- Meat and poultry
- Pork mince
These pork and lemongrass meatballs with a Thai curry sauce are a refreshing change for a midweek meal.
1 person made this
- 450g pork mince
- 40g porridge oats
- 1 small carrot, finely chopped
- 2 tablespoons water
- 2 teaspoons fish sauce
- 3 cloves garlic, minced
- 2 teaspoons lemongrass paste
- 1 teaspoon minced fresh ginger root
- 1/2 teaspoon salt
- 1/2 teaspoon crushed chilli flakes (optional)
- 1 egg, lightly beaten
- 1 tablespoon coconut oil
- Thai curry sauce
- 1 (400g) tin coconut milk
- 2 tablespoons green curry paste
- 1 tablespoon brown sugar
- 1 teaspoon fish sauce
- salt to taste
- 1 tablespoon lime juice
- 1 tablespoon finely chopped coriander
MethodPrep:30min ›Cook:25min ›Ready in:55min
- Place pork in a medium bowl.
- Place oats in a mini food processor or blender and pulse until coarsely ground, 5 to 10 seconds. Sprinkle on top of pork. Rinse out processor.
- Combine carrot, water, fish sauce, garlic, lemongrass paste, ginger, salt and chilli flakes in the food processor. Blend until no large chunks remain, 10 to 15 seconds. Pour mixture over pork.
- Add egg to the bowl and mix ingredients until thoroughly combined. Roll meat mixture into 24 meatballs.
- Heat coconut oil in a large pan over medium heat. Brown meatballs lightly on all sides, 2 to 3 minutes per side. Transfer partially cooked meatballs to a bowl.
- Whisk coconut milk, curry paste, brown sugar and fish sauce together in the same pan; bring up to simmering point. Return meatballs to the pan and cook until no longer pink inside, 8 to 10 minutes. Season with salt and stir in lime juice. Remove from heat. Sprinkle meatballs with coriander right before serving.
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RECIPE: Cheese-Stuffed Thai Green Curry Meatballs
Cheese is like this magical fairy dust that makes most things better, so I like to think of myself as a fairy for stuffing these meatballs with cheese, then cooking them in a creamy, simple green curry sauce. No dry meatballs here! The Sierra Nevada Raw Jalapeño Jack cheese from the US makes these morsels moist from the inside, while adding a hit of spice, thanks to the Jalapeño chillies in the cheese. With the aromatic spice blend, made from coriander, ginger, onion, garlic and green chillies, this is a beautiful dish that just hits the spot. It goes with rice, bread or even pasta, and it’s soooo delicious!
RECIPE: Cheese-Stuffed Green Curry Meatballs
1 red onion, peeled and quartered
5-cm piece of ginger, peeled and sliced
4-5 stalks of coriander (preferably including roots), washed
1/2 teaspoon ground coriander
2-3 small green chillies (optional - use more or less depending on how spicy you want the curry to be)
100g Jalapeño Jack cheese, or other type of Pepper Jack or Monterey Jack
80g melty cheese, such as mozzarella
Salt and pepper, to season
Green curry paste (Ingredients above)
2 tablespoons vegetable oil
Cut the cheeses into 2cm-cubes and set aside. In a large mixing bowl, mix all the remaining ingredients for the meatballs until evenly combined.
Pull out small balls of the meat mixture, create a dimple in the centre and stuff with cheese. Close up the hole and roll to make an even meatball. Continue until all the meatball ingredients are finished, and set aside in the fridge to chill while you make the curry paste.
Cut the coriander leaves off and set aside to use a garnish later. You’ll be using the stems and stalks in the curry paste. In a blender or food processor, blend all the curry paste ingredients together until smooth.
Heat up a large sauté pan over a medium heat, and pour the vegetable oil in. Sear the meatballs until golden brown on the outside, and set aside. They do not need to be cooked through at this point.
In the same pan, add the curry paste and fry for 3-4 minutes, until the raw onion smell has cooked off. Pour in the coconut milk, and fill the vessel/can/carton with half the amount of water and pour in. Stir and simmer for 3-4 minutes.
Season the curry sauce to taste with fish sauce and brown sugar, and salt and pepper if needed.
Return the meatballs to the pan, and simmer until fully cooked. Spritz with lime juice, and garnish with coriander leaves before serving.
Sarah is a chef, writer, filmmaker and content creator, but above all, she’s crazy about food! You’ll find her creating recipe videos, hosting cooking events and series, and writing about food here on Homebody Food Club.
How to mix meatball mixture just right
The trick to making sure everything is well combined when you mix your meatballs mixture is to add all your condiments and seasoning first, mix it up and then add the ground meat. This way, you won’t have pockets of flavor. I’ve demonstrated this in the recipe below.
These meatballs can be baked or pan fried. I prefer baking them because they can crumble or lose their shape while cooking on the pan. That’s because these are really soft and juicy and that’s what makes them so perfect really!
I serve it just as is or with a bowl of sticky rice topped with scraped spoonfuls of sauce. I’m warning you that these are really hard to stay away from. But meatballs usually are. I usually make a bunch and freeze some (before tossing them in the sauce) for top ups or emergency party appetizers. Because all good things should be loved and re-loved.
So go on, indulge that Thai craving with a magnificent bowl of sticky Thai meatballs, you’ll be a fan forever. I know I am!
Chicken Meatballs in Green Curry
This recipe for chicken meatballs in green curry is spicy, thanks to Thai green curry paste, and sweet and creamy thanks to coconut milk. This recipe for Thai green curry meatballs is so easy to prepare and is loaded with heat. Best of all, it’s ultra versatile for whatever vegetable you want to add to the soup.
Jump to Recipe
Truthfully, I was actually looking forward to making chicken thighs in green curry tonight but the grocery store was fresh out of thighs. I opted for the next best thing: chicken meatballs in green curry.
This recipe for Thai green curry meatballs is so easy to prepare and tastes amazing. These Thai curry chicken meatballs are going to become a staple in your house because of its flavor, simplicity, and versatility. Here are a few substitution suggestions:
Thai green curry recipes
Get a taste of the Far East with these fragrant Thai green curries. Our recipes include a classic chicken version, plus veggie, vegan and healthier variations.
Thai green chicken curry
Don't call the local takeaway – impress friends and family by cooking this fragrant and creamy Thai green chicken curry. It's easy and quick to make
Easy Thai green chicken curry
John Torode's green curry is fresh, fragrant and hot - for a vibrant green colour, serve as soon as the chicken is cooked
Vegetarian Thai green curry
Our easy veggie version of a classic Thai curry is ready in under an hour and contains 3 of your 5-a-day
Vegan Thai green curry
Get your kids helping out in the kitchen with this child-friendly vegan Thai green curry. With tofu and lots of veggies, it's full of flavour
Classic Thai green chicken curry
Making your own fragrant curry paste takes some special Asian ingredients and a little time but you'll taste the difference
Next level Thai green curry
Blow people away with our ultimate Thai curry. It takes more effort, but once you taste the sour and sweet flavours tamed by coconut milk you won't look back
Light Thai green curry
This light vegetarian version of your favourite Thai green curry is an unbelievable 5 of your 5-a-day! Warming chilli and creamy coconut smothered veggies make for a satisfying supper
- Place a rack in top third of oven preheat to 450°F. Grease a rimmed baking sheet with 1 Tbsp. oil. Vigorously mix pork, scallions, egg, ginger, 1 tsp. salt, and remaining 1 Tbsp. oil in a large bowl with a wooden spoon until mixture is shaggy and lightens slightly in color, about 1 minute.
- Working one at a time, scoop out heaping 1-tablespoonful portions and roll into balls arrange on prepared baking sheet. Bake meatballs until cooked through and browned on top, 8 minutes.
- Meanwhile, heat coconut cream and curry paste in a large skillet over medium-high, stirring occasionally, until bubbling, about 2 minutes. Reduce heat to low and stir in spinach and remaining 1 tsp. salt. Cook, stirring often, until spinach is wilted, about 3 minutes. Transfer to a blender and purée until smooth. Add lime juice and blend to combine.
- Divide noodles or rice among plates and arrange meatballs on top. Pour sauce over and top with coconut. Serve with lime wedges for squeezing over.
- DO AHEAD: Meatballs can be formed 1 day ahead. Arrange on baking sheet cover and chill.
Thai turkey meatballs with green curry sauce
Once again, I’ve managed to completely let the blog and posting new recipes slip between my fingers. Insert face palm here. It’s not that I’ve lost any passion for it, at all. I still love cooking and sharing with you all, but life really does seem to get in the way at times. I’ve embarked on a new career path in real estate and wanting to do the best I can, it really has taken so much of my focus and energy. I love it and I’m enjoying diving in head first, but I hate leaving you guys hanging. It’s not January, but I’m making a resolution and a commitment to more evenly spread my time between the two, you heard it here first!
Now that I tend to work all hours of the day, I always want meals that I can throw together in under an hour with very little prep required. These Thai turkey meatballs fit the bill. They’re loaded with lots of fresh herbs, garlic and ginger and stayed so moist. By the way, I never really know where we’re at with that word. Do we still hate it? Have we decided on appropriate alternative? Not-dry just doesn’t have the same ring. Anyway, these meatballs are definitely NOT DRY. And since you know how I feel about Thai food, everything has to be bathed in curry sauce and I’m not even sorry about it.
The curry is a flavorful green curry sauce (but you could substitute red or yellow!) loaded up with some hearty veggies in the form of green beans and eggplant, because health. Of course. I topped it with tons of fresh cilantro and Thai basil and served it over some jasmine rice. The whole thing took MAYBE 45 minutes. The trick is to time out your work. Since the meatballs need to chill for 30 minutes before shaping, I made my curry sauce in that time and threw everything else in after I had seared the meatballs. A dinner that tastes like it took hours, but in reality was done in minutes. This was also my recipe of the week and the step-by-step instructions can be found in my Instagram highlights! Happy cooking!
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THAI GREEN CURRY TURKEY MEATBALLS
These easy Thai Green Curry Turkey Meatballs are soft, tangy and bursting with flavor. They are guilt free, healthy, and made with fresh ingredients. So go ahead and eat your heart out! If you are trying to eat low-carb you can eat them along side a nice salad or roasted vegetables. I made some brown basmati rice to go with them for dinner. Topping it with a little squeeze of lime is soooo good! Everyone loved this dish!!
Add the ground turkey and other ingredients and stir everything to combine. You can tell just by all the fresh ingredients they are going to be amazing!
When mixing all of the ingredients, just fold until combined. You don’t want to over mix the meat. Once done roll them into small balls. Cook them in a hot skillet, in batches, until they’re nice and brown on all sides. Don’t worry about them cooking all the way as they will finish cooking in the sauce.
The sauce for these meatballs is pretty simple. All you need is unsweetened coconut milk, green or whatever curry paste you like, brown sugar, garlic, Thai green peppers for spice, like juice and salt and pepper. Taste the sauce. You may want to add more curry paste or peppers, if you’d like it spicier.
Add the meatballs back to the pan and simmer in the sauce until they are cooked through and the sauce slightly thickened.
You can serve the meatballs as an appetizer or as a main course over your favorite kind of rice. I prefer jasmine or basmati rice, but in this recipe I used brown jasmine rice, it is also a great, healthier option. Garnish with fresh Thai basil, chopped cilantro, and a lime wedge. Enjoy!
Thai Green Curry Meatballs
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My fellow foodie Lauren is visiting with a great curry dinner! Sounds fabulous, so check it out!
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.
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!
Finish the Turkey Meatballs In the Sauce
Once the turkey meatballs are cooked through, add them to the sauce to simmer for an additional 5 minutes to make even more tender as they absorb the sauce and curry flavor. Serve straight from the pan and sprinkle with chopped fresh cilantro or Thai basil.
Watch the video: ΚΕΦΤΕΔΕΣ - Συνταγή για καλοφαγάδες (December 2021).