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Thai Curry Meatballs with Coconut Milk Sauce and Avocado Salsa

A delightful dish featuring flavorful Thai curry meatballs served with a creamy coconut milk sauce and fresh avocado salsa, perfect for any weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground beef or turkey Choose ground beef for a richer flavor or turkey for a leaner option.
  • 1 cup breadcrumbs
  • 1/4 cup fresh cilantro, chopped No wilting allowed!
  • 1 large egg
  • 2 cloves garlic, minced
  • 2 tablespoons red curry paste
  • 1 teaspoon salt
For the Coconut Milk Sauce
  • 1 can (13.5 ounces) coconut milk The creamier, the better.
  • 1 tablespoon red curry paste
  • 1 tablespoon fish sauce or soy sauce Use soy sauce for a vegetarian version.
  • 1 large lime, juiced
For the Avocado Salsa
  • 2 ripe avocados, diced
  • 1 small red onion, finely chopped
  • 1 large tomato, diced
  • 1 large lime, juiced
  • to taste salt and pepper

Method
 

Making the Meatballs
  1. In a bowl, combine the ground beef (or turkey), breadcrumbs, chopped cilantro, egg, garlic, red curry paste, and salt. Mix until all ingredients are just combined.
  2. Shape the mixture into balls about the size of golf balls and place them on a baking sheet lined with parchment paper.
Cooking the Meatballs
  1. Preheat your oven to 400°F (200°C).
  2. Bake the meatballs for 20-25 minutes until they turn golden brown and are cooked through.
Preparing the Coconut Milk Sauce
  1. In a saucepan over medium heat, combine the coconut milk, red curry paste, fish sauce, and lime juice. Let it simmer for about 5-7 minutes until it slightly thickens.
Making the Avocado Salsa
  1. In a separate bowl, combine the diced avocados, red onion, tomato, lime juice, and season with salt and pepper. Gently mix until combined.
Serving
  1. Serve the golden meatballs drizzled with the coconut milk sauce and topped with avocado salsa.

Notes

Customize your spice level by adjusting the amount of red curry paste. Store leftovers in an airtight container in the fridge for up to 3 days.