Thai Meatballs in Red Curry Sauce

Create a quick weeknight meal with ground pork, a jar sauce, and familiar Thai ingredients including garlic, ginger, coriander, and lemon.

Thai Meatballs in Red Curry Sauce

College basketball fans look forward to this month every year because of two words: March Madness. It’s a flurry of playoff and championship games that take over the entire month.

I thought it might be fun to play with our own “madness” in the kitchen (not the courts) and present four March Mashups beginning with Thai Meatballs in Red Curry Sauce.

I don’t know about you, but my weeknight menu could use a little help. Throughout winter we’ve eaten stews, braised meats, casseroles, and so on. But it’s too early for the crop of tender spring produce. What’s a home cook to do?

She (or he) breathes a little life into dinner by combining different flavors into familiar dishes known in the culinary world as “the mashup.” You’ve probably seen some outlandish dishes in recent years come across your social feeds under hashtags like #foodporn or #foodie (and so on). But food mashups aren’t new. Cathy Kaufman, a food historian from New York, has said this practice goes back hundreds of years. Spaghetti and meatballs, a staple in the American diet, resulted in Italian immigrants adding meatballs to pasta in the 19th century (in Italy, the tradition was to keep these separate), according to Kaufman. Celebrity chefs, including Wolfgang Puck, in the 1980s jumped on the fusion food bandwagon.

An article in Southern Living two years ago explained the brain science that makes many of these mashups so appealing to us. Basically, the familiar part of the mashup hooks us into wanting to try the dish and the unfamiliar ingredients that’s pleasing to our palettes release the dopamine “pleasure amplifier chemical,” into our system.

I guess that’s why I danced around my kitchen after tasting my Thai Meatballs in Red Curry Sauce! I mean, who doesn’t love a good meatball? But instead of our favorite Italian flavors, this recipe presents you with heat, acid, and sweet notes that are familiar in Thai cuisine. And the spicy red curry sauce (from a jar, by the way, which is an awesome time saver), a replacement for the traditional marinara, really elevates the meatballs. Plus, it’s ready in about an hour, which makes it a great weeknight dinner. I think you’re going to enjoy this recipe, so let’s get cooking!

To make Thai Meatballs in Red Curry Sauce, which yields 24 meatballs for four to six servings, you’ll need these ingredients:

Meatballs

• 1 pound ground pork (80/20 fat content)

• ¾ cup panko

• 2 scallions (white parts), diced

• 1 egg

• 1 tablespoon lemon juice

• 1½ teaspoons brown sugar

• 1 teaspoon lemon zest

• 1 teaspoon fish sauce

• ½ teaspoon ground coriander

• ½ teaspoon minced garlic

• ½ teaspoon Sriracha

• ½ teaspoon ground ginger

• ½ teaspoon salt

• ½ teaspoon sesame oil

• Green scallion tops for garnish

Sauce

• ¾ cup Thai Red Curry Sauce

• 1 cup evaporated milk

The Thai Red Curry Sauce is made by Clean Plate Pantry. Amanda Calvert creates the sauces for this St. Louis-based company. It’s won a Good Food award (in the culinary world, that’s like being handed an Oscar).

This recipe is very versatile. You easily can swap ground turkey or chicken for the pork. No Sriracha? Your favorite hot sauce will work instead. While fish sauce has a unique flavor and funk, you might not have it in your pantry. Soy sauce will be fine as a swap. And ground ginger is a good substitute for fresh.

Directions for Thai Meatballs in Red Curry Sauce

To make your meatballs, combine the ground pork, panko, scallions, egg, lemon juice and zest, brown sugar, fish sauce, coriander, garlic, Sriracha, ginger, and salt into a large mixing bowl. Gently combine all ingredients with your hands (don’t over mix). I like to use my left (non-dominant) hand like a pitchfork to mix ground meat.

Let chill in the refrigerator for 30 minutes.

This is a one-pan recipe, so use a large skillet that has a lid. Bring skillet to medium-high heat and add oil.

Partially pan fry the meatballs in batches. Move them to a plate to make the sauce and add meatballs to finish cooking.

Form meatballs by scooping a tablespoon of mixture and lightly roll it in your hands to form a ball. Place into hot skillet. I did this in two batches, removing the first 12 meatballs to a plate to rest.

To make the sauce, deglaze your pan with a few tablespoons of water and add your curry sauce. The world of curries can be complex, but generally speaking, green curries are the most mild and red the most wild. That was the case with the Thai Curry Sauce. Taste the sauce from the jar to decide how much heat you can handle, but I found my palate needed to tone down the heat with the cup of evaporated milk. I had a bit of evaporated milk and canned coconut milk in my refrigerator from making Simple Coconut Bread Pudding (a 50/50 mixture), which brought out the coconut flavor from the prepared sauce. You also could substitute cream or even 2-percent milk here.

Stir the sauce in your pan and add the meatballs. Cover and cook 8 minutes, turning meatballs halfway through to be sure they are well-coated in the curry sauce. I served the meatballs with jasmine rice and garnished each serving with the green tops of scallions.

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Can I freeze the meatballs?

Absolutely, but I’d recommend freezing them before coating in the sauce. Allow the partially cooked meatballs to cool before placing them in freezer bag. When you’re ready to reheat them, defrost couple of minutes in the microwave before adding to the sauce.

If you mouth is watering for more Asian-inspired recipes, I’ve got you covered!

Juicy chicken is bathed in a sweet, spicy sauce, making Simple Asian Glazed Chicken a budget-friendly weeknight dinner.

Enjoy some of Korea’s favors in my easy Korean Beef Wraps.

About the blog

Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.

Simple Coconut Bread Pudding

Stale bread, coconut, milk, and raisins steam in a slow cooker to make the ultimate comforting dessert.

Simple Coconut Bread Pudding

Do you have a favorite blanket, quilt, or afghan you reach for each time you take a nap or snuggle into your couch to watch TV? Mom crocheted a blue-and-white afghan for me 30-plus years ago, and that’s my couch buddy. While not on trend, it’s a way of keeping a little piece of Mom close by, and it provides warmth and comfort.

In the dessert world, bread pudding is like your favorite blanket. While not trendy, nothing is better than a bowl of warm bread pudding. Home cooks for generations have known classic bread pudding to be an economical dish because it uses bits of stale bread and a few pantry staples to make something special. What a sweet way to close out this short series of slow-cooker winter recipes.

This recipe for Simple Coconut Bread Pudding from an old cook booklet of Mom’s is unapologetically stodgy and tender because it steams in a coconut-infused milky custard inside your slow cooker. The aroma that fills the kitchen is better than any pricey candle from that northeast scent peddler. (You know the one.) This old-fashioned bread pudding begs to be served in one of Grandma’s china bowls. So, break out the home movies for later and let’s get cooking!

To make Simple Coconut Bread Pudding, which yields 8 servings, you’ll need these ingredients:

• 1 cup unsweetened coconut milk

• ½ cup sweetened vanilla almond milk

• 1 cup evaporated milk

• 4 cups dry bread cut into 1-inch pieces

• 2 eggs

• ½ cup sugar

• ½ teaspoon salt

• 1 teaspoon vanilla extract

• ½ cup sweetened coconut flakes, packed

• ½ cup raisins

• Coconut flakes to garnish

Puddings have a long history. Homer referenced a blood pudding roasted in a pig stomach in his Odyssey. (No thanks; I'm giving blood pudding up for Lent.) Savory puddings are common in the United Kingdom and Commonwealth countries. In the U.S., puddings are usually a sweet dish, although there are some versions that are popular for breakfast and brunch.

Bread pudding is a sweet treat throughout many parts of the world encompassing all type of cuisines. I like bread pudding because it yields a delicious dessert for someone who may be a little uncertain about his or her baking abilities.

For Simple Coconut Bread Pudding, I used up two old hamburger buns and about four slices of country white bread, but you can use French bread, challah or other egg bread, or raisin bread. I love the way coconut flavors the custard and gives some texture to the steamed pudding. I used finer flakes, but large flakes of coconut would also be lovely in this recipe.

Directions for Simple Coconut Bread Pudding

First, coat the slow cooker with non-stick spray. In a large bowl, combine the cubed bread with milk, coconut milk, and evaporated milk. Mix well.

In a separate bowl, beat eggs, sugar, salt, and vanilla. Add egg mixture to bread and bread bowl and stir.

Fold in coconut and raisins. Transfer combined ingredients to your slow cooker.

Cover and cook on high for three hours.

When the pudding is finished, you’ll notice bits of bread that didn’t submerge all the way that creates a mixture texture. I added a pinch of flaked coconut to the top of each serving. Because the pudding steams, it remains super moist; there’s no need for a sauce with this one. It’s a rich, delightful, and comforting dessert that immediately transports you to your granny’s house on a Sunday afternoon with the first bite.

You will note this is not a low-calorie dessert (is there such a thing other than a banana?), but if that’s a concern, you can use low-fat coconut milk and sweetened fat-free condensed milk. This recipe yielded a rich bread pudding, so I'll opt for the lower fat version when I make it again and cut back on the sugar.

When you need a hug, put up a batch of Simple Coconut Bread Pudding and tuck in with your favorite movie for the night.

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Feeling nostalgic for more throwback desserts?

Buttermilk Pie is a simple recipe any home cook can make. My grandma sometimes added flaked coconut to the filling. This was one of Dad’s favorites.

Classic Snickerdoodles are always good to have on hand. Pour a cold glass of milk and kick your feet up for an afternoon break.

About the blog

Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.

Slow Cooker Lasagna Soup

Ground beef, lasagna noodles, tomatoes, and lots of cheese create a satisfying taste of Italy with almost no effort.

Lasagna Soup develops a rich flavor in your slow cooker.

Lasagna is the love language of many Italian nonnas (grandmas) and for good reason; it’s labor intensive but so delicious. I’ll often order lasagna when dining on The Hill, St. Louis’s Italian neighborhood because I know there’s no way I’m making this at home!

When I have a taste for my favorite Italian restaurant dish, I now have a much simpler yet equally delicious recipe for Slow Cooker Lasagna Soup that I can easily make at home. This recipe is inspired by one demonstrated on Food Network’s “The Kitchen” (I binged several seasons while lying on the couch recouping from COVID in December.) There are others sprinkled across the internet as well, but I love this recipe because it’s designed for the slow cooker. I think this helps to develop deep flavor that’s reminiscent of the rich, red sauces created by Italian grandmas. The generous amount of cheese that broils on the top of the soup crock reminds me of the French onion soup Mom and I often enjoyed at the restaurant inside Famous-Barr. That department store’s gone but I still have the original recipe and little French casseroles. For me, this soup checked all the boxes: nostalgic, comforting, and delicious.

To make my Slow Cooker Lasagna Soup, which yields six generous servings, you’ll need these ingredients:

• 1 pound lean ground beef

• 1 tablespoon Worcestershire sauce

• 1 onion, chopped

• 1 large (28-ounce) can diced tomatoes

• 1 cup tomato sauce or crushed tomatoes

• 3 cloves garlic, whole

• 1 tablespoon dried Italian seasoning

• ½ teaspoon red pepper flakes

• 1 bay leaf

• 1 box beef broth

• ½ cup water

• 8 dried lasagna noodles

• Salt and pepper

• Provolone cheese, sliced

• Part-skim mozzarella cheese, grated

• Parmesan cheese, finely grated

I chose the lean ground beef but if you have ground chuck or something with similar fat content, go ahead and use it; just after it’s browned, place on a paper towel to absorb some of the grease.

A white or yellow onion is fine. I chose beef stock to bump up the beef flavor, but if you have vegetable or chicken in your pantry, that stock also would work. And there’s no shame to use Parmesan cheese from the canister (as I did) in this recipe because it’s added to the soup.

Directions for Slow Cooker Lasagna Soup

Bring a large skillet to medium-high heat on your stove top and add the beef. Brown until there’s just a very small trace of pink left in the meat. I think this adds extra flavor to any slow-cooker recipe and is worth the step. Stir in the Worcestershire sauce.

To the slow cooker, add the onion, browned beef, tomatoes, tomato sauce, garlic, seasoning, pepper flakes, bay leaf, stock, and water. Give it a light stir to mix and season with salt and pepper to taste.

Cover and cook on low for eight hours.

Thirty minutes before the soup is finished, break the lasagna noodles in half and tuck into the soup. Add ½ cup of Parmesan cheese. Cover and finish cooking.

To serve, fish out the bay leaf and garlic (although I like to leave the latter in because it’s like finding the baby in Mardi Gras King Cake for me).

Like its cousin, French onion soup, lasagna soup must have a golden hat of browned, gooey cheese. Fill an oven-proof bowl or crock about ¾ full and add ¼ cup of grated mozzarella cheese on top of the soup. Top the mozzarella with two slices of Provolone per bowl.

Place the bowls on a baking sheet (in case of spills) and broil until cheese is bubbly and golden. You also can set the oven to 400 degrees F and bake for about 10 minutes to get the golden, melted cheese. If you’re reheating the soup, I prefer the oven-baking method over top broiling.

Can I freeze this soup?

You bet! However, because noodles can get a little mushy after freezing, I’d recommend cooking the lasagna noodles in boiling, salted water and adding them to the soup when you reheat it. Then add the lasagna soup to your oven-proof bowls, top with cheese, and enjoy.

What can I serve with this soup?

This is a very hearty soup—almost like a stew—so it’s easily a meal by itself. But a simple green salad dressed in a light vinaigrette would pair well. Toss in some garlic bread or knots and it’ll be like you’re having dinner on The Hill!

I hope you’ll try this Slow Cooker Lasagna Soup recipe. Honestly, it’s the star of our short slow cooker series this month. Don’t forget to check in next week as we close out Slow Cooker February with a familiar dessert (bread pudding) with a little twist.

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Looking for other soup recipes?

My mom’s Mormon Soup is another tasty way to stretch a pound of ground beef while getting all those good veggies into your tummy.

A great soup for a winter meal is Chicken Curry Soup that’s easily made with shredded chicken and a few pantry and refrigerator staples.

About the blog

Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.