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
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105 Comments on “Keto Thai Curry Meatballs”
I am itching to make these while my husband is out of town. I have the curry paste but I don’t have any powder. I hate to buy it just yet as my son has some I can swipe when I visit him. Can I put a bit of the paste in the meatball mixture as a sub?
I haven’t recipe tested the curry paste in the meatball mixture, but I think it would work! I sure hope you enjoy them Renee.
Well, I made these Saturday night. I subbed the paste for the powder. It was just fine. My only issue was that my bottle of red curry paste had gone missing and all I had was green curry paste. So I used it. I will be buying red paste this week to make these again sometime. They were great!! I served them with cauli rice and had to restrain myself from eating more than the serving size. I froze some and have two containers for lunch this week.
Thanks so much for the feedback Renee! It’s good to know they turned out well with green curry paste. So glad you enjoyed them and have leftovers too!
These meatballs were amazing! Great flavor and so simple!
! I love that they were simple to make and had great flavor Renee. That is the perfect feedback! :)
I made this tonight.
Came out perfect!
My new fav 😋
I love to hear that they turned out perfect Jennifer. Thank you so much for your feedback, it really means the world to me.
I made these tonight and OMG! It was a hit! Everyone enjoyed these meat balls. I’ve been wanting to make these for a while, and this will definitely be added to my rotation of meals. Thanks for the delicious recipe, Natalie!
I am so glad everyone enjoyed them and you will be adding them to your recipe rotation Kae.
So so so amazing! I don’t think we’ll ever have “regular” meatballs again. The pork panko was perfect in lieu of almond flour. THANK YOU!
I love that you will probably not have traditional meatballs again Lindsay. That’s perfect!
Made these for the second time tonight and they were so delicious! Only change I made is using ground dark meat chicken because it’s what I had in the fridge, but otherwise, Natalie’s recipe is perfect!
I am so glad you enjoyed them Katie! Good to know the recipe worked well with chicken.
Just made this!!! Soooooooo good!
Thank you so much for the feedback, it really means a lot to me Sarah.
If you make only one recipe… make this one! It is different than anything you have had but packed with amazing flavor! It reheats perfectly and has become a weekly staple for us! We love this meal more than anything else we cook!
I am thrilled my Thai meatballs are your family’s favorite meal Marissa! That is such a fantastic compliment. I really appreciate all of your feedback, it really means the world to me.
Hi!
This sounds great! Could you substitute coconut flour for almond flour?
I haven’t recipe tested the meatballs with coconut flour but I think it would work Alycia. From what I understand the flour ratio would be the same. Online several sites say you need to add an additional egg for each 1/4 cup of coconut flour but I am not sure why. Let me know if it works with coconut flour.
Delicious!!! My new way to make meatballs!
So glad you enjoyed them Mary!
I made this again tonight but had no pork so I substituted ground turkey. It was delicious too!!!!! I always know I can count on you for delicious recipes and my hubby thinks I hung the moon!
It’s good to know that the recipe worked well with ground turkey Jennifer. So glad your husband is pleased with your cooking! That is such a win!
These were a family favorite! I accidentally grabbed cream of coconut instead of coconut cream or milk, so the sauce was a bit sweet. I added some lime juice, extra curry paste, and a healthy dose of Sriracha to tone it down a bit. We will definitely be making this one again!
It is fantastic that they are a family favorite Kerry. I am so glad you were able to save the recipe from being too sweet with some genius additions! Way to go!
Really great! My only comment is when I put in 1 TLB of curry paste into the Coconut cream it was off white, not a deep orange pink and didnt have much flavor. To achieve to color of your sauce in the photo, I used 3 TLB of curry paste and it was wonderful. I also think it could be helpful to mention that if subbing Ginger powder to use 1/4 TLB not 1 TLB. I also just did 1:1, then looked it up to make sure. But all was wonderful in the end. So glad I found you and your recipes!
I meant I almost did 1:1 Fresh Ginger to Ginger powder but looked it up and found that it should be 1/4 TLB powdered ginger to 1TLB Fresh Ginger
Thanks for the tip Stephanie!
I so appreciate your feedback and adjustments on the recipe Stephanie. I am so glad the recipe turned out well for you.
Would this taste the same with ground chicken and/or turkey instead of pork and beef? 😊 especially without the pork since I don’t eat pork and trying not to eat red meat anymore😊👍🏻
As well as your Mu Shu Pork recipe
I haven’t recipe tested it with ground chicken or turkey, but I bet it would work just fine Hannah. Sometimes the chicken and pork can be a little dryer, so you may need to make sure they stay moist by adding a little bit of fat to the recipe. I sure hope it turns out delicious!
Thank you 🙏🏻!!! This meatball recipe is the bee’s knee’s! I added a bit of unsweetened coconut flakes to the almond flour/chix broth slurry, and some lime, coconut sugar, and fish sauce to the curry paste/coconut milk. The paste I used is Panang. This dish brought a smile to my face today:-) 🙏🏻😋🌟
I am so happy you liked my meatballs Connie! I love your additions to the recipe. They sound absolutely fantastic. Actually they are the bees knees! :)
Easy dish to make with great flavor. My teen stood at the stove and ate the meatballs one by one. He even liked it with the curry sauce. It was a win with me and my husband too. Definitely making it again. Added red pepper flakes and extra curry paste as my family is a huge spice fan.
I am so happy you liked my meatballs Laura. I love that your teenage son stood by the stove and ate them! That is always such a win! So glad you will be making them again.
I made this dish for my husband and I. I used pork panko instead of almond flour due to having a nut sensitivity. I could not find the Thai curry paste of coconut cream at my local grocery store. Instead used a Panang curry base and coconut milk. I thought it was delicious and made a lot of meatballs, definitely generous portions. I served it with cauliflower rice, roasted broccoli, and mushrooms. My husband ate his with rice. I thought it was delicious and have 2 lunches for later in the week. My husband said they were good but thought he would like it better without the cilantro. So I may remake thins in a few weeks without cilantro for him. Also hopefully I can find coconut cream so my sauce will turn out thicker. This is definitely a wonderful option for families who meal prep.
I am so glad you liked my meatballs Kelsey. I love that you improvised with what ingredients you could find. That is the fun and creativity of cooking. Sounds like you made a delicious dinner for you and your husband. If he didn’t like the cilantro you could just leave it out or substitute fresh parsley. So glad you have plenty of leftovers!
This recipe is ridiculous! A+++ Seriously, I could eat this every day for the rest of my life haha! Thank you for creating such amazing, creative, and delicious Keto recipes! This one is definitely a fam fav! <3
I am so happy you like my meatballs Krista! Even better that they are a family favorite. I could eat them everyday too.
This was delicious!!! Thanks for sharing this awesome recipe :) My coconut milk/cream doesn’t have a thickener, so next time I’ll have to add a little something to the sauce to keep it from separating. I tried simmering it, but that just turned the cream to coconut oil that hardened at room temp.
Thank you !
I am so glad you liked my meatballs!
This recipe was delicious! Made it for myself and a friend (who’s a chef) and we both loved it. Didn’t use cilantro because personally not a fan and they came out terrific. I served it with spaghetti squash. Can’t wait to make it for my husband!
I am so happy you liked my meatballs Christi. That is fantastic that you made them for a chef who liked them too! Serving them with spaghetti squash is a fantastic idea. I sure hope your hubby likes them when you make them for him.