Thai Green Curry Meatballs
These meatballs are light, fresh, full of warm weather vibes but they’re plenty substantial for winter, too.
If you read the excerpt of this post you might have seen right through my attempt to sell this recipe as fitting for cold weather. It is (really!) but these meatballs were meant to be shared with you this past summer, one of the dishes I’ve turned to for the past year and a half because we couldn’t get enough of them.
So here we are in December, yours truly firmly in denial about winter, wanting nothing to do yet with hearty stews, putting these meatballs on the menu instead.
They’ve got a lot going for them in terms of flavor—Thai green curry paste, lime juice, sambal oelek, cilantro and mint. The meat base is a mixture of ground pork and chicken, a little lighter than a traditional meatball, pairing well with the brightness of the herbs and Asian-inspired elements.
My Thai Green Curry Meatballs are paired with lemony orzo in these pictures but they would work equally well with greens, a salad or rice. Give them an extra squeeze of fresh lime or serve them alongside sweet chili sauce. You may have snow or rain outside but if you’re like me wishing for an endless summer you can at least have a taste of it one meatball at a time.
Thai Green Curry Meatballs
These meatballs are light, fresh, full of warm weather vibes but they’re plenty substantial for winter, too.
Ingredients
- 3/4 Pound Ground chicken
- 3/4 Pound Ground pork
- 2 Scallions, chopped
- 1 Shallot, finely chopped
- 2-3 Tablespoons Chopped mint and cilantro combined (or select one) (heaping tablespoons, the more the better)
- 1-2 Tablespoons Thai green curry paste (start with one tbsp)
- 1/4 – 1/2 Teaspoon Soy sauce (or liquid aminos or Maggi seasoning)
- 2 Teaspoons Sambal oelek (or your favorite chili paste)
- 1 Tablespoon Fresh lime juice
- 1/4 – 1/2 Teaspoon Fish sauce
- 1/4 – 1/2 Teaspoon Onion powder
- 1 Egg
- 1/2 Cup Panko bread crumbs
- 1 – 1 1/2 Teaspoons Kosher salt (less if using other types of salt)
- Olive oil
Instructions
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Preheat your oven to 350ºF and line a half sheet pan with aluminum foil brushed with olive oil.
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To prepare the meatballs, in a large bowl combine all the ingredients in the list except for the olive oil in a large bowl and mix well until evenly incorporated. Form roughly 1 1/2 inch diameter meatballs (about golf ball size) and arrange them on the sheet pan about an inch or two apart. You should have about 20 meatballs.
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Brush the tops of the meatballs with a little olive oil to help with browning. Bake for 17- 20 minutes, checking them at the 16 minute mark for doneness. If you like them more brown you can broil the meatballs during the last two minutes of cook time. Serve with sweet chili sauce or as-is with a salad or orzo pasta as pictured here.
Meatballs and ice cream cones transcend all seasons! GREG
these look so enticing. we don’t eat pork but that’s no problem. i actually like to make meatballs with turkey mince – nice and lean. love the flavours here!
Hi, Sherry. Glad this recipe appeals to you and I agree, ground turkey would be perfect for these meatballs—they’re loaded with flavor. Thank you so much!
Hi Jean.
Your Thai Green Curry Meatballs sound amazing!!! I’m not the best cook but love to eat! Maybe a sampling when we’re back in Sun Valley?! Happy Holidays. Cheers. Pam Sandine (and Chip Williams)
Hi, Pam! I would be happy to make these in Sun Valley!! Can’t wait to see everyone again. In the meantime, wishing you and Chip the happiest of holidays!!