Green Curry Meatballs
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
6
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Calories
448 kcal
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Course
Main Course
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Cuisine
Thai
Green Curry Meatballs
Description
This recipe incorporates oats soaked briefly in milk and egg to bind ground turkey along with aromatic fresh ginger, vibrant green curry paste, fish sauce, sugar, salt, garlic, and onion. Rolling small meatballs and browning them in olive oil builds flavor through caramelization. The sauce, prepared in the same pan, features green curry paste sautéed with garlic, enriched by canned coconut milk combined with cornstarch for thickening, balanced with lime juice, brown sugar, fish sauce, and seasoning. Fresh chopped cilantro adds brightness at the end.
Serving the curry meatballs over cooked jasmine rice provides a fragrant base that complements the mildly spicy, savory sauce, making a pleasing and complete meal.
The recipe allows doubling for batch cooking and freezing both uncooked and cooked meatballs. Flash freezing uncooked meatballs maintains shape and quality for freezing up to three months. Thaw fully before cooking. Cooked meatballs freeze well and reheat gently in the curry sauce.
Ingredients
For the meatballs:
- 1 cup rolled oats or panko breadcrumbs, old-fashioned
- 1 large egg
- 1/4 cup milk
- 1 1/2 pounds ground turkey pork or chicken, lean
- 2 teaspoons ginger freshly grated
- 2 teaspoons green curry paste
- 2 teaspoons fish sauce (optional)
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 3 cloves garlic , finely minced
- 1/2 cup onion , diced
- 2 Tablespoons olive oil
For the sauce:
- 1 Tablespoon green curry paste *
- 4 cloves garlic , minced
- 2 ounce cans coconut milk canned, unsweetened
- 1 teaspoon cornstarch
- 2 teaspoons light brown sugar
- 1 lime juiced
- 1 teaspoon fish sauce
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 1/3 cup cilantro chopped, fresh
- 4-5 cups jasmine rice brown rice, white rice, or basmati rice, for serving, cooked
Instructions
- 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. They don't need to be cooked through, just browned on all sides. Remove the meatballs to a plate. (Remove some of the grease if there is excess).
- 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.
Notes
- To freeze uncooked meatballs, flash freeze on a baking sheet before storing airtight; thaw fully before cooking.
- Frozen cooked meatballs can be reheated in the curry sauce and kept frozen up to three months.
- Using Mae Ploy brand green curry paste provides a stronger flavor; adjust quantity when using milder brands to suit desired heat.
- For gluten-free version, substitute oats with cornstarch in meatball mixture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Calories | 448kcal | 22% |
| Carbohydrates | 46g | 15% |
| Protein | 28g | 56% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 116mg | 39% |
| Sodium | 721mg | 30% |
| Potassium | 418mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 867IU | 17% |
| Vitamin C | 6mg | 7% |
| Calcium | 81mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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