Recipe of the Month: Thai Meatballs

By May 30, 2019June 18th, 2019No Comments
thai meatballs

One of the first recipes I made when we decided to do the Whole30 last year were these delicious meatballs.

Not only did I find them easy to make… but they are better than how I used to make meatballs and are totally versatile. I always try to make double and freeze at least half (they are really filling too!).

The sauce that accompanies this recipe is to die for… I always have to make double or triple to have enough.

However, these meatballs go great with other sauces- so those extras that I freeze often end up with a mushroom cabernet sauce or in our next spaghetti sauce!

I have adjusted the original to my liking… for me that is what cooking is all about: A pliable art that allows for you to make things your own.

Prep time: approximately 10 -20 minutes

Cooking time: 35 min

Meatball Ingredients

  • 2 lbs ground chicken or turkey (ground turkey is my choice)
  • ¾ cup cilantro or parsley
  • 2 shallots
  • 1 cup diced (small) carrots (best is to throw in the food processor and let process until completely ground)
  • ¼ cup basil leaves
  • ½ tbsp ginger (1/2 tsp powdered ginger works fine in a pinch or just as good without)
  • 1 tbsp fish sauce
  • ½ tsp salt
  • 1 tsp cumin (I actually put much more but you should adjust to your taste)
  • 2 tbsp coconut cream (scoop right off the top of a can of cold coconut milk you use for sauce)

Sauce Ingredients:

  • 14 oz full fat coconut milk
  • 1 tbsp red curry paste (Thai Kitchen is good brand)
  • 1 tsp fish sauce
  • 1 tbsp tomato paste (I use the whole 6 oz can myself)
  • ¼ tsp ground coriander powder
  • ¼ tsp garam masala powder


  1. Preheat the oven to 425º and line cookie sheets with aluminum foil and grease with compliant fat such as avocado oil.
  2. Put the cilantro, shallots, carrots, basil in a food processor and process until finely chopped.
  3. Add processed ingredients and seasonings to the meat and mix well. Works best when mixed with your hands.
  4. Form meatballs (I like to make them pretty big- about the 1 ½ the size of a golf ball, but you can adjust to your liking), place on cookie sheets and bake until cooked through… about 20 minutes.
  5. While the meatballs are cooking, mix the ingredients under sauce and simmer until mixed through and thickened stirring often.
  6. Serve over cauliflower rice or with steamed broccoli!

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