Whole30 + Keto Thai Curry Meatballs
Whole30 + Keto Thai Curry Meatballs Recipe + Video – Juicy curried meatballs with a creamy thai curry sauce. Paleo, 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 whole30 + 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.
I’ve combined the 2, and it is a match made in heaven!
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
I love serving it with my cauliflower rice, chopped cilantro and wedges of lime. If you want more heat, top it with some thai chilis!
Watch Thai Curry Meatballs Recipe Demo (3:14 minutes)
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 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)
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 tablespoon dried curry powder
14-ounce can coconut cream
1 tablespoon thai curry paste
Chopped cilantro and wedges of lime
- 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 23-24 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 zucchini noodles.
- Leftovers will keep refrigerated in an airtight container for 5 days, or frozen for 6 months.
Meal Prep Instructions: Store in an airtight container for up to 5 days in the refrigerator. HEATING: Either microwave until warm, about 3-5 minutes (I like to sprinkle in a little water to help it steam and prevent it from drying out). Or reheat in a 350ºF oven until warm, 10-15 minutes.
Freezing Instructions: Freeze the cooked meatballs in a freezer safe airtight container for at least 6 months. Thaw in the fridge overnight. Reheat either in the microwave until warm, about 3-5 minutes, or reheat in the oven at 350ºF until warm, 10-15 minutes. I like to make the sauce fresh when the meatballs are reheated.
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