with these amazing meatballs! Explore more delicious recipes directly on the blog!
Paleo Thai Coconut Curry Meatballs
Equipment
- 1 Large mixing bowl
- 1 Baking sheet
- 1 Large skillet
- 1 Meat thermometer
Ingredients
- 1 pound ground beef - or chicken
- 1/4 cup almond flour - for binding
- 1 tablespoon fresh ginger - minced
- 2 cloves garlic - minced
- 2 tablespoons fresh cilantro - chopped
- 1 large egg - for binding
- 1 teaspoon salt - to taste
- 1 teaspoon black pepper - to taste
- 1 can 13.5 oz coconut milk - for the sauce
- 2 tablespoons red curry paste - adjust to preference
- 1 tablespoon lime juice - freshly squeezed
- 1 tablespoon fish sauce - for depth of flavor
- 1 cup vegetables - bell peppers, zucchini, or snap peas, optional
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine ground beef, almond flour, ginger, garlic, cilantro, egg, salt, and pepper. Mix until just combined.
- Form the mixture into meatballs about 1-2 inches in diameter and place on a baking sheet.
- Bake the meatballs in the preheated oven for 15 minutes or until cooked through.
- While the meatballs are baking, heat a large skillet over medium heat. Add coconut milk, red curry paste, lime juice, and fish sauce, stirring until well combined.
- Add vegetables to the skillet and simmer for 5-7 minutes until they are tender.
- Once the meatballs are cooked, transfer them to the skillet and coat them in the coconut curry sauce.
- Serve warm and enjoy with cauliflower rice or your choice of side.