Thai Green Curry Meatballs
User Reviews
4.2
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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 servings
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Course
Main Course
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Cuisine
Thai
Thai Green Curry Meatballs
Description
This recipe blends protein and aromatic flavors typical of Thai cuisine. The meatballs incorporate oats soaked in milk and eggs to bind and tenderize the mixture alongside fresh ginger, garlic, green curry paste, and fish sauce for depth and umami. Chopped cilantro and green onions add fresh herbal brightness.
The meatballs are browned over medium heat to develop a crust but remain slightly undercooked initially. They are then simmered in a green curry sauce made by mixing coconut milk with more curry paste and lime juice, which imparts a tangy contrast. The sauce remains fairly thin, soaking into the rice upon serving.
This meal offers a flavorful protein option with classic Thai spice and coconut creaminess, suitable for dinner accompanied by steamed rice.
If a thicker sauce is preferred, a cornstarch slurry can be added during simmering to increase viscosity.
Ingredients
Meatballs:
- 3 large egg
- 1 ½ cup rolled oats
- ¼ cup milk
- 2 pounds lean ground beef or lean ground turkey
- 1 tablespoon ginger fresh, minced
- 1 tablespoon thai green curry paste
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- ½ cup cilantro chopped
- 1 ½ teaspoons salt
- 2 cloves garlic finely minced
- 3 green onions white and green parts finely chopped
- 2 tablespoons coconut oil plus more if needed; can substitute canola or vegetable oil
Sauce:
- 2 cans cans (13.5-ounces each) coconut milk unsweetened
- 3 tablespoons green curry paste
- ¼ cup lime juice from about 2-3 limes
- rice hot cooked, for serving
Instructions
- In a large bowl, combine the eggs, oats and milk. Let the mixture stand and soak for 5-10 minutes. Add ground beef or turkey, ginger, curry paste, fish sauce, sugar, cilantro, salt, garlic and green onions. Mix to combine and distribute all the ingredients through the meat.
- Shape the meat mixture into meatballs, a bit smaller than golf ball size. Heat the oil over medium heat in a large, 12-inch nonstick skillet. When the oil is hot, place one layer of meatballs in the pan leaving a little room in between each meatball (it's ok if you can't fit them all in; they'll cook in batches). Brown the meatballs on all sides, about 2-3 minutes total. They don't need to be cooked through - just golden and browned. Remove the meatballs to a plate and do the same with the remaining uncooked meatballs (adding more oil to the pan if necessary - let it get hot before adding the meatballs to brown).
- Once the last batch of meatballs has been removed to a plate, drain any excess grease from the pan (but leave the goldeny browned cooked bits). Return the skillet to medium heat and stir in the coconut milk and green curry paste, scraping up any browned bits from the bottom of the pan and stirring into the sauce.
- Place the meatballs in the skillet with the sauce. Go ahead and pile them all in, trying for a single layer. Simmer the meatballs and sauce for 8-10 minutes until the meatballs are cooked through, flipping the meatballs once or twice.
- Stir in the lime juice. Add salt and pepper to taste. Serve over hot, cooked rice.
Notes
- Select a green curry paste with a spice level suited to your preference; milder varieties are available.
- The sauce is intentionally thin to soak into rice, but you can thicken it with a cornstarch and water slurry if desired.
- Browning the meatballs before simmering adds flavor and texture but does not fully cook them before adding to the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 690kcal | 35% |
| Carbohydrates | 25g | 8% |
| Protein | 38g | 76% |
| Fat | 51g | 78% |
| Saturated Fat | 35g | 175% |
| Cholesterol | 205mg | 68% |
| Sodium | 1219mg | 51% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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