Thai Green Curry Meatballs
My fellow foodie Lauren is visiting with a great curry dinner! Sounds fabulous, so check it out! ~Amber
Hi guys this is Lauren, visiting from Tastes Better From Scratch and I’m so excited to be a part of Amber’s “Healthy Food, Healthy You!” month! I feel like I’m sharing a secret treasure today because these Turkey meatballs are one of my absolute favorites!
Not only are they healthy, they’re packed with flavor, full of natural ingredients, and absolutely delicious! I love how they use oats instead of breadcrumbs as the binder, I love that the sauce is made with coconut milk, and I like to make them with lean ground turkey. Any time I make these Thai Green Curry Meatballs everyone raves about them and I smile at myself because no one could have guessed how easy they are to make.
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Serve them with brown rice and a side of vegetables and you have a perfect healthy, flavorful and simple meal! Hope you all love these little treasures as much as I do!
Thai Green Curry Meatballs
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
- 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.
Notes
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I’m obsessed with meatballs…never thought of making them with Thai twist. Will have to give these a try!
ooh these look fantastic!
I love meatballs! I love how you took some creative liberties and made them unique. Fantastic recipe 🙂
Happy Blogging!
Happy Valley Chow
Ha! I already had this on my menu to make tonight off of Mel’s blog.
That’s too funny! Let me know what you think of them!
I love curry and ground turkey! This sounds like a great combo!
Mmm! This looks so good. I love that it’s something different than how I usually cook but I bet my family would love this. Pinned this!
Mmm I love thai curry – and have never thought of making thai curry meatballs, these look and sound delicious! I love that the meatballs are just browned and then cooked in the sauce – instead of cooking them in oil! This makes them so much better for us. Can’t wait to try!
I know, I love a good healthy meal!