Thai Meatballs With Tomato Coconut Sauce


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AuthorEwaCategory, , DifficultyIntermediate

Delicious Thai meatballs seasoned with ginger, garlic, chili, cilantro, and fish sauce and smothered in creamy tomato coconut sauce - this recipe is a winner! If you're a fan of Thai flavors as I am, you'll love this meal! Plus, who would say no to juicy chicken meatballs anyway? 🙂

Yields1 Serving
Prep Time10 minsCook Time25 minsTotal Time35 mins

Click on the servings to scale the recipe to your needs.

Click a timer link in the recipe to start a countdown clock. 

In all my recipes 1 teaspoon equals 5 ml, 1 tablespoon equals 15 ml, 1 cup equals 250 ml. Spoons and cups are lightly packed.

Thai meatballs
 500 g Ground chicken (or turkey, pork)
 2 Garlic cloves (minced)
 Chili pepper, finely chopped, to taste (or a bit of Sriracha sauce)
 1 tsp Ginger, grated
 ½ Onion, grated or finely chopped
 3 tbsp Chopped, fresh cilantro
 1 tbsp Chopped, fresh basil
 1 tsp Lemongrass (fresh, in paste, or dried)
  tsp Lime zest
 2 tsp Fish sauce (or soy sauce)
 1 Egg
 ¼ cup Breadcrumbs
 1 tsp Sugar
 Salt and pepper, to taste
 Oil
Tomato Coconut Sauce
 1 Can full-fat coconut milk
 400 ml Tomato passata/puree (or a can chopped tomatoes)
 2 tsp Red curry paste
 1 tsp Sugar
 2 tsp Fish sauce
 ½ Lime (juice of)
 Salt and pepper, to taste
To serve
 Fresh basil or cilantro (to top)
 Cooked rice

Thai meatballs
1

In a big bowl mix together with a hand all meatballs ingredients except oil - ground chicken, breadcrumbs, minced garlic, chopped basil and cilantro, grated ginger, grated onion, chopped chili, lemongrass, lime zest, egg, salt, and pepper. Set aside.

2

Preheat the oven to 200 Celsius degrees.

3

With a ice cream scoop and hands (wet) shape small meatballs.

4

Place meatballs on a baking tray lined with baking paper and drizzle with oil or spray with cooking spray.

5

Bake the meatballs for around 25 minutes, until golden, soft, and juicy.

Tomato Coconut Sauce
6

In a large pot or pan, heat a teaspoon of oil over medium-low heat and fry red curry paste with sugar for a moment, until melted and bubbling.

7

Add coconut milk, tomato puree, fish sauce, lime juice, salt, and pepper.

8

Simmer for around 10 minutes, until the sauce thickens a bit and is nicely creamy.

9

Taste and season with more fish sauce/red curry paste/lime juice etc. if needed.

10

Carefully transfer cooked meatballs and simmer together for 2 minutes more.

11

Top with fresh, chopped basil or cilantro.

12

Serve with rice!

Ingredients

Thai meatballs
 500 g Ground chicken (or turkey, pork)
 2 Garlic cloves (minced)
 Chili pepper, finely chopped, to taste (or a bit of Sriracha sauce)
 1 tsp Ginger, grated
 ½ Onion, grated or finely chopped
 3 tbsp Chopped, fresh cilantro
 1 tbsp Chopped, fresh basil
 1 tsp Lemongrass (fresh, in paste, or dried)
  tsp Lime zest
 2 tsp Fish sauce (or soy sauce)
 1 Egg
 ¼ cup Breadcrumbs
 1 tsp Sugar
 Salt and pepper, to taste
 Oil
Tomato Coconut Sauce
 1 Can full-fat coconut milk
 400 ml Tomato passata/puree (or a can chopped tomatoes)
 2 tsp Red curry paste
 1 tsp Sugar
 2 tsp Fish sauce
 ½ Lime (juice of)
 Salt and pepper, to taste
To serve
 Fresh basil or cilantro (to top)
 Cooked rice

Directions

Thai meatballs
1

In a big bowl mix together with a hand all meatballs ingredients except oil - ground chicken, breadcrumbs, minced garlic, chopped basil and cilantro, grated ginger, grated onion, chopped chili, lemongrass, lime zest, egg, salt, and pepper. Set aside.

2

Preheat the oven to 200 Celsius degrees.

3

With a ice cream scoop and hands (wet) shape small meatballs.

4

Place meatballs on a baking tray lined with baking paper and drizzle with oil or spray with cooking spray.

5

Bake the meatballs for around 25 minutes, until golden, soft, and juicy.

Tomato Coconut Sauce
6

In a large pot or pan, heat a teaspoon of oil over medium-low heat and fry red curry paste with sugar for a moment, until melted and bubbling.

7

Add coconut milk, tomato puree, fish sauce, lime juice, salt, and pepper.

8

Simmer for around 10 minutes, until the sauce thickens a bit and is nicely creamy.

9

Taste and season with more fish sauce/red curry paste/lime juice etc. if needed.

10

Carefully transfer cooked meatballs and simmer together for 2 minutes more.

11

Top with fresh, chopped basil or cilantro.

12

Serve with rice!

Thai Meatballs With Tomato Coconut Sauce

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