Green Curry Meatballs
Devashish
These tender and aromatic Green Curry Meatballs are a perfect 35-minute weeknight dinner that brings Thai-inspired flavors to your table. Packed with 28g of protein and bursting with authentic curry notes, these meatballs offer a delightful twist on traditional recipes.
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Servings 6
Calories 448 kcal
Large mixing bowl
large nonstick skillet
For the meatballs:
- 1 cup old-fashioned rolled oats or panko breadcrumbs
- 1 large egg
- 1/4 cup milk
- 1 1/2 pounds lean ground turkey, pork or chicken
For the sauce:
- 1 tablespoon Green curry paste
- 2 15 ounce cans canned unsweetened coconut milk
Combine meat mixture: Add the oats, egg and milk to a large mixing bowl. Mix together and set aside for 10 minutes. Add ground meat, ginger, curry paste, fish sauce, sugar, salt, garlic and onion. Mix to combine.
Roll into balls: Scoop the meat mixture into balls, a little smaller than golf-ball size.
Cook Meatballs: In a large nonstick skillet, heat the oil over medium-high heat. Once hot, place one layer of meatballs in the pan, leaving space between each—you may meed to cook them in two separate batches, depending on the size of your pan. Brown the meatballs on all sides, turning occasionally as they cook.
Make sauce: Add curry paste and garlic to the pan and cook for 30 seconds. Stir in one can of coconut milk, scraping up any browned bits from the pan. Stir cornstarch in to the other can of coconut milk, and add to the pan. Add brown sugar, garlic, lime, fish sauce, cilantro and stir to combine.
Simmer: Return meatballs to pan and simmer them in the sauce until cooked through, about 10 more minutes. Serve over hot, cooked rice.
Calories: 448kcalCarbohydrates: 46gProtein: 28gFat: 17gSaturated Fat: 4gCholesterol: 116mgSodium: 721mgPotassium: 418mgFiber: 3gSugar: 4gVitamin A: 867IUVitamin C: 6mgCalcium: 81mgIron: 3mg
Keyword Asian meatballs, coconut curry, one-pot meal, spicy comfort food