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

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.

Which vegetarian meatballs work best in this Thai dish?

For this recipe, you can use store-bought vegetarian or vegan meatballs. Preferably choose meatballs with a neutral or lightly spiced flavor. Pre-baking them for 15 minutes in the oven at 200°C will give them a firm bite, ensuring they remain deliciously juicy in the sauce without falling apart.

Is red curry paste very spicy?

Red curry paste gives the sauce its typical Thai depth and mild spiciness. In this recipe, we use 1 tablespoon of paste for a mild flavour. Do you like it nice and spicy? Feel free to add an extra tablespoon or finely chop a fresh chilli pepper to stew with the onion and garlic.

What do you serve with these Thai veggie balls?

Serve the meatballs and creamy sauce traditionally with fragrant basmati or jasmine rice. To really bring out the authentic Thai flavour, garnish the plate with plenty of fresh coriander and mint, crispy strips of fresh ginger, a lime wedge for acidity and golden-brown, crispy fried onions for crunch.

Vegetarian Thai meatballs in tomato sauce

Name: Vegetarian Thai meatballs in tomato sauce
Cook time: 15 min
Total time: 15 min
Yield: 4P
Ingredients: 480g vegetarian meatballs; 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; 1 bunch coriander; 1 bunch mint; 4 tbsp crispy fried onions; 5 cm ginger; 1 lime; 2 lemongrass stalks; 2 sachets basmati rice

Favorites

15min

•

Easy

Meatballs in tomato sauce are and remain an absolute hit at the dinner table! But did you know that you can easily give this classic a surprising, Eastern twist? These vegetarian Thai meatballs in tomato sauce prove how delicious and quick veggie cooking can be. In just 15 minutes, you can have this easy dish on the table. We combine tender vegetarian meatballs with a creamy, spicy sauce of passata, coconut cream, and red curry. Serve with fragrant lemongrass rice and fresh herbs for an explosion of flavor.

Ingredients

What do you need?

Quantity: 4P

480g 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

Garnish1 bunch coriander
1 bunch mint
4 tbsp crispy fried onions
5 cm ginger
1 lime
2 lemongrass stalks
2 sachets basmati rice

480g vegetarian meatballs

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

1 bunch coriander
1 bunch mint
4 tbsp crispy fried onions
5 cm ginger
1 lime
2 lemongrass stalks
2 sachets 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.