Thai Lamb Meatballs with Coconut Red Curry

12 40 559
Ingredients Minutes Calories
Prep Cook Servings
15 min 25 min 4
Thai Lamb Meatballs with Coconut Red Curry
Health Highlights


681 gm Lamb, ground (for meatballs)
4 tbsp Red curry paste (for meatballs)
2 tbsp Bread crumbs, plain (for meatballs)
1 1/2 tbsp Cilantro (coriander) (finely chopped, for meatballs)
1 cup chopped Yellow onion (finely diced, for meatballs)
1 tbsp Fish sauce (for meatballs)
1 tbsp Sesame oil (for sauce)
3 tbsp Red curry paste (for sauce)
1 can (13.5oz) Coconut milk, reduced fat (for sauce)
1 tbsp Fish sauce (for sauce)
1 tbsp unpacked Brown sugar (for sauce)
1/2 tbsp Lime juice (fresh) (for sauce)


  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, combine the meatball ingredients using your hands. Roll into small golfball-sized meatballs and arrange on the parchment-lined baking sheet, spacing evenly. (Note: the meat can be prepped and refrigerated a day ahead of cooking).
  3. Bake the meatballs for 10 minutes, flip and continue baking for another 10 minutes. Set aside.
  4. Meanwhile, in a large skillet, heat the sesame oil over medium heat. Add the red curry paste and saute until fragrant, about 3 minutes.
  5. Add the remaining sauce ingredients and simmer through for 10 minutes, until the sauce begins to thicken. Add the meatballs and serve hot over vermicelli noodles or rice, or sandwiched between baguette-style bread. Garnish with fresh cilantro and julienned mango, if desired.


  • Substitute lamb for ground beef, chicken, turkey, or plant-based alternative.

Nutrition Facts

Per Portion

Calories 559
Calories from fat 365
Calories from saturated fat 194
Total Fat 41 g
Saturated Fat 21.6 g
Trans Fat 2.5 g
Polyunsaturated Fat 3.2 g
Monounsaturated Fat 13.5 g
Cholesterol 111 mg
Sodium 1567 mg
Potassium 737 mg
Total Carbohydrate 17.7 g
Dietary Fiber 2.2 g
Sugars 8.7 g
Protein 32 g

Dietary servings

Per Portion

Meat 1.9
Vegetables 0.5

Energy sources