These Thai Green Curry Meatballs are so delicious, simple to make and the sauce packs a wallop of flavor using a store bought green curry paste and creamy coconut milk. Serve them over rice or noodles. It’s fantastic!
I’ve made these meatballs a few times now, first with ground chicken, then with a mixture of ground beef and pork, and this last time with just ground pork. They were all delicious but I think my favorite has been ground pork. Be sure you don’t overwork the meat when mixing in the ingredients or they will be tough. Use a light touch!
I’m such a big fan of any Thai curry dish, whether it’s panang, yellow, red or green. I haven’t found the need to make homemade curry paste yet since I love Mae Ploy curry paste (affiliate link) and always have it on hand. I suggest you go light on the curry paste to start since they all vary with the spicy heat. You can always add more to your liking.
Typically, Thai Green Curry Meatballs are served over rice but I had some udon noodles from the local Asian market in my freezer so I used those instead. Either way, rice or noodles are perfect for getting all that delicious sauce in your mouth, but seriously, I think I would be just as happy drinking it – I just love curry sauce! You could also skip the rice or noodles all together and just enjoy the meatballs and sauce!
- 2 lbs. ground pork*
- ¼ C. chopped cilantro
- 1 Tbls. minced ginger
- 1 clove garlic, minced
- 2 scallions, finely sliced or chopped
- 1 lime, juiced (I used some zest too)
- 1 Tbls. fish sauce
- 1 tsp. corriander
- 1 tsp. salt
- ½ tsp. pepper
- ½ C. bread crumbs
- 2 eggs, lightly beaten
- 1 Tbls. vegetable oil (if using all pork)
- 2 cans unsweetened coconut milk
- 2-3 Tbls. green curry paste (depends on your spice preference, taste first, add more if needed)
- 1 Tbls. palm sugar (or use brown sugar)
- 1 tsp. fish sauce
- 1 lime, juiced
- Garnish: chopped cilantro or Thai basil and additional lime wedges to squeeze over top. Serve with rice or noodles, if desired.
- In bowl, add meatball ingredients and gently mix to combine. Do not over mix it or the meatballs will become tough.
- Shape meat mixture into balls. I made them about the size of ping pong balls.
- Bake in 400° oven for 12-15 minutes - turning them over half way to brown them. They won't get super browned without overcooking them so if you want them really browned either broil them or brown them in a skillet with some coconut oil. Set meatballs aside.
- In large saute pan with high sides, combine sauce ingredients and stir well to combine. Add meatballs and simmer together about 15 minutes, until everything is heated through and the sauce has flavored the meatballs. Be sure to turn meatballs over so all sides get coated with the sauce while it's simmering.
- Serve over rice or udon noodles and garnish with additional chopped cilantro or Thai basil and lime wedges.
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