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Green Curry Meatballs

This Thai-Inspired Green Curry Meatballs recipe is bursting with flavor and completely addicting. They are healthy, made with fresh ingredients, and one of my favorite meals!

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 6
Calories: 448 kcal
Course: Main Course
Cuisine: Thai

Ingredients

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
  • 2 teaspoons freshly grated ginger
  • 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 15 ounce cans canned unsweetened coconut milk
  • 1 teaspoon cornstarch
  • 2 teaspoons light brown sugar
  • 1 lime juiced
  • 1 teaspoon fish sauce
  • Salt and freshly ground black pepper , to taste
  • 1/3 cup chopped fresh cilantro
  • 4-5 cups cooked jasmine rice , brown rice, white rice, or basmati rice, for serving

Instructions

    Cup of Yum
  1. 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.
  2. Roll into balls: Scoop the meat mixture into balls, a little smaller than golf-ball size.
  3. 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).
  4. 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.
  5. Simmer: Return meatballs to pan and simmer them in the sauce until cooked through, about 10 more minutes.
  6. Serve over hot, cooked rice.

Notes

  • 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.

Nutrition Information

Calories 448kcal (22%) Carbohydrates 46g (15%) Protein 28g (56%) Fat 17g (26%) Saturated Fat 4g (20%) Polyunsaturated Fat 4g Monounsaturated Fat 7g Trans Fat 0.1g Cholesterol 116mg (39%) Sodium 721mg (30%) Potassium 418mg (12%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 867IU (17%) Vitamin C 6mg (7%) Calcium 81mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 448

% 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.