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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.
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