Red Curry Meatballs with Spaghetti Squash

Red Curry Meatballs with Spaghetti Squash and an easy red curry sauce make for a clean and hearty dinner! Make it ahead of time and enjoy throughout the week!

Did you check out the Thai Meatballs from the Keto Quick Start Cookbook I posted a few weeks ago?

I thought I’d re-visit the topic, because, you guys, these meatballs are SO GOOD!

Let’s make a thing of them, shall we?

All we’re doing here is baking up a batch of the Thai Meatballs, whipping up a red curry sauce, and roasting a butternut squash.

Three components, minimal effort, ALL THE FLAVOR!

Put everything in a big bowl, mix it all around, and enjoy this hearty, nutritious meal!

These bowls are:

• Paleo
• Low-Carb // Keto as long as you don’t go crazy with the spaghetti squash
• Whole30
• Clean and tasty!

Lettuce discuss this red curry sauce situation.

All you need is full-fat canned coconut milk, red curry paste (yes, this is store-bought, yup, we’re going for easy peasy here!), fresh ginger, and a touch of fish sauce.

Simply heat it all up on the stove top and use it for all your red curry needs.

Which brings me to my next point: this red curry sauce is versatile. Use it to your heart’s delight to add Thai flair to any of your meals.

Recipe Adaptations:

• Serve the meatballs with any of your lower-carb favorites, such as zucchini noodles, cauliflower rice, or any other type of veggie “noodle” or veggie “rice.”
• Use green curry paste for the sauce instead of red to change up the Thai flavor.
• Swap the ground beef in the meatballs for any of your favorite ground meats.

Meal Prep:

• The spaghetti squash can be roasted up to 5 days ahead of time.
• Prepare the red curry sauce up to 1 week ahead of time.
• Bake the meatballs and freeze until ready to use.

Enjoy!

If you love meatballs, also check out my Teriyaki Turkey Meatballs and my Sweet and Sour Meatballs!

Continue to Content

Red Curry Meatballs with Spaghetti Squash

Yield: 4 people

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

These insanely flavorful Thai-inspired meatballs make for a delicious low-carb meal when served over spaghetti squash!

Print

Ingredients

• 1 batch Thai Meatballs
• 1 large spaghetti squash, roasted

Red Curry Sauce:

• 1 (15-ounce) can full-fat coconut milk
• 2 tsp fresh ginger, peeled and grated
• 3 to 4 Tbsp red curry paste, to taste
• 1 tsp fish sauce, optional
• 1 Pinch sea salt, to taste

Instructions

Prepare the Red Curry Sauce:

1. Heat all ingredients for the red curry sauce in a saucepan over medium heat. Bring to a gentle, yet controlled boil. Cook, stirring occasionally, 15 minutes. Remove from heat and set aside until ready to use. Note: the sauce will become even more flavorful as it sits - you can prepare the sauce up to 1 week ahead of time and re-heat when necessary.

Prepare the Meatballs and Squash:

1. Prepare the Thai Meatballs according to instructions, and roast the spaghetti squash (if you are new to roasting spaghetti squash, use these instructions).
2. Serve meatballs over spaghetti squash with red curry sauce. If desired, serve with green onion, cilantro, and sesame seeds.

Nutrition Information

Yield 4 Serving Size 1 Serving
Amount Per Serving Calories 491Total Fat 32gUnsaturated Fat 0gCarbohydrates 18gNet Carbohydrates 14gFiber 4gSugar 8gProtein 28g