Thai Meatballs with Spaghetti
Thai meatballs spiced with garlic, ginger and cilantro. Served over speghetti with a red curry peanut sauce!
Ingredients
For the meatballs:
- 1 lb ground chicken or pork or mixture of the two
- 1 tablespoon green onion finely chopped
- 1 tablespoon chopped cilantro
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the sauce:
- 14 oz full fat coconut milk
- 1-2 tablespoons red curry paste more if you like it spicy
- ½ cup peanut butter
- 2 tablespoons apple cider vinegar or lime juice
- 1 teaspoon brown sugar packed
- ¼-1/2 cup water
- 12 oz spaghetti
- Chopped cilantro for garnish
- Lime wedges for garnish
Instructions
- Preheat oven to 425F. Set a large pot of water to boil for the pasta.
For the meatballs:
- Combine the chicken (or pork), green onion, cilantro, ginger, garlic, salt and pepper until well mixed. Roll 2 tablespoons of meat into balls and place on a baking tray. Bake for about 15-20 minutes or until cooked through.
For the sauce:
- In a medium saucepan over medium heat, whisk together coconut milk and curry paste and bring to a simmer, about 5 minutes. Add the peanut butter, apple cider vinegar, brown sugar, ¼ cup of water and mix well. Taste and season with salt and pepper, if necessary. Thin with additional water if too thick. Simmer over a low heat to keep warm.
To serve:
- Cook pasta according to package instructions. Drain.
- Top pasta with peanut sauce and meatballs. Garnish with cilantro and lime wedges.
Notes
I used a 2-tablespoon cookie scoop for the meatballs, which yielded 18 meatballs.
Nutrition
Calories: 416kcalCarbohydrates: 38gProtein: 20gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 49mgSodium: 271mgPotassium: 553mgFiber: 2gSugar: 4gVitamin A: 307IUVitamin C: 0.4mgCalcium: 25mgIron: 2mg
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