Thai Curry Meatballs

4.8 from 6 reviews



For the rice

For the meatballs

For the curry

  • 1 red bell pepper, sliced
  • 8oz sliced mushrooms
  • 2 packets of green curry paste (around 5 ounces curry paste)
  • 2 (14oz) cans of full fat coconut milk
  • 2 cup fresh spinach
  • sliced green onions, for garnish
  • chopped cilantro, for garnish
  • black sesame seeds, for garnish


  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Make instant pot rice.
  3. While the rice is cooking, add all the ingredients for the meatballs to a bowl and mix to combined. Use a cookie scoop to scoop out 16-18 meatballs. Round them into balls with your hands then place on the baking sheet. Place in oven to bake for 8-10 minutes or until the meatballs reach an internal temperature of 165 degrees F.
  4. Once the meatballs go in the oven, place a large nonstick pan over medium heat. Spray with a little avocado oil spray then bell pepper and mushrooms. Add in a pinch of salt and sauté for 5-8 minutes, until tender. Add curry paste and coconut milk, and whisk to break up the curry paste. Let the coconut milk mixture come to a boil then reduce to thicken, about 8 minutes. Add spinach and let wilt for 1 minutes.
  5. Add the rice to a bowl along with meatballs, then top with curry sauce, green onions, cilantro, and black sesame seeds before serving!

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