How to Make Freeze Dried Thai Meatballs with Peanut Sauce

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.

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)

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.

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.