Red Curry Meatball Broth Bowls
Recipe By: @dennistheprescott
🍲 Fun Fact: The secret to a great broth bowl is building flavor in layers. Here, lemongrass and lime leaves season the meatballs, while red curry paste, coconut milk, and fresh ginger give the broth its depth.
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Ingredients
For the Meatballs
1 lb ground beef
¾ lb ground pork
1 tbsp lemongrass paste
1 tbsp grated fresh ginger
4 garlic cloves, minced
3 makrut lime leaves, finely shredded
2 bird's eye chilies, seeded and finely diced (use less for milder heat)
2 tbsp minced cilantro leaves
2 tsp pure maple syrup
1 tbsp fish sauce
¾ cup panko breadcrumbs
1 egg, lightly whisked
For the Red Curry Broth
2 tbsp grapeseed oil or other neutral oil
1 tbsp minced fresh ginger
4 garlic cloves, minced
1 tbsp minced basil stems
½ cup prepared red curry paste
4 cups full-fat coconut milk
2 cups chicken stock
1 tbsp finely grated lime zest
2 tbsp fish sauce
2 tsp pure maple syrup
1 cup snow peas
½ cup fresh basil leaves
2 limes, cut into wedges
Step By Step
1️⃣ Build the Meatballs
In a large bowl, combine the ground beef, pork, lemongrass paste, ginger, garlic, finely shredded lime leaves, chilies, cilantro, maple syrup, fish sauce, panko, and egg. Mix gently until just combined. Shape into evenly sized meatballs, about 1½ inches across.
2️⃣ Get Some Color
Heat the grapeseed oil in a large, heavy-bottomed pot over medium-high heat. Working in batches, brown the meatballs on several sides, about 5–7 minutes per batch. Transfer to a plate. They'll finish cooking in the broth.
3️⃣ Build the Curry Base
Reduce the heat to medium. Add the ginger, garlic, and minced basil stems to the pot. Cook briefly until fragrant, then stir in the red curry paste. Let it cook for another minute or two to deepen the flavor.
4️⃣ Bring On the Broth
Pour in the coconut milk and chicken stock, stirring to combine. Add the lime zest, fish sauce, and maple syrup. Bring to a gentle simmer, then return the meatballs to the pot. Cook for approximately 10–12 minutes, or until the meatballs reach an internal temperature of 160°F.
5️⃣ Finish Fresh
Add the snow peas and simmer for another 2–3 minutes, until just tender but still crisp. Stir in the fresh basil. Taste the broth and adjust the seasoning as needed.
6️⃣ Serve It Up
Divide the meatballs and broth among deep bowls, making sure everyone gets plenty of snow peas and basil. Serve with fresh lime wedges and squeeze generously just before eating.
thebacklabel Tip: Red curry pastes vary significantly in heat and saltiness. Taste as you go, particularly if you're using the full ½ cup. The final squeeze of lime is what makes the rich coconut broth sing.
