Thai Coconut Curry Meatballs
These meatballs make a great entrée served over jasmine or sticky rice or serve them tailgating or at potlucks right out of a slow cooker.
Thai Coconut Curry Meatballs
Meats & Barbecue
3 Large Eggs
2 C. Panko or Fine Breadcrumbs
¼ C. Milk
2 lbs. Lean Ground Beef (or Ground Turkey)
2 Tbsp. Ginger, Crushed (Reconstituted)
2 Tbsp. Thai Coconut Green Curry Blend
2 Tbsp. Fish Sauce
1 tsp. Granulated Sugar
½ C. Fresh Cilantro (Chopped)
1 tsp. Garlic, Minced (Reconstituted)
3 Green Onions (White and Green Parts Finely Chopped)
Thai Chiles (Optional - Will Add Heat)
2 Tbsp. Extra Virgin Olive Oil
2 Cans (13.5 oz.) Unsweetened Coconut Milk
3 Tbsp. Thai Coconut Green Curry Blend Mixed with a Little Coconut Milk or Water to Form a Paste
¼ C. Fresh Lime Juice (Juice of 2-3 Limes)
Hot Cooked Rice for Serving
For the Meatballs:
For the Curry Sauce:
In a large bowl, combine the beaten eggs, panko or fine breadcrumbs and milk. Allow mixture to stand, without disturbing, 7-10 min. Add ground beef or turkey to breadcrumb mixture and use a wooden spoon or spatula (or your freshly-washed hands) to mix the ingredients together. Next, add the reconstituted ginger, curry powder, fish sauce, sugar, cilantro, salt, reconstituted garlic and green onions and mix to distribute all the ingredients throughout the meatballs.
Form the mixture into meatballs that are slightly smaller than a golf ball. Heat the olive oil over medium heat in a larege non-stick skillet. Arrange a batch of meatballs in the heated pan, leaving only a little room in between. Quickly brown the meatballs on all sides, about 2-3 minutes total. If you’re using the Thai chilies for extra spice, now is the time to add them to the pan.
When the first batch of meatballs is fully browned on all sides, transfer them to a large plate or platter, and repeat the process with the next batch of meatballs. You may need to add more olive oil to the pan as you go; allow oil to fully heat before arranging a fresh batch of meatballs in the pan to be browned.
Once all the meatballs have been browned, drain extra olive oil from the pan, leaving any tiny leftover browned cooked bits in the pan. Reheat the skillet over medium heat before pouring in the coconut milk and green curry paste. Use a wooden spoon or spatula to combine the liquid and the curry paste into a smooth sauce, being sure to also scrape up any tasty browned bits.
Return the meatballs to the pan with the sauce, carefully stirring to coat each one with the curry sauce. Bring skillet to a simmer and cook, 8 – 10 min, flipping the meatballs once or twice until they are cooked through.
Stir in the lime juice into the curried meatballs. Add a little salt and pepper to taste. Serve right away over hot, cooked rice.
To reconstitute dried ginger and garlic, place the dry ingredients in a small bowl and add just enough hot water to cover. Allow the dried ingredients to absorb the water for 15 minutes. Pour off any excess water and use in the recipe.