Thai meatballs with curry

Total time: 45m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 551 Kcal, 36g Protein, 32g Carbohydrates, 31g Fat


  • Meatballs
  • 2 shallot
  • 1 garlic clove
  • 2 tbsp coriander
  • 1 tbsp sesame seeds
  • 600 g minced meat (beef)
  • 3 tbsp soy sauce
  • Noodles and vegetables
  • 100 g rice noodles
  • 1 carrots
  • 2 spring onions
  • Curry sauce
  • 1 stick lemongrass sticks
  • 2 pieces kaffir lime leaves
  • 3 dl coconut milk
  • 0.5 salt
  • 2 tbsp red curry paste
  • 2 tbsp Thai basil

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  • Meatballs

    Finely chop the shallots, garlic and coriander.
  • Combine the meat with all the other ingredients up to and including the soy sauce, knead well by hand until the ingredients form a compact mass that no longer sticks to your hands.
  • With wet hands, shape into 20 walnut-sized balls. Place the meatballs on a tray lined with baking paper. Bake for approx. 15 mins. in the centre of an oven preheated to 160°C.
  • Noodles and vegetables

    Prepare the rice noodles according to the packet instructions. Cut the carrots into thin strips and the spring onions into rings.
  • Place the spring onions and carrots in a bowl, add the noodles while still warm.
  • Curry sauce

    Crush the lemongrass and Kaffir lime leaves. In a pan, mix the coconut milk with all the other ingredients up to and including the salt, bring to the boil. Simmer over a low heat for approx. 5 mins. Remove the lemongrass and Kaffir lime leaves.
  • Finely chop the Thai basil. Add the vegetable noodles and Thai basil and serve with the hot meatballs.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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