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Red Curry Meatballs


  • 1 pound ground beef (20% fat)*
  • 1 large egg, lightly beaten
  • ⅓ cup breadcrumbs**
  • ¼ cup white onion, finely chopped
  • 2 cloves garlic, minced
  • ½ teaspoon sea salt
  • 3 tablespoons Saffron Road Thai Red Curry Simmer Sauce + more for serving


  1. Combine all of the ingredients for the meatballs in a mixing bowl and use your hands to combine everything together. Form meatballs 1 to 1-1/2 inches in diameter and place them on a plate.
  2. Add enough cooking oil to a large skillet to generously coat the surface. Heat to medium-high. Once oil is hot, carefully place the meatballs on the skillet, giving them a generous amount of space to ensure they cook evenly. Cook for 2 to 3 minutes, carefully flip and continue cooking another 2 to 3 minutes. Continue cooking and flipping the meatballs until they are cooked through, or have reached desired doneness. Transfer cooked meatballs to a plate and repeat for remaining raw meatballs.
  3. Serve meatballs with the remaining Thai Red Curry sauce alongside cooked lentils, rice, or chickpeas.
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Thai Red Curry Simmer Sauce
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