How to Make Freeze Dried Thai Meatballs with Peanut Sauce

Home / Food / How to Make Freeze Dried Thai Meatballs with Peanut Sauce
[vc_row][vc_column][vc_single_image image=”30567″ img_size=”large” add_caption=”yes” alignment=”center” css=””][vc_column_text responsive_align=”left”]Indulge in a burst of Thai flavors with these baked meatballs smothered in a rich, creamy peanut sauce. This recipe combines tender ground meat of your choice, aromatic herbs, and spices with a vibrant sauce made from coconut milk, red curry paste, and peanut butter. Perfect as a quick weeknight dinner or a make-ahead meal prep option—even adaptable for freeze-drying—this dish delivers a harmonious balance of savory, sweet, and spicy notes that transport your taste buds straight to Thailand.[/vc_column_text][vc_column_text responsive_align=”left”]

Ingredients

For Meatballs

  • 1 pound ground chicken/beef/venison
  • 4 green onions, chopped
  • ¼ cup cilantro, chopped
  • 1 tablespoon fish sauce
  • 1 tablespoon red curry paste
  • 1 cup breadcrumbs
  • 1 large egg
  • ¼ teaspoon salt (or to taste)
  • ¼ teaspoon pepper (or to taste)

For Peanut Sauce

  • 1 tablespoon sesame oil
  • 1 tablespoon red curry paste
  • 14 ounces coconut milk (1 can)
  • 2 tablespoons peanut butter
  • 1 tablespoon brown sugar
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon salt (or to taste)
  • ¼ teaspoon pepper (or to taste)
[/vc_column_text][vc_single_image image=”30575″ img_size=”medium” add_caption=”yes” alignment=”center” css=””][vc_column_text]


[/vc_column_text][vc_column_text responsive_align=”left”]

Instructions

  1. Preheat and Prep:

    • Preheat your oven to 375℉.
    • Line a baking sheet with parchment paper.
  2. Mix the Meatballs:

    • In a medium bowl, combine the ground chicken, green onions, cilantro, fish sauce, red curry paste, breadcrumbs, egg, salt, and pepper.
    • Mix just until ingredients are evenly combined (avoid overmixing to keep the meatballs tender).
  3. Shape and Bake:

    • Form the mixture into 1-inch balls.
    • Place them on the prepared baking sheet and bake for 18–20 minutes until fully cooked and golden brown.
  4. Prepare the Peanut Sauce:

    • While the meatballs bake, heat the sesame oil in a medium saucepan over medium heat.
    • Add red curry paste and cook for about 2 minutes.
    • Stir in coconut milk, peanut butter, brown sugar, red pepper flakes, salt, and pepper.
    • Cook for about 5 minutes until the sauce is smooth and slightly thickened.
  5. Combine and Serve:

    • Add the baked meatballs to the saucepan and gently toss until they are evenly coated in the peanut sauce.
    • Garnish with extra cilantro or parsley and serve with your choice of sides like rice or veggies.
[/vc_column_text][vc_column_text responsive_align=”left”]

Freeze Drying Instructions

Freeze drying (lyophilization) removes moisture while preserving flavor and nutrients. Note that you’ll need a dedicated freeze dryer and your results may vary by machine and ingredients. Follow these general steps:

  1. Complete Cooking & Cooling:

    • Follow the recipe above through the “Combine and Serve” step.
    • Allow both the meatballs and the peanut sauce to cool completely. (It’s best to freeze dry when the food is at room temperature.)
  2. Pre-Freeze:

    • For Meatballs: Arrange the cooked meatballs in a single layer on a tray lined with a freeze dryer-compatible sheet. Avoid overlapping to ensure even drying.
    • For Peanut Sauce: If you prefer to freeze dry the sauce separately, spread a thin layer of the sauce on another tray. A thinner layer promotes faster moisture removal. Alternatively, you can freeze dry the meatballs already coated in sauce if you don’t mind a slight change in sauce texture.
  3. Freeze Drying Process:

    • Place the trays into your freeze dryer.
    • Follow your manufacturer’s instructions for freeze drying meat-based items. Typically, the machine will first freeze the food at very low temperatures, then lower the pressure so that the ice sublimates directly into vapor.
    • The process can take anywhere from 20 to 40 hours depending on your equipment and the density of the food.
  4. Checking for Completion:

    • The meatballs (and sauce) should be completely dry and crisp. There should be no signs of moisture when you break a piece.
    • If any softness remains, run the cycle for a bit longer.
  5. Packaging:

    • Once fully freeze dried, immediately package the items in airtight, moisture-proof containers or Mylar bags with oxygen absorbers.
    • Properly sealed, the freeze-dried product can be stored for an extended period (often years) at room temperature.
  6. Rehydration:

    • To enjoy your freeze-dried Thai Chicken Meatballs with Peanut Sauce, add hot water gradually.
    • Let the food rehydrate for 10–15 minutes (or according to your preference), then gently warm if necessary.
    • Note: Texture may differ slightly from freshly made meatballs, but flavor should remain robust.
[/vc_column_text][vc_single_image image=”30571″ img_size=”medium” add_caption=”yes” css=””][/vc_column][/vc_row]
A-highly-professional-and-realistic-image-of-a-freeze-dried-Cheesy-Chicken-Broccoli-meal-in-premium-packaging.-The-package-is-a-resealable-matte-fiA visually engaging image summarizing DIY backpacking stoves. The scene features three different homemade stoves_ an alcohol stove made from soda cans