Thai Lamb Meatballs

Thai is my favorite cuisine - it's quick and easy, uses beautiful fresh ingredients, and is nice and healthy too.

Curry pastes are much more versatile than just curries. Curry pastes make a fantastic addition to meatballs, simple sauces, and a few other fun dishes I have coming up for you soon. This recipe combines red curry paste in both the lamb meatballs and the coconut sauce, creating a lovely quick and easy dish.

These meatballs reheated really well the next day and the sauce tastes great with both noodles and rice - so use whichever you like best!

Thai Lamb Meatballs

Serves 4

Meatballs

500 g (1 lbs ground lamb)
4 Tbsp Thai red curry paste
2 Tbsp wholemeal breadcrumbs
1 Tbsp finely chopped coriander (cilantro)
1 onion, finely diced
1 Tbsp fish sauce

Sauce

1 Tbsp sesame oil
1 440 mL can light coconut milk
3 Tbsp Thai red curry paste
1 red chili, diced
1 Tbsp fish sauce
1 Tbsp brown sugar
1/2 Tbsp lime juice

To serve

Vermicelli (rice) noodles and fresh coriander

1. Make the meatballs by combining the meatball ingredients in a bowl. Shape into small meatballs and bake at 180C (350F) for 20 minutes, turning midway through cooking.

2. Heat sesame oil in a large fry pan over a medium heat. Add the curry paste and fry for a couple of minutes, until fragrant.

3. Add all of the remaining sauce ingredients along with the meatballs and cook until heated through.

4. Serve over noodles, garnished with fresh coriander