Rating: 4.5 stars 4.4
16 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

These Thai-inspired meatballs are packed with bright and aromatic flavors and simmered in a fragrant tomato coconut curry sauce. While not a true Thai curry, I love experimenting with Thai ingredients and reinventing dishes. Serve over jasmine rice or rice noodles.

Recipe Summary

15 mins
40 mins
1 hr
1 hr 55 mins
36 meatballs


Original recipe yields 6 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Combine pork, fish sauce, garlic, ginger, lemon grass paste, cilantro, and peanut oil in a mixing bowl. Mix well. Refrigerate at least 1 hour to blend flavors.

  • Shape pork mixture into 1 1/4-inch meatballs. (Mixture should yield approximately 34 to 36 meatballs.)

  • Heat 1 tablespoon peanut oil in a large skillet over medium heat. Cook meatballs in batches, giving the pan a shake occasionally. Turn meatballs until brown on all sides and cooked through, approximately 14 to 16 minutes. Remove meatballs to a bowl.

  • In a large saucepan, heat remaining 1 tablespoon oil over medium heat. Cook onion until translucent, 5 to 6 minutes. Add tomatoes and bring to a simmer. Stir in curry paste. Cover and simmer over low heat until sauce begins to reduce, 20 to 25 minutes. Remove from heat and cool slightly.

  • Process sauce with an immersion blender until smooth. Stir in coconut milk and adjust taste by adding additional salt if needed. Return meatballs to sauce and simmer for an additional 5 minutes, or until warmed through.

  • Garnish with cilantro if desired.

Cook's Note:

The meatballs are also delicious made with ground chicken or turkey.

If you do not have an immersion blender, cool sauce slightly, then puree in batches in a blender.

Nutrition Facts

381 calories; protein 22.1g; carbohydrates 8.8g; fat 29g; cholesterol 73.5mg; sodium 716mg. Full Nutrition