Main Dish Recipes

Thai Green Curry Meatballs

I put these on the menu nearly a month ago and just kept putting off making them. I couldn’t even tell you why, except I had some vague sense they might not be that great.

But then, last week, I just really needed to make dinner and this was my fastest option. Also my shitake mushrooms were starting to look pretty sad in my fridge and I didn’t want to let them go to waste.

Turned out we all loved them. Even Ani ate some rice with a little coating of the sauce and kept opening her mouth like a tiny bird for more.

Eight thumbs up from our home, although Ani would probably need help putting her thumbs up.

Thai Green Curry Meatballs -- a quick easy weeknight dinner. These are the best meatballs I've ever made.

Thai Green Curry Meatballs
(adapted from Minnesota Monthly)

Serves 4 – 6 

8 fresh shiitake mushrooms
2 green onions
1 lb ground turkey
1/2 cup oats
2 teaspoons minced ginger
2 teaspoons Thai green curry paste
2 Tablespoons fish sauce
1 teaspoon sugar
2 eggs
¼ c. chopped cilantro
1 teaspoon salt

2 Tablespoons coconut oil (plus more if needed)

½ cup finely chopped onions
2 teaspoons minced garlic
2 cans (13.5-ounce cans) unsweetened coconut milk
3 Tablespoons green curry paste
1/4 cup lime juice
2 Tablespoons cornstarch
1 Tablespoon water

In a food processor, pulse the mushrooms and green onions until they are finely diced. Add the remaining meatball ingredients and pulse until combined.

In a large skillet or dutch oven, warm the oil over medium heat. Scoop the meatball mixture in balls in a single layer onto the skillet (I used a little cookie scoop, but you could just dump them in little piles with a spoon, if you’d prefer).

Let them cook until the bottoms have browned, about 3-5 minutes. Flip them over and let the other side cook until browned. They don’t need to be cooked all the way through.

With a spatula remove all the meatballs from the pan and put on a plate. Set aside.

Add more oil if needed (I added about 1 Tablespoon more) and stir in onions and garlic. Cook about 3 minutes. Stir in the coconut milk and green curry paste, scraping the bottom of the pan to pull up any browned bits. Cook about 3 minutes, stirring frequently.

In a small bowl, whisk together the cornstarch and water. Pour slowly into the sauce, whisking to combine.

Add the meatballs back to the sauce and let cook until the sauce comes to a boil and meatballs are cooked through. Salt to taste.

Serve over rice.

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  • Reply Katrina Rose June 25, 2013 at 1:00 pm

    These look so delicious! I think I will be trying them this week :)You always have such great recipes.

  • Reply Jennifer Lee June 25, 2013 at 4:15 pm

    This recipe is always a hit at my house. Coconut milk? Curry? Meatballs? Rice? Yes, please. I like your idea to add oats to the meatballs. I usually also make the dipping sauce in the original recipe and spoon some of that over the meatballs before I put them on our plates. Yum. I've seen my share of Asian dipping sauces in the last seven years, and this one is a keeper recipe.

  • Reply Lauren @The Little Things We Do.... June 25, 2013 at 11:02 pm

    These sound so good! Do you think they'd still be good without the mushrooms? I have a serious aversion to mushrooms, but everything else makes me want to whip them up tonight!

    • Reply Janssen June 26, 2013 at 1:42 am

      I didn't notice a mushroom flavor, so I think it's mostly just to add bulk to the meatballs. I'd just use an extra 1/4 of oats, probably. Hope it turns out!

  • Reply Tanya Johnson June 26, 2013 at 1:40 am

    I am trying this recipe today, but when do you use lime juice?

    • Reply Janssen June 26, 2013 at 1:41 am

      It's in the sauce part of the recipe, not the meatballs 🙂

  • Reply Mel June 27, 2013 at 2:28 am

    Um, yes, I'm totally making these.

  • Reply Audrey November 12, 2013 at 6:49 pm

    Made this last night, and it was SO GOOD! My husband even went back for seconds and commented multiple times how delicious it was. Yay! Quick question though: Is there a way to keep the meatballs from crumbling/falling apart when flipping them? It's possible I'm just inept at meatball construction, but by the time I flipped them, took them out of the pan, and put them back in, I ended up with more of a "green curry meat sauce" than actual meatballs in a curry sauce. The flavor was still incredible, don't worry!

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