Name: Thai Meatballs with Coconut Curry
Prep time: 45 min
Cook time: 120 min
Ingredients: 1 lb ground pork; 2 green onions (thinly sliced); 1/4 cup brown sugar; 1/2 tsp salt; 1 egg; 1/2 cup panko breadcrumbs; 1 large garlic clove (minced); 2 tbsp lemongrass (see preparation notes in instructions); 2 tbsp mint (minced); 2 tbsp cilantro (minced); 2 tbsp ginger (minced); 2 tbsp thai basil (minced); 2 tbsp fish sauce; 1 tbsp lime juice; 2 tsp vegetable oil; 2 tbsp lemongrass (see preparation notes in instructions); 2 tsbp garlic (minced); 2 tbsp ginger (minced); 1/4 cup yellow curry paste; 1 red pepper (julienned); 1/2 yellow onion (thinly sliced); 2 cans light coconut milk; 2 tbsp lime juice; 2 kaffir lime leaves; 1 tbsp brown sugar; 2 tbsp fish sauce; 1 tsp salt

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Thai Meatballs with Coconut Curry

A labor of love for sure, these meatballs and curry are a bit of work, but so delicious. I like to double or triple the recipe and give to friends or freeze. Some of the ingredients are obscure and require a trip to an Asian market but they are key to getting the flavor right. If you can’t find kaffir lime leaves, substitute with lime zest. And you can simmer this all day…the more time the better!

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Thai Meatballs with Coconut Curry

Prep Time45 mins

Cook Time2 hrs

Servings: 4 people

Ingredients

Thai Meatball Ingredients

1 lb ground pork
2 green onions thinly sliced
¼ cup brown sugar
½ tsp salt
1 egg
½ cup panko breadcrumbs
1 large garlic clove minced
2 tbsp lemongrass see preparation notes in instructions
2 tbsp mint minced
2 tbsp cilantro minced
2 tbsp ginger minced
2 tbsp thai basil minced
2 tbsp fish sauce
1 tbsp lime juice

Coconut Curry Ingredients

2 tsp vegetable oil
2 tbsp lemongrass see preparation notes in instructions
2 tsbp garlic minced
2 tbsp ginger minced
¼ cup yellow curry paste
1 red pepper julienned
½ yellow onion thinly sliced
2 cans light coconut milk
2 tbsp lime juice
2 kaffir lime leaves
1 tbsp brown sugar
2 tbsp fish sauce
1 tsp salt

Instructions

Preheat oven to 350℉.
Prepare the lemongrass for both the meatballs and the curry by removing the tough outside leaves and the bulb at the end. Roughly chop the interior leaves. Place in a food processor and process until finely chopped.
Line a baking sheet with parchment paper and set aside.
Place pork in a large mixing bowl. Add all the remaining meatball ingredients to the the bowl. Mix until well combined but do not overmix or meatballs will be tough. I like to combine by making fists and pressing into the ingredients rather than squeezing.
Wet your hands and roll meatballs into desired size. I like to make them small — about 1.5" in diameter. Place on parchment lined baking sheet.
Bake meatballs for about 20 minutes (depending on size) or until cooked through, turning once.
While meatballs are baking, prepare curry.
In a Dutch oven, heat oil over medium heat.
Add lemongrass, garlic, and ginger and cook until aromatic - a minute or two.
Clear the center of the pan and add curry paste. Smash curry gently into the pan to brown lightly and release the flavor. Do this for about 3 minutes, adding more oil if needed.
Add onions and red pepper and saute until they become soft. Stirring frequently.
Add coconut milk, lime juice, lime leaves, sugar, fish sauce and salt. Mix well and lower heat to low. Simmer for an hour, stirring occasionally , uncovered. You can cook for longer than one hour if preferred, flavors will continue to develop. Add a bit of water if the curry becomes too thick.
Add meatballs to curry once cooked. Serve with basmati rice.