Ground meat: I like to double the recipe, using 3 lbs ground meat, and freeze half the meatballs for another meal.
Curry Paste: I prefer the Mae Ploy brand of curry paste, as it has stronger/better flavor than others (1 Tablespoons produces mild/medium heat level), but if you’re using a different brand (for example, the Thai Kitchen brand is pretty mild), you may want to add more curry paste.
Gluten Free: to meatball mixture, omit oats and add 1 teaspoon of cornstarch
Freezing Instructions: To freeze uncooked meatballs, form meatballs and place in freezer, uncovered for 30 minutes to flash freeze them. Place meatballs in a freezer safe container and freeze for up to 3 months. Thaw completely in the fridge before cooking. To freeze baked meatballs, allow them to cool completely, then store in a freezer safe container in freezer for up to 3 months. Thaw in the fridge and rewarm in the curry sauce.
