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.
*ground pork is lean so I added a tablespoon of oil. If you combine the pork with some ground beef, you probably won’t need the extra oil since ground beef has more fat in it.