Red Curry Meatballs

Red Curry Meatballs wrapped in lettuce with a bunch of vegetables. So yum and Whole 30 compliant.

These Red Curry Meatballs are easy to make and Whole 30 compliant,but so full of flavor. Tender, spicy, and so good. They also freeze well for quick meals and to pack in lunches. I love meals that can do double duty and freeze well! It saves time and saves me when I don't feel like cooking but we all need to eat.

I used turkey, not too lean for these pictures. Beef, pork, lamb, chicken, even a combination of ground meat can be used. The carrot gives a little sweetness and keeps the meatballs tender and keeps them from drying out since there are no bread crumbs. I wrote this recipe with red curry paste, but green curry paste can be used, or even curry powder.

Red Curry meatballs ready for the oven, frying pan, or freezer.

 I have two ways to enjoy them posted in the recipe section below, both are Whole 30 compliant. One is wrapped in lettuce with a ton of vegetables. The other is a curry that can be served over cauliflower rice, zucchini noodles, or plain if you are on a Whole 30 round. If you aren't eating Whole 30 it's great over rice or quinoa also. You can also put these meatballs on skewers, uncooked with vegetables and grill them, then serve them up with my Nut free Satay Sauce.

Red Curry Meatballs ready to eat.

These can be flash frozen raw, or after you cook them. I prefer cooking them first because it's so much easier to take them out for a quick meal. IF frozen raw they can be put into the Instant Pot with the curry sauce below, just add broth or water so it can come to pressure and cook for a quick meal.

This is tagged a nut free post because my oldest is allergic to nuts but can have coconut.

Here's another way t serve these meatballs that I posted. I used eggplant, zucchini, and mushrooms for the vegetable. But use your favorites!

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Red Curry Meatballs 

2 pounds ground turkey*

1-3 tablespoons Thai red curry paste**

1/3 cup diced red onion

2 eggs

1 finely grated carrot (about 1/2-3/4 cups grated)

3 tablespoons chopped cilantro leaves

2 teaspoons fish sauce (or substitute salt)

1. Preheat oven to 400 degrees.
2. Mix all the ingredients together.
3. Form into meatballs.
4. Cook in the oven until cooked through. This will take 15-20 minutes depending on size of the meatballs. Or cook them in a heavy bottom pan with a little oil.
5. Serve with vegetables and lettuce for wrapping, if you like lettuce wraps. Use my Nut free Satay Sauce for dipping. OR see below for another yummy option.
6. You can also freeze these meatballs for later.

*I like dark meat or a slightly higher in fat ground turkey so the meatballs don't get too dry. Pork, beef, and lamb work well also.

** If you can't find a curry paste you like, a madras or yellow curry powder will work also 1-2 TEAspoons will do of the powder. 

Red Curry Meatballs in Coconut Curry Sauce

 1/2 batch of cooked Red Curry Meatballs

1 can of coconut milk

1-3 tablespoons of Thai red curry paste *

1 clove of garlic, minced

1 inch piece of peeled ginger, sliced 

3 inch piece of lemongrass, tough stems removed

1/2 red onion cut into bite sized pieces

1.5 cups vegetables cut into bite sized pieces (Bell peppers, green beans, bamboo shoots etc)

1/2 cup loosely packed Holy basil leaves

Fish sauce, to taste

1. Heat 1/4 cup of coconut milk in a skillet.
2. Stir in curry paste, garlic, ginger, and lemongrass until combined. 
3. Cook until fragrant, about 45 seconds.
4. Add onion and vegetables and cook until crisp tender.
5. Stir in remaining coconut milk, and bring to a simmer. If the dish is too thick, add a little water or stock.
6. Turn off heat.
7. Add fish sauce to taste, and stir in basil leaves.
8. Serve over cauliflower rice. (If there are no dietary restrictions, this can be served with rice or a nice crusty baguette.)

*If the meatballs were made with curry powder use the same powder in this sauce.

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