If you’re looking for a cozy, flavor-packed dinner, these Thai meatballs with red curry sauce are one of my favorite easy meals to make. From start to finish, it only takes about 30 minutes and these are perfect for meal prep (which means more time to catch up on your favorite TV show)!
What is Thai Meatballs with Red Curry Sauce?
Thai meatballs are juicy ground turkey meatballs seasoned with ingredients commonly used in Thai cooking like lemongrass, fish sauce, lime juice, and fresh herbs.
These meatballs are then simmered in a rich coconut red curry sauce made with red curry paste, coconut milk, ginger, and aromatics. The sauce is creamy, slightly sweet, and deeply satisfying, making it the perfect pairing for the juicy meatballs.
Why You’ll Love Thai Meatballs with Red Curry Sauce
- Big bold flavor: Lemongrass, ginger, lime, and red curry paste bring vibrant Thai-inspired flavor to every bite.
- Creamy and comforting: The coconut red curry sauce is rich, silky, and perfect for spooning over rice.
- Great weeknight dinner: These Thai meatballs come together quickly in one pan, making dinner feel special without a lot of effort.
Equipment You’ll Need
- Mixing bowls
- Large skillet
- Wooden spoon or spatula
- Cookie scoop or spoon
Ingredients
Thai Meatballs
- Ground turkey: Lean and tender protein that absorbs all the flavorful seasonings. You can swap this with ground chicken or ground pork if you'd like!
- Lemongrass: Adds bright citrusy flavor that’s classic in Thai cooking.
- Garlic
- Ginger
- Lime juice: Brightens the meatball mixture and balances the savory ingredients.
- Cilantro: Fresh herb flavor that pairs perfectly with the coconut red
- curry sauce.
- Sugar: Balances the salty and acidic flavors.
- Fish sauce: Provides rich umami flavor that’s essential in Thai-inspired dishes.
- Egg: Helps bind the meatballs together.
- Panko breadcrumbs: Keeps the meatballs tender and light.
- Salt and freshly ground black pepper
Red Curry Sauce
- White onion: Builds the savory base of the sauce.
- Red bell pepper: Adds natural sweetness and color.
- Ginger
- Red curry paste: A concentrated Thai curry paste made with chiles, garlic, and spices.
- Full-fat coconut milk: Creates a creamy, rich curry sauce.
- Low-sodium chicken broth: Lightens the sauce while adding savory depth.
- Fish sauce: Boosts umami and balances the flavors.
- Brown sugar: Adds subtle sweetness to balance the spice.
- Cornstarch: Thickens the sauce so it coats the meatballs beautifully.
- Salt
- Cilantro
Customizations
- Make it spicier: Add chopped chilis or red pepper flakes to the curry sauce for extra heat.
- Add more vegetables: Snap peas, spinach, zucchini, or mushrooms are great additions to the sauce.
- Make it low-carb: Serve these Thai meatballs over cauliflower rice instead of traditional rice.
How to Make Thai Meatballs with Red Curry Sauce
Make the Meatballs
In a large bowl, combine the ground turkey, lemongrass, garlic, ginger, lime juice, cilantro, sugar, fish sauce, egg, panko breadcrumbs, salt, and black pepper. Mix until everything is well combined.
Using a cookie scoop or your hands, form the mixture into meatballs about 2 tablespoons each.
Brown the Meatballs
Heat a large skillet over medium heat. Add the meatballs and cook for about 2–3 minutes per side until browned. They do not need to be fully cooked through at this stage.
Remove the meatballs from the pan and set them aside.
Build the Red Curry Sauce
In the same pan, add the diced onion and red bell pepper. Cook for about 1–2 minutes until slightly softened.
Add the ginger and red curry paste and stir for about 30 seconds until fragrant.
Pour in the coconut milk, chicken broth, fish sauce, brown sugar, and cornstarch slurry. Stir well and bring the sauce to a gentle simmer. Let it cook for 2–3 minutes until the sauce begins to thicken slightly. Season with salt to taste.
Simmer the Meatballs
Return the meatballs to the pan and let them simmer in the sauce for 5–7 minutes, or until the meatballs are fully cooked and tender.
Serve the Thai meatballs over rice and garnish with chopped cilantro.
Storage
Store leftover Thai meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.
The meatballs and sauce can also be frozen for up to 2 months.
Tips to Make the Perfect Thai Meatballs
- Don’t overmix the meat: Mix just until everything is combined so the meatballs stay tender.
- Brown for flavor: Searing the meatballs before simmering builds extra flavor in the final dish.
- Let the sauce simmer: A few minutes of simmering helps the curry thicken and brings all the flavors together.
Frequently Asked Questions (FAQs)
Can I bake the Thai meatballs instead?
Yes, just bake at 400°F for 20 minutes until cooked through. Add the meatballs to the sauce then simmer for 2-3 minutes to allow the flavors to come together.
Can I use other ground meat instead?
Yes, ground chicken or pork works well too and will still give you juicy, flavorful meatballs.
Are Thai meatballs spicy?
They have mild heat from the red curry paste, but they’re generally not overly spicy. You can easily adjust the spice level by using more or less curry paste.
What should I serve with Thai meatballs?
These meatballs are best served over white or brown rice, but they’re also great with noodles, coconut rice, or even cauliflower rice.
Can I make the red curry sauce ahead of time?
Yes! The sauce can be made up to 2 days in advance and stored in the refrigerator. Reheat it on the stovetop before adding the meatballs.
Related Recipes You’ll Love
- Thai Red Curry Poached Fish
- Thai Red Curry Wonton Soup
- Coconut Lime Poached Fish
- Coconut Curry Chicken
- Dumpling Bake (Viral One Pan Recipe)
Thai Meatballs with Red Curry Sauce
Ingredients
Thai Meatballs
- 1 pound ground turkey or ground pork
- 2 tablespoon lemongrass minced
- 3 cloves garlic minced
- 1 tablespoon ginger minced
- 2 tablespoon lime juice
- 3 tablespoon cilantro finely chopped
- 1 teaspoon sugar
- 2 tablespoon fish sauce
- 1 egg
- ½ cup panko breadcrumbs
- ½ teaspoon salt
- Freshly cracked black pepper
Red Curry Sauce
- ½ white onion diced
- ½ red bell pepper diced
- 1 tablespoon ginger minced
- 2 tablespoon red curry paste
- 1 cup full-fat coconut milk
- 1 cup low-sodium chicken broth
- 2 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch + 2 tablespoon water to make cornstarch slurry
- Salt to taste
- Chopped cilantro
Instructions
- In a large bowl, combine the ground turkey, lemongrass, garlic, ginger, lime juice, cilantro, sugar, fish sauce, egg, panko breadcrumbs, salt, and black pepper. Mix until well combined. Using a cookie scoop or your hands, form the mixture into meatballs about 2 tablespoon each.1 pound ground turkey, 2 tablespoon lemongrass, 3 cloves garlic, 1 tablespoon ginger, 2 tablespoon lime juice, 3 tablespoon cilantro, 1 teaspoon sugar, 2 tablespoon fish sauce, 1 egg, ½ cup panko breadcrumbs, ½ teaspoon salt, Freshly cracked black pepper
- Heat a large skillet over medium heat. Add the meatballs and cook for 2-3 minutes per side until browned. They do not need to be fully cooked through at this stage. Remove and set aside.
- In the same pan, add the diced onion and red bell pepper. Cook for 1-2 minutes until slightly softened. Add the ginger and red curry paste and stir for about 30 seconds until fragrant.½ white onion, ½ red bell pepper, 1 tablespoon ginger, 2 tablespoon red curry paste
- Add the coconut milk, chicken broth, fish sauce, brown sugar, and cornstarch slurry. Stir well and bring the sauce to a gentle simmer. Cook for 2-3 minutes until the sauce slightly thickens. Season with salt to taste.1 cup full-fat coconut milk, 1 cup low-sodium chicken broth, 2 tablespoon fish sauce, 1 tablespoon brown sugar, 1 tablespoon cornstarch + 2 tablespoon water, Salt
- Return the meatballs to the pan and simmer for 5-7 minutes, or until the meatballs are fully cooked.
- Serve with rice and garnish with chopped cilantro.Chopped cilantro
Notes
- You can also bake the meatballs in the oven at 400F for 20 minutes instead of cooking them in the skillet. Since the meatballs will be fully cooked through, add the meatballs to the red curry sauce and simmer for 2-3 minutes before serving.
Min says
If you want to impress your guests this is the recipe. Delicious and easy to follow.
Herman says
Amazing, thank you!
Anisha says
Delicious will definitely be making this again. I didn't have lemongrass so I used a mix of Ginger with lime zest and it came out perfect
Herman says
Thats a smart substitution, so glad you loved it!
Dani says
I made this and it was so delicious! I couldn’t find lemongrass, so I added a bit more ginger & garlic paste with some lime zest. Having the option to bake the meatballs in the oven was so appreciated to make things extra easy. Will make again!
Herman says
So glad you liked this recipe! It's one of my favorites too!
Joyce Morey says
What kind of lemongrass do I use. Powder or ??
Herman says
If you can find fresh lemongrass, that is best but you can also buy frozen minced lemongrass!
Susan Roberts says
So very good
Donna says
I made this with turkey mince and it turned out superb. Tasty and easy.
Herman says
Amazing, so glad you liked it!
Lisa says
I made the meatballs today with pork and tried one before freezing them for a later date. They were delicious and very tender since I was careful not to over mix them. I often freeze just the meatballs and have an easier prep day when I need something quick.
Herman says
I freeze the meatballs to for easy meal prep, glad you liked it!