Keto Thai Curry Meatballs
Keto Thai Curry Meatballs Recipe + Video – Juicy curried meatballs with a creamy thai curry sauce. Paleo, whole30, low carb, gluten free, grain free, dairy free, sugar free, clean eating, real food.
Oh how I love thai flavors. The slight spice, warm spices, and creamy coconut milk.
These keto thai curry meatballs are sure to be a new favorite. Savory beef + pork meatballs baked in the oven and served with a creamy thai curry sauce.
You all love my keto coconut chicken thai curry so much, and my keto meatballs. (These recipes are consistently in my top 10.)
I’ve combined the 2, and it is a match made in heaven!
Table of Contents
Ingredients in Thai Curry Meatballs
These meatballs are made using a combination of ground beef and ground pork (both of which I get from ButcherBox, which I highly recommend!). To keep them juicy, I use a panade of almond flour and chicken stock.
In addition, sauteed onions, garlic + ginger, fresh chopped cilantro and curry powder give these meatballs tons of flavor!
Thai Curry Sauce
The real star of the show here is the thai curry sauce. It is only 2 ingredients! Just thai curry paste + coconut cream (or coconut milk).
I love serving it with my cauliflower rice, chopped cilantro and wedges of lime. Another favorite is serving it with the sauce tossed in hearts of palm pasta with a handful of spinach. Amazing if you’re a noodle lover! If you want more heat, top it with some thai chilis!
Watch Thai Curry Meatballs Recipe Demo (3:14 minutes)
If you make this keto thai curry meatballs, be sure to leave a comment and give this recipe a rating! I love to hear from you all and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to share and tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Keto Thai Curry Meatballs
Ingredients
Thai Curry Meatballs
- 3/4 cup almond flour
- 1/2 cup chicken stock
- 1 tablespoon olive oil
- 1 yellow onion, finely chopped
- 3 cloves of garlic, grated or finely minced
- 1 tablespoon chopped ginger, could substitute 1 teaspoon dried ginger
- 1 pound ground beef, 85% lean (I get my beef from ButcherBox, which I highly recommend)
- 1 pound ground pork, 80% lean (I get my pork from ButcherBox, which I highly recommend)
- 2 eggs
- 1/2 cup packed finely chopped fresh cilantro, about 1/4 of a bunch of fresh cilantro
- 1 tablespoon dried curry powder
- 2 teaspoons salt
- 1 teaspoon pepper
Curry Sauce
- 14- ounce can coconut cream
- 1 tablespoon thai curry paste
Garnish
- Chopped cilantro, sliced green onions, half an avocado, red pepper flakes, sliced thai chiles, wedges of lime, etc
Serving
- two 9-ounce packages of hearts of palm pasta, code TASTESLOVELY for 15% off, drained and tossed in the sauce with + a handful of chopped spinach
- serve alongside cauliflower rice
Instructions
- Preheat oven to 425ºF. Line a large rimmed baking sheet with parchment paper or foil (for easy clean up), and place the wire rimmed baking rack on top.
- In a large mixing bowl, combine the almond flour and chicken stock. Stir and set aside while it absorbs the liquid.
- Heat a medium size skillet over medium heat. Add olive oil, onions, garlic, ginger and a pinch of salt & pepper. Cook, stirring occasionally, until the onions are soft and turning golden brown, about 8-10 minutes.
- In the same large mixing bowl that has the almond flour and chicken stock, add the cooked onions & garlic, ground beef, ground pork, 2 eggs, cilantro, salt, pepper and curry powder. Use a spatula or hands to mix until completely combined.
- Use a large cookie scoop (or measure out 3 tablespoons) to scoop out meatballs, and use hands to roll into balls. Place meatballs on wire baking sheet. Will make 24 meatballs.
- Bake the meatballs in the oven for 25 minutes, or until golden brown.
- When the meatballs are done baking, make the sauce. In a small sauce pan, combine the coconut milk and thai curry paste. Stir and bring to a simmer.
- Serve immediately while warm, topped with the coconut thai curry sauce. Delicious on top of cauliflower rice or hearts of palm pasta.
- Leftovers will keep refrigerated in an airtight container for 5 days, or frozen for 6 months.
Notes
This post contains affiliate links, thanks for the love!
107 Comments on “Keto Thai Curry Meatballs”
I made these and they were delicious, but the meat kept sliding through the rack so they weren’t very ball shaped after cooking, I even put the meat in the freezer for a 25 mins to solidify them, but they didn’t help much. They still tasted amazing whatever shape they’re in. Thank you!
Love this recipe! Curious what you recommend as a nut free alternative to the almond flour in this recipe?
You could try pork rind panko or tiger nut flour. Both nut free!
Sorry that happened! What percent lean was your beef? I use 85% lean. If it’s fattier than that, it has a higher fat content and may fall apart while baking.
I am wondering how much is a serving? The nutrition information says 3 net carbs, but is that for 1 meatball?
For 4 meatballs! It makes 24 meatballs, so makes enough to serve 6 people who each get 4 meatballs.
The whole family loved this! In fact, when I named what we were having for dinner, I heard grumbles. My teen daughter told my son that she was worried too but it was really good. Question—how many servings do you get out of this?
Ha! I love hearing that! Yea! It makes about 24 meatballs. So at least 6 serving where each person gets 4 meatballs.
Could I make these with ground chicken instead? Thank you!
For sure! Any ground meat would work!
I can’t remember if I left a comment or not. I’ve made these meatballs now a few times and my family LOVES them. Today I made basically triple your recipe. I made 139 meatballs. My meatballs are not as big as yours, about half the size. But they’re good for my family of 4.
To control fat content, I grind my own meat – the beef and pork separately. This is way better than buying store bought ground meat, but that’s also good, too. It’s just fattier than I’d like. Even though my meatballs are lowfat, they are still very flavorful. If you want to add more juiciness without the fat, you can add finely chopped mushrooms to the meatball mixture.
I use a meatball making tool called the Magic Meatball Maker. You can get on Amazon for $10, which I paid more for mine. And another tool that helped me was a metal rolling pin with adjustable thickness rings. This helped me rolling the sheet of meat into a uniform thickness sheet so when I put the Magic Meatball Maker over it and make circular motions with it, within less than 30 seconds, I voila have 16 uniform sized meatballs. I used the Meatball Maker for 9 batches.
For the sauce, rather than just Thai curry sauce and coconut cream, I added Red Boat fish sauce, brown sugar (you can use some other sweetener that is Keto friendly), and lime juice. I will also be adding chopped organic Russian Kale and Beet Greens, and some sliced red/yellow peppers to the sauce and serve with either noodles or rice.
Thank you for this awesome recipe!!!
I am so happy you liked my meatballs Doris! I LOVE all the tips you shared! Thank you so much. I have to check out the meatball maker, it sounds wonderful. Thank you so much for your feedback, it really means a lot to me.
Loving your recipes! Wondering if there is a sub for the eggs in this dish? Unfortunately my kiddos can not have egg white! Ugh right!
Thank you so much!
I haven’t recipe tested the meatballs without eggs but I think you could substitute a flax egg for the eggs Laura. To make one flax egg you would take 1 tablespoon of flax meal and mix it with 3 tablespoons of water. Stir and allow to thicken for about 15 minutes. This would help bind the mixture together. Please let me know if this works for you. Thank you for your kind words about my recipes. I am so glad you have enjoyed them!