Mini Thai Meatballs with Coconut Red Curry Sauce

Can a recipe for certain entrée or side dish can be made ahead of time is a cooking question I frequently get asked. As a personal chef, this is one of my areas of expertise. The cooking I do for my clients centers around preparing dishes that taste wonderful and fresh whenever they are reheated and served. Mini Thai Meatballs with Coconut Red Curry Sauce is one such dish that reheats beautifully after a couple days in the refrigerator or a couple months in the freezer.

For many of us, the day is filled with numerous activities. It can be hard to find time to make dinner actually at dinner time. When I do have the time to make a few dinners ahead of time, it saves my family from having grilled cheese or pancakes for dinner more times than they prefer.

Mini Thai Meatballs with Coconut Red Curry Sauce is a make ahead dinner with an international flair. Ground beef and pork are the base for the meatballs that are flavored with garlic, fresh ginger root, soy sauce and scallions. I am not a fan of standing over the stove and browning the meatballs in a sauté pan so baking them in the oven is an easy alternative. Red curry paste flavors the coconut milk based sauce. It is available in well-stocked grocery stores and adds a slightly spicy kick along with exotic flavors that include lemongrass, kaffir lime, and Thai ginger.

To make the recipe ahead of time, just be sure to completely cool the meatballs and sauce before storing them together in an air tight container. The dish can be refrigerated up to 3 or 4 days or stashed in the freezer for up to 3 to 4 months. Remember to label the container so you will know what it is when you pull it out of the freezer at a future date. The refrigerated meatballs can be reheated in the microwave on 70 percent power at one minute intervals. Alternately, they can be heated over low heat in a saucepan. Thaw the frozen meatballs overnight in the refrigerator and reheat as you would the refrigerated meatballs.

The entrée tastes delicious when served as soon as it is prepared. It is just as tasty when made in advance as the flavors have time to meld together. As the Thai seasoned meatballs are reheated at a later date, the kitchen fills with the aromas of a freshly made meal.

 

thai meatballs with coconut red curry sauce

Mini Thai Meatballs with Coconut Red Curry Sauce
Author: 
Recipe type: entree
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 2 slices of bread
  • ½ pound ground beef
  • ½ pound ground pork
  • 5 minced garlic cloves (about 3 tablespoons), divided
  • 3 tablespoons minced ginger root, divided
  • 1 tablespoon soy sauce
  • 1 egg, beaten
  • 5 scallions, thinly sliced, divided
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 teaspoons coconut or canola oil
  • 2 tablespoons red curry paste
  • 1 (15-ounce) can coconut milk
  • 2 cups of cooked hot basmati rice
  • ¼ cup chopped cilantro
  • 1 lime cut in wedges
Instructions
  1. Preheat the oven to 400 degrees. Line a baking sheet with foil or parchment paper; set aside.
  2. Tear the bread into small pieces and add to a blender or food processor. Blend or pulse until the bread is made in to bread crumbs. Place in a medium sized bowl.
  3. To the bread crumbs in the medium bowl, add the ground beef, ground pork, one-half of the minced garlic, one-half of the minced ginger root, soy sauce, egg, one-half of the sliced scallions, salt and pepper. Gently combine the ingredients with your hands until well mixed.
  4. Form the mixture into about 30 meatballs and place on the prepared baking sheet. Bake in the preheated oven for 15 – 18 minutes.
  5. While the meatballs are baking, prepare the sauce. In a medium sized saucepan over medium high heat add the oil. Add the remaining garlic, ginger root and scallions and sauté the vegetables for about 1 minute. Stir in the red curry paste and cook for about another minute. Add the coconut milk and stir to combine with the other ingredients on the pan. Lower the heat to medium and simmer for 3 – 5 minutes.
  6. Remove the meatballs from the oven and add to the saucepan with the coconut red curry sauce. Toss to coat.
  7. Serve the meatballs and sauce over the hot rice and garnished with the chopped cilantro and a wedge of lime.
  8. To make the recipe ahead of time, just be sure to completely cool the meatballs and sauce before storing them together in an air tight container. The dish can be refrigerated up to 3 or 4 days or stashed in the freezer for up to 3 to 4 months. Remember to label the container so you will know what it is when you pull it out of the freezer at a future date.
  9. The refrigerated meatballs can be reheated in the microwave on 70 percent power at one minute intervals. Alternately, they can be heated over low heat in a saucepan. Thaw the frozen meatballs overnight in the refrigerator and reheat as you would the refrigerated meatballs.
Notes
Recipe by Amy Casey

© amycaseycooks ~ 2015
www.amycaseycooks.com

 

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