How long do the vegetarian Thai meatballs in tomato sauce last in the fridge?

Name: Vegetarian Thai meatballs in tomato sauce
Cook time: 15 min
Total time: 15 min
Yield: 4P
Ingredients: 480 g vegetarian meatballs; Sauce:; 2 tbsp corn oil; 2 cloves garlic; 1 onion; 2 tbsp fish sauce or soy sauce; 700 ml passata; 1 tbsp red curry paste; 200 ml coconut cream; Garnish:; 1 bunch coriander; 1 bunch mint; 4 tbsp crispy fried onions; 5 cm ginger; 1 lime; 2 stalks lemongrass; 2 bags basmati rice

You can keep this dish in the fridge for about 3-4 days. Make sure to cover it well or store it in a sealed container to prevent drying out.

Vegetarian Thai meatballs in tomato sauce

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15min

•

Easy

Meatballs in tomato sauce are always a hit! This time I am making the dish vegetarian. Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 4P

480 g vegetarian meatballs

Sauce:
2 tbsp corn oil
2 cloves garlic
1 onion
2 tbsp fish sauce or soy sauce
700 ml passata
1 tbsp red curry paste
200 ml coconut cream

Garnish:
1 bunch coriander
1 bunch mint
4 tbsp crispy fried onions
5 cm ginger
1 lime
2 stalks lemongrass
2 bags basmati rice

480 g vegetarian meatballs

Sauce:
2 tbsp corn oil
2 cloves garlic
1 onion
2 tbsp fish sauce or soy sauce
700 ml passata
1 tbsp red curry paste
200 ml coconut cream

Garnish:
1 bunch coriander
1 bunch mint
4 tbsp crispy fried onions
5 cm ginger
1 lime
2 stalks lemongrass
2 bags basmati rice

Preparation method

How do you make this?

Preheat the oven to 200 degrees. Place the meatballs on a baking dish and heat for 15 minutes in the oven.

Finely chop the onion and garlic. Sauté the chopped onion and garlic in the oil.

Add the red curry paste and sauté briefly with the onion and garlic.

Deglaze with passata, coconut cream, and fish sauce or soy sauce, and let simmer for 5 minutes with the lid on.

Crush the lemongrass stalks with a rolling pin and cook them with the rice according to the package instructions; the lemongrass will give a wonderful flavor to the rice.

Remove the leaves from the mint sprigs. Roughly chop the mint and coriander leaves. Peel the ginger and cut it into fine strips.

Take the vegetarian meatballs out of the oven and add them to the sauce, let simmer for another 2 to 3 minutes.

Serve the meatballs in a bowl with rice.

Finish with the roughly chopped herbs, ginger, lime wedges, and crispy onions.