Thai Curry Peanut Meatballs


Mama meatballs! They don’t have to be  just an addition to spaghetti. Browned on the outside, juicy inside, filled with flavor and served with a sea of savory sauce, this meaty creation can be a meal all by itself. As tasty as the meatballs are, the sauce is what really makes this a delicious dinner. It’s the perfect mix of curry and peanut butter. Serve with green beans, rice or other preferred sides and enjoy!


For the meatballs:

  • 1 1/2 lb. Ground turkey or pork
  • 2 eggs
  • 3/4 cup plain, dry bread crumbs
  • 1/2 cup onion, minced
  • 1 Tbsp. garlic, minced
  • 1 Tbsp. ginger, minced
  • 1/4 cup red bell pepper, minced
  • 1/4 cup green bell pepper, minced
  • 1 tsp. salt
  • 1/2 tsp. ground pepper
  • 1/4 cup Parmesan cheese, grated

For the sauce:

  • 2 Tbsp. Thai red curry paste
  • 2 Tbsp. creamy peanut butter
  • 7 oz. coconut milk
  • Juice of 1/2 a lime

How to:

Place meat into large bowl. {Use hands to mix ingredients} Mix in eggs and bread crumbs. Once combined, stir in onion, garlic, ginger, bell peppers, salt, pepper and cheese. Form the meat mixture into 1-inch-diameter balls and place on lightly greased baking sheet. Bake at 450°F for about 15 minutes, until browned and cooked/hot in the center. While meatballs are baking, make the sauce by combining the Thai red curry paste, peanut butter, coconut milk and lime juice in a small pot. Simmer for five minutes, until combined and a good consistency. When the meatballs are fully cooked, serve with sauce on the side or pour over the top.


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