I LOVE having these easy red curry meatballs ready to go in the fridge for fast, healthy lunches during the week. Drizzled with an addictive peanut/coconut sauce. 100% gluten free, grain free and high in protein and healthy fats and BURSTING with flavor.
I’m not awesome at the whole #mealprep thing. In fact, I’m not awesome at having any kind of idea what I want to eat for the week. I feel like I have the most fickle appetite ever lately and it’s just getting worse.
I’ve always described myself as a phase easter: I will love certain meals and eat them every.single.day. for weeks or months on end. Seriously. I once spent 2 months eating a grilled cheese sandwich for lunch and I’m almost 100% sure I never had anything other than that (unless I ate out). Even up until recently, I had a pretty standard ‘breakfast’ of a huge latte, banana and maybe sometimes some other fruit/nuts/bits of whatever baking was around. I’ve gladly changed that that for the most part and I will change things up almost daily because different foods are awesome and I get bored REALLY easily now.
Having said that, my fickle appetite has made grocery shopping a lot more difficult over the last little while and I’m kind of over it. I’m trying to get back to having some sort of a rough plan or idea of what I’m going to make and this week it started with these easy red curry meatballs.
The first time I made them over the weekend, I used ground chicken and thought these would end up being red curry chicken meatballs but we weren’t thrilled with the texture. Ground chicken was on sale so I was like, sure, why not give it a try? Other people seem to love chicken and turkey meatballs so let’s just give it a go.
We LOVED the flavor…. not so much the texture. We still ate them because they tasted good and I won’t throw away non-expired food but I wasn’t going to post it. I think it’s because it was ground chicken breast and in the past when we lived next door to the farmer’s market, I bought dark meat ground chicken. Since it’s too much of a pain in the butt to haul it by bus to the market on Saturday (there’s a different one on Thursdays that I’m going to finally start going to again in June), my only option was the grocery store and THAT only option was ground chicken breast.
We aren’t breast people (which is awesome for me because FUN FACT OF THE DAY: I have no boobs. I embrace the no bra lifestyle whole heartedly. It is glorious). We’re dark meat people. So that was the problem.
The remedy would be to, obviously, use dark ground chicken. Duh. BUUUTTTT I had ground angus beef in the freezer and, you know, the whole use what you have before you buy more thing meant that the angus was the remedy. Not spending more dollas. Also my body basically stops functioning if I don’t eat adequate amounts of red meat. Not a bad problem to have.
So I remade them and I loooooved them. The flavor is spot on and the texture is more to my liking. Paired with a dreamy creamy coconut/peanut sauce that takes all of 5 minutes to make AANNNDD sweet roasted sweet potatoes. I die.
Throw in extra veggies and coconut jasmine rice because CARBZZZZ and you’ve got one killer lunch or dinner and you totally get to use the hashtag #mealprep. Because apparently that’s what all the cool kids are doing these days.
They are still doing that, right? I’m always so behind on trends. I’m like the girl at the party who’s drinking wine and everyone else is getting fancy hippie kombucha cocktails and lookin’ at me like IM THE ONE with two heads.
DID YOU KNOW KOMBUCHA COCKTAILS WERE A THING?
- 1 lb lean ground beef* see note
- 2 TBSP red curry paste (I love Thai Kitchen)
- 1½ tsp garam masala
- 1 scant tsp salt
- fresh cracked pepper (like 6-8 cranks)
- ¼ cup finely diced red onion
- FOR THE SAUCE:
- 1 tbsp red curry paste
- 2 tbsp finely diced red onion
- 1 tsp coconut oil
- ¼ C coconut milk or cream (I use cream)
- 2 TBSP creamy natural peanut butter
- ¼ C water + more depending on how thin you want your sauce
- juice of ½ a lime
- salt, to taste
- roasted sweet potato wedges, cooked jasmine rice + your fav veggies
- Preheat oven to 400F
- Combine all of the meatball ingredients and gently mix until evenly combined. Scoop in to 12-14 balls and roll until smooth. Place in an oven-proof skillet lightly coated with coconut oil and bake for 20 minutes on the center rack. Drain excess fat from the pan.
- If roasting sweet poatoes, toss chunks with coconut oil + salt and roast at the same time as the meatballs, turning once until completely cooked.
- While the meatballs are cooking make the sauce:
- Add oil to a small saucepan and heat over medium-high heat. Once hot, add the red onion and a pinch of salt. Cook, stirring every so often until softened, 2-3 minutes.
- Add the curry paste and cook for 1 minute. Add the coconut milk, peanut butter and ¼ cup of water. Whisk until smooth and bring to a boil while stirring constantly.
- Once boiling, turn heat down to low and simmer until sauce reaches your desired thickness. If it gets too thick, add more water.
- Taste and add as much salt as you like along with the juice of ½ a lime.
- To serve: Plate the meatballs with rice, sweet poatoes and any veggies you like. Top with sauce and EAT!
- To store: Add however much rice/veg/potatoes/meatballs you want to individual containers + store the sauce separately. Top with sauce immediately before eating. I like leftovers cold but you can reheat them in the microwave!