Thai Green Curry Meatballs

This may be my favorite meatball recipe of all time. Seriously. These little Thai Green Curry Meatballs are amazing!  Not only are they healthy, they’re packed with flavor, full of natural ingredients, and absolutely delicious! Anything with coconut milk and thai curry paste is right down my alley, and if you feel even remotely the same way, than you should definitely make these. Like, right now. Even if you’re not too sure about the idea, you should still make these, right now. These are always a hit with whomever I make them for and they are so easy to make.   Serve them with brown rice and a side of vegetables and you have a perfect healthy, flavorful and simple meal!

 

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Yields 4-5 servings

1 large eggs
3/4 cup rolled oats
3 Tbsp milk
1 pound lean ground turkey (or lean ground beef)
1/2 Tbsp minced fresh ginger
1/2 Tbsp Mae Ploy Green curry paste *
1/2 tsp sugar
1/4 cup chopped cilantro
1/2 teaspoons salt
1 large clove garlic, finely minced
1 1/2 green onions, finely chopped
1 Tbsp vegetable oil

1 can (13.5-ounce each) unsweetened coconut milk
1 Tbsp Green curry paste*
Juice from 1 lime
Hot cooked brown rice for serving

Directions:
In a large bowl, combine the eggs, oats and milk and let the mixture stand
and soak for 5-10 minutes.
Add ground turkey, ginger, curry paste, sugar, cilantro, salt, garlic and green onions. Mix to combine.
Shape the meat mixture into round meatballs, a little smaller than golf ball size.
In a large nonstick skillet, heat the vegetable oil over medium-high heat. When the oil is hot, place one layer of meatballs in the pan, leaving a little room in-between each meatball (you may have to cook them in batches if you can’t fit them all).
Brown the meatballs, turning gently every few seconds as they cook, until all sides are browned (about 2-3 minutes total….they don’t need to be cooked through).
Remove the meatballs to a plate once they are browned. Drain any excess grease from the pan. Return the skillet to medium heat and stir in the coconut milk and green curry paste, stirring to combine.
Place all of the meatballs in the skillet with the sauce (It’s ok if they’re squished in tight, in one single layer). Simmer the meatballs and sauce for 8-10 minutes (flipping meatballs once or twice) until the meatballs are cooked through.
Stir in the lime juice. Add salt and pepper to taste. Serve over hot, cooked brown rice.