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Thai Green Curry Meatballs

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 6 servings
Course: Main Course
Cuisine: Thai

Ingredients

Meatballs:
  • 3 3 large eggs
  • 1 ½ 1 ½ cup rolled oats
  • ¼ ¼ cup milk
  • 2 2 pounds lean ground beef or lean ground turkey
  • 1 1 tablespoon minced fresh ginger
  • 1 1 tablespoon thai green curry paste
  • 2 2 tablespoons fish sauce
  • 1 1 teaspoon sugar
  • ½ ½ cup chopped cilantro
  • 1 ½ 1 ½ teaspoons salt
  • 2 2 cloves garlic finely minced
  • 3 3 green onions white and green parts finely chopped
  • 2 2 tablespoons coconut oil plus more if needed; can substitute canola or vegetable oil
Sauce:
  • 2 cans 2 cans (13.5-ounces each) unsweetened coconut milk
  • 3 3 tablespoons green curry paste
  • ¼ ¼ cup lime juice from about 2-3 limes
  • Hot cooked rice for serving

Instructions

    Cup of Yum
  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. Stir in the lime juice. Add salt and pepper to taste. Serve over hot, cooked rice.

Notes

  • Green Curry Paste: green curry paste can vary wildly in spice/heat level so if you want to ensure the meatballs and sauce aren't too spicy, look for a mild green curry paste (or buy one you already like the taste of). The Thai Kitchen brand is the one that Janssen used - her blog is where I got the recipe and she said her young kids gobbled it up. I used the Maesri brand (I have to order any kind of green curry paste online since I can't find it in the stores here; keep in mind I live in a very, very small town) and it was knock-your-socks off hot (but still tasty if you can handle a little heat).
  • Sauce: also, a quick note on the sauce - it's fairly thin which we enjoyed because it soaked into the rice; however, if you want it a bit thicker, stir together a tablespoon or so of cornstarch into cold water (about half as much water as cornstarch) and stir it into the simmering sauce until it thickens a bit.

Nutrition Information

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%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories

% 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.