A delicious twist on classic meatballs, by infusing them with Thai flavours, and letting them simmer and soak up a gorgeous red sauce. Baked in the oven to give a crispiness to the outside, yet moistness inside, these meatless Thai balls are quick and simple to make, making them perfect for entertaining guests. They’ll want to be taking this recipe home with them!
Thai Meatless Meatballs
- 3 garlic cloves (crushed)
- 1 tsp ginger (grated)
- 2 tsp lemongrass paste
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 red chillies (finely diced)
- 1 white onion (diced)
- 1 flax egg (1 tbsp of flaxseed + 2 tbsp of water combined and left to sit for 10 minutes)
- 400g The Meatless Farm fresh mince (roughly chopped)
- 2 tbsp gram flour
- 70g red curry paste
- 1 can coconut milk
- Basmati rice
- Lime wedges
- Spring onions (finely sliced)
- Fresh coriander
Preheat oven to 180°C/350°F and grease or line two baking trays.
In your Ninja blender add garlic, ginger, lemongrass paste, soy sauce, sesame oil, chillies, white onion, flax egg, and Meatless Farm mince. Blitz until everything is combined. Be careful not to over blitz the mince.
Empty mixture into a large mixing bowl, and add a generous pinch of salt and gram flour. Mix until combined.
Next, roll your mixture into approx. 16 balls and place on the baking trays.
Bake in oven for 10 minutes, before carefully turning the meatballs over, and baking for a further 10 minutes.
Meanwhile, in a large saucepan on a medium heat, add the coconut milk and red curry paste.
Combine, season with salt, and let gently simmer until your meatballs are done in the oven.
Add meatballs to the saucepan, and coat in the sauce. Leave to simmer for a further 5 minutes, before serving with rice, and garnishing with coriander, sliced chillies and spring onions, and a squeeze of lime.