My fellow foodie Lauren is visiting with a great curry dinner! Sounds fabulous, so check it out! ~Amber
Hi everyone — I’m Lauren from Tastes Better From Scratch, and I’m thrilled to join Amber’s “Healthy Food, Healthy You!” month. Today I’m sharing one of my favorite weeknight meals: Thai Green Curry Meatballs. They’re wholesome, full of fresh flavors, and surprisingly simple to prepare.
These meatballs are light yet satisfying. Instead of breadcrumbs I use rolled oats to bind the mixture, which keeps them wholesome and hearty. The sauce is a creamy coconut-based green curry that’s aromatic and bright. I usually make them with lean ground turkey, but lean ground beef works as well. Whenever I bring these to a gathering, everyone asks for the recipe — they’re that good and effortless.
Serve the meatballs over hot brown rice with steamed or roasted vegetables on the side for a balanced, flavorful meal. The curry sauce is creamy and slightly spicy, brightened with lime juice at the end. I hope you enjoy these as much as I do!
Thai Green Curry Meatballs
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Ingredients
- 1 large egg
- ¾ cup rolled oats
- 3 Tbsp milk
- 1 pound lean ground turkey, or lean ground beef
- ½ Tbsp minced fresh ginger
- ½ Tbsp Mae Ploy Green curry paste *
- ½ tsp granulated sugar
- ¼ cup chopped cilantro
- ½ teaspoons salt
- 1 large clove garlic, finely minced
- 1 ½ green onions, finely chopped
- 1 Tbsp vegetable oil
- 1 (13.5oz) can unsweetened coconut milk
- 1 Tbsp Green curry paste*
- Juice from 1 lime
- Hot cooked brown rice for serving
Instructions
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In a large bowl, whisk together the egg, rolled oats and milk. Let the mixture sit for 5–10 minutes so the oats soften.
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Add the ground turkey (or beef), minced ginger, curry paste, sugar, chopped cilantro, salt, minced garlic and chopped green onions. Mix until combined but don’t overwork the meat.
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Form the mixture into meatballs slightly smaller than golf ball size.
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Heat the vegetable oil in a large nonstick skillet over medium-high heat. When hot, arrange a single layer of meatballs in the pan, leaving space between them. You may need to cook in batches.
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Brown the meatballs, turning gently so all sides get color, about 2–3 minutes total. They do not need to be fully cooked through at this stage.
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Transfer the browned meatballs to a plate. Drain any excess oil from the pan, return it to medium heat, and stir in the coconut milk and additional green curry paste, mixing until smooth.
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Place all meatballs back into the skillet with the sauce in a single layer (it’s fine if they fit tightly). Simmer for 8–10 minutes, turning once or twice, until meatballs are cooked through and the sauce has slightly thickened.
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Stir in the lime juice and adjust seasoning with salt and pepper to taste. Serve the meatballs and sauce over hot brown rice.
Notes
Recipe from Lauren at Tastes Better From Scratch
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