Thai Green Curry Meatballs recipe
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Ingredients
- 1 pound ground pork ½ cup rolled oats 1 small carrot, cut into 1-inch chunks 2 tablespoons water 2 teaspoons fish sauce 3 cloves garlic, minced 2 teaspoons lemongrass paste 1 teaspoon minced fresh ginger root ½ teaspoon salt ½ teaspoon crushed red pepper flakes 1 egg, lightly beaten 1 tablespoon coconut oil 1 (14 ounce) can unsweetened coconut milk 2 tablespoons green curry paste 1 tablespoon brown sugar 1 teaspoon fish sauce salt to taste 1 tablespoon lime juice ¼ cup cilantro, minced
Nutrition Info
- 363.1 caloriescarbohydrate: 11.9 gcholesterol: 80 mgfat: 31.2 gfiber: 1.8 gprotein: 18.8 gsaturatedFat: 18.9 gservingSize: -sodium: 564.6 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Thai Green Curry Meatballs
Directions
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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 red pepper 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 balls, roughly 1 1/2 inches in diameter.
Heat coconut oil in a large skillet 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 skillet, bring to a simmer. Return meatballs to the skillet and simmer until no longer pink inside, 8 to 10 minutes. Season with salt and stir in lime juice. Remove from heat. Sprinkle meatballs with cilantro right before serving.