Thai Red Curry Chickpea Meatballs
Thai Red Curry Chickpea ‘Meatballs’- fresh ginger, carrots and garlic are blended with chickpeas and served with a creamy red curry sauce for a satisfying and flavorful plant-based meal. (gluten-free)
Friends! How was your weekend? Did you celebrate Easter?
We didn’t do much for the holiday other than drive home from Charleston, where we celebrated our third anniversary. Each year we’ve managed to commemorate with a little getaway and it’s been a nice way to create new experiences together while honoring the memory of our wedding day. We both prefer that over giving/receiving gifts.
I didn’t go crazy taking pictures during this trip but I’d love to share what we did so hopefully I can come up with a post soon. In the meantime, let’s talk about these ridiculously tasty chickpea balls!
My Vegan Zucchini ‘Meatballs’ were such a big hit with you guys that I thought I’d revisit the recipe with a new spin on it. This version is infused with Thai flavors from carrot, garlic, fresh ginger and basil topped with a creamy red curry sauce. Hot damn, they are so good!
Similar to the zucchini meatballs, everything gets tossed in a food processor and finely chopped. From there you roll the mixture into balls and bake them in the oven while you make the sauce on the stovetop.
I prefer to bake them because it helps them firm up and negates the need for any oil but you could probably get away with cooking them on the stovetop if you wanted.
My favorite way to serve them is with cooked rice however I know that not everyone likes to eat as many carbs as I do. If you’re looking to reduce the carbs, cauliflower rice makes a great alternative. I have a feeling sweet potato rice would also be delicious!
Red Curry Chickpea 'Meatballs'
Yield: 16 balls
Prep Time: 10
Cook Time: 20
Total Time: 30
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 cup rolled oats
- 1/2 cup chopped carrots (about 2 carrots)
- 3 garlic cloves, roughly chopped
- 1/2-inch fresh ginger, roughly chopped
- 1/4 cup fresh basil (about 10 leaves)
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 2 tablespoons reduced-sodium tamarai (or liquid aminos)
- brown rice*, chopped green onions and fresh basil for serving
Red Curry Sauce
- 2-3 tablespoons red curry paste
- 3 tablespoons tomato paste
- 1 cup coconut milk
- 1/2 cup water
- 1 teaspoons coconut sugar
- juice of 1 lime
Preheat the oven to 375°F then line a baking sheet with parchment paper.
In the bowl of a food processor, add all of the ingredients for the balls starting with the chickpeas and ending with the tamari. Blend for about 10 seconds, until everything is finely chopped and it starts to form a dough. You should be able to press the mixture between your fingers and have it stick together.
Using a scooper, scoop out about 1.5 tablespoons of the mixture at a time and arrange on the baking sheet a few inches apart. Bake in the preheated oven for 20 minutes, until light golden brown and firm.
Meanwhile prepare the sauce. In a large skillet over medium-low heat, add the red curry paste (I like to use 3 tablespoons for medium heat. Use less if you are sensitive to spicy foods), tomato paste, coconut milk, water and coconut sugar. Whisk ingredients together and bring to a low boil for about 5 minutes. Reduce heat to low then squeeze in lime juice and stir.
Once balls are done cooking, serve warm over brown rice and top with sauce. Garnish with green onions and fresh basil, and enjoy!
*For a low carb option, serve them over cauliflower rice
Nutrition Facts are for 4 ‘meatballs’ or 1/4th of recipe