Thai Meatballs with Red Curry Noodles
Our household has been on a bit of a bender with takeout. I love getting a hot, luxurious meal and my husband likes giving me some much-needed time out of the kitchen (not that my being in the kitchen is a requirement – I just love cooking and need to test for the blog…so it’s usually me). When we had too much takeout and not enough vegetables, I decided it was high time I create something that felt like takeout but…wasn’t. This Thai Meatballs with Red Curry Noodles dish hits the nail on the head! It’s cozy and inviting while a little indulgent – we pop the lamb meatballs into the oven, and while they’re roasting, pull together a fairly simple noodle curry. The whole thing comes together, side-by-side, in about 30 minutes and works perfectly on busy nights when takeout really feels like the answer.
How this dish is amazing:
- Easy cook time: I LOVE that the meatballs get quickly made and tossed into the oven for cooking. It’s great to let them cook in there without too much attention so you can focus on the other half of the dish. It lowers the cooking time without diminishing the quality!
- Great for meal prep: This recipe makes for a great extra lunch (or 2!). The recipe portions are generous and it reheats well for the office with minimal work because the curry sauce is not soupy. So these leftovers end up making a great pick-me-up in the middle of any busy day.
This recipe is one of my favorites and it’s so easy to make it your own.
The Process:
First, we’ll get the meatballs together. In a bowl – add the lamb, breadcrumbs, egg, and spices together. Then thoroughly mix them together. You can mix it with a fork or spatula, but I prefer to get a hand in there to make sure the spices incorporate well.
The fun part is mixing all of these ingredients together.
Next, you’ll grab a sheet pan and lay down parchment paper onto it. This is where you will place your meatballs. With a pound of lamb, you should come up with about 12 meatballs. I usually grab some and start to roll them into a ball, while I steal from some larger meatballs depending on how things go. Once you have your 12 sets down on the parchment paper, everyone can go into the oven for 15 minutes at 425 degrees Fahrenheit. Flip them halfway through for even browning.
Make sure you roll the meatballs into similar sizes.
As the meatballs are in the oven, we can turn our attention to the noodles. In a soup pot, add coconut milk, red curry paste, soy sauce, fish sauce, and some water then bring the whole mixture to a boil. Once at a boil, add in your egg noodles. Allow them to boil according to the cook direction labeled on the noodles – mine comes in at 10-12 minutes. After the noodles are in, add a little bit of extra water if you feel the noodles aren’t covered well. But be careful not to add too much water.
The coconut milk helps give your sauce the creamy consistent we are looking for.
While the noodles are cooking, we’ll bring one last pan out to saute our vegetables. I love using Trader Joe’s Asian vegetable mix. It has a great combination of baby corn, onion, broccoli, and snow peas. If this isn’t accessible, frozen Asian stir fry can be great, or really any vegetables you choose! Fry them up and add them to the noodles when the noodles are done boiling.
Finally, stir the noodles around so the sauce is spread throughout the vegetables and noodles. Load your noodles up in a bowl and top off with three meatballs!
Your final dish should look a little something like this!
Are you not into Lamb? That’s alright! Try my Indian Chicken Nuggets!
If you make this recipe, I’d love to see pictures of your creations on Pinterest, Instagram, Facebook, and TikTok! Hashtag them #thehappyhaandi. And tag me @thehappyhaandi.
Thai Meatballs with Red Curry Noodles
Equipment
- 1 Pot
- 1 Oven
Ingredients
For the Lamb Meatballs:
- 1 lbs Ground Lamb
- 1/2 cup Panko Breadcrumbs
- 3 tbsp Soy Sauce
- 1 Egg
- 2 tbsp Lemongrass Paste
- 1 tsp Garlic Powder
For the Red Curry Noodles:
- 1 pkg Egg Noodles (wide variety)
- 4-5 tbsp Thai Curry Paste
- 1 pkg Trader Joe's Asian Medley (or any vegetables you like!)
- 5-6 dashes Fish Sauce
- 14.5 oz Coconut Cream
- 2 tbsp Soy Sauce
- Salt (to taste)
Instructions
For the Lamb Meatballs:
- First, we'll preheat the oven to 425 degrees Fahrenheit.
- In a bowl - add the lamb, breadcrumbs, egg, and spices and mix together until the spices are evenly incorporated throughout.
- Next, prepare a sheet pan and lay down parchment paper onto it. Scoop and lay out the meatballs onto the parchment paper being sure to keep them about the same size for even cooking. With a pound of lamb, you should come up with about 12 meatballs.
- Once the oven is set, place the meatballs in the oven for 14-15 minutes, being sure to flip them halfway through the cooking time.
For the Thai Curry Noodles:
- Next, in a soup pot, add coconut cream, Thai curry paste, soy sauce and fish sauce, and a little salt. Bring the entire mixture to a boil.
- When the curry comes to a boil, add the egg noodles and cook accordingly to the instructions on the package. I sometimes like to add a little water in at this time, just to ensure the noodles are covered enough to cook evenly. Be careful to add small quantities at a time.
- While the noodles are cooking, saute any vegetables in a separate pan.
- Once the noodles are done, add the vegetables and mix to combine.
- Finally, serve up the noodles in a bowl with about 3 of the lamb meatballs!
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