Thai Meatball Curry


Thai meatball curry = fantastic
Thai meatball curry = fantastic

This Thai meatball curry is outrageously good. Talk about umami. So flavorful, so rich and so yummy.

These Thai meatballs are made with Thai red curry paste, garlic, ginger, fish sauce, onions, green chilies, spices and Thai basil. After you shallow fry these savory balls of delicious meat, use the same pan to cook your curry. The coconut curry will soak up the leftover brown bits of beef which will give your curry more depth and flavor. This seriously might just be the best Thai meatball curry ever. These meatballs are tasty on their own and they’d definitely make great Thai burgers BUT if this is your first time making this, don’t skip out on the curry. It’s too good.

Thai meatballs = yummm

So, I’m going to take a break from dishing about this dish to tell you about my awesome weekend. This past weekend, Roby and I celebrated our one year wedding anniversary. On Friday night, he made dinner and honestly, I wasn’t really sure what to expect. The last time Roby cooked us dinner, he covered two salmon fillets with an entire pack of bacon.

yep, there are two salmon filets under all this bacon...
yep, there are two salmon filets under all this bacon…

This time, dinner was a little more balanced – and insanely delicious. Roby made scallops and filet mignon with fresh asparagus and mushrooms. He also served salad. Roby even made the salad dressing and steak sauce from scratch! Yep, he’s amazing.

The next day, we ate eggs with my leftover filet mignon (um, best breakfast ever) and then drove to Pittsburgh. I had a surprise activity planned for us. I took Roby to this super cool place called Copper Kettle where you can make craft beer from scratch. It obviously wasn’t a gluten-free experience but I don’t drink beer anyway, so this was solely for him. I love activities though so I had a lot of fun learning about and making beer. The beer needs time to ferment, so we actually have to go back in a few weeks to bottle our beer. When we do, I’ll update you with a picture of our bottles (which will have awesome labels ;)).

Rob making beer
Rob making beer

After beer making (and beer drinking on Rob’s part), we headed over to our hotel to get ready for the rest of our day/evening. We went downtown, walked around, admired everything and ate dinner at this Mediterranean restaurant. After dinner, Roby had a surprise for me… a show. Not just any show… but a JERRY SEINFELD show. I was sooo excited when I found out. That guy is hilarious. We laughed for like two hours straight. Roby and I love to laugh. I know that sounds strange, I mean – who doesn’t love to laugh, right? Well, we seek laughter. We watch comedy central all the time and we watch a ton of silly animal videos on youtube. So spending two hours sitting and laughing with Roby was kind of amazing.

Okay, back to the Thai meatball curry. If you like Thai food, you should really try this dish; it’s different and delicious. I think you’ll absolutely love it.

thai spiced meatballs in a coconut curry

Thai Meatball Curry

Thai Meatball Curry

4.86 from 7 reviews
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Servings 4 -5



  • 1 pound ground meat I like using ground beef
  • 4 garlic cloves finely chopped
  • 1 inch ginger finely chopped
  • 3 Thai bird’s eye chilies minced
  • handful of Thai basil chopped
  • ½ - 1 teaspoon salt
  • 1 tablespoon fish sauce
  • 1 teaspoon coconut sugar
  • 3 tablespoons red onion minced (or half a small red onion)
  • 1 tablespoon Thai red curry paste
  • 2 eggs whisked
  • Oil enough to shallow fry (about 2 tablespoons)



  • Mix all the ingredients for the meatballs and form into little balls.
  • Heat oil in a pan on medium heat and fry the meatballs until golden. Set aside on a paper towel lined plate.
  • Add the onion and a pinch of salt to the same pan so that the onions can soak up the oil/beef fat.
  • Once the onions become golden and soft, add ginger, garlic and Thai bird’s eye chilies.
  • After a minute, add the curry paste and stir-fry. Then add the coconut milk.
  • Put meatballs back in the pan and simmer on low heat for about 10 minutes.
  • Add salt and pepper to taste.
  • Serve with lime wedges and enjoy.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Amanda says

    I must have done something wrong! 2 eggs for 1 lb of ground meat made it too watery to form into meatballs. So struggling now to figure out how to fix it.

    • My Heart Beets says

      Amanda, aw man I’m sorry that happened! Please add a bit of coconut flour (or another type of flour) to help absorb the extra liquid – that’s a good fix in this type of situation!

  2. Hayley says

    5 stars
    This recipe was great ! I needed inspiration for some ground beef I had and this was it! Admittedly I didn’t have the chills and I added the palm sugar and half a cup of beef stock to the sauce and put the fish sauce in the sauce as opposed to the meatball ss but it was a hit ! I had mine with zoodles and kids had rice and licked the bowl!

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