Red Curry Meatballs with Spaghetti Squash
These insanely flavorful Thai-inspired meatballs make for a delicious low-carb meal when served over spaghetti squash!
Servings: 4 people
Calories: 491kcal
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:
- 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:
- Prepare the Thai Meatballs according to instructions, and roast the spaghetti squash (if you are new to roasting spaghetti squash, use these instructions).
- Serve meatballs over spaghetti squash with red curry sauce. If desired, serve with green onion, cilantro, and sesame seeds.
Nutrition
Serving: 1Serving | Calories: 491kcal | Carbohydrates: 18g | Protein: 28g | Fat: 32g | Fiber: 4g | Sugar: 8g