Green Curry Meatballs
These green curry meatballs are made with homemade fragrant pork meatballs cooked in a creamy green curry sauce with vegetables. Serve over rice with an extra squeeze of lime for an easy and flavourful dairy free weeknight dinner.
Servings 4 servings
Calories 456kcal
Equipment
Ingredients
For the meatballs:
- 500 grams lean pork mince
- 2 garlic cloves minced
- ½ teaspoon ginger minced
- Zest of ½ lime
- Juice of ½ lime
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- ½ teaspoon chilli flakes
- 1 tablespoon sesame oil
- ¼ cup breadcrumbs
For the green curry:
- 1 tablespoon vegetable oil
- 1 garlic clove minced
- ½ teaspoon ginger minced
- 3 tablespoon Thai green curry paste
- 1 x 400ml can coconut milk
- 1 medium carrot peeled and sliced
- 1 cup chopped green beans
- 1 tablespoon soy sauce
- 1-2 teaspoon fish sauce
- Juice of ½ lime
Instructions
- In a large mixing bowl, combine the pork mince, garlic, ginger, lime zest, lime juice, soy sauce, fish sauce, chilli flakes, sesame oil, and breadcrumbs. Mix until well combined. Roll the mixture into small meatballs, about 1 tablespoon in size.
- Heat a non-stick frying pan over medium heat and lightly oil the surface. Cook the meatballs in batches, turning occasionally until browned on all sides and cooked through, about 8-10 minutes. Remove from the pan and set aside.
- In the same pan, heat the vegetable oil over medium heat. Add the garlic, ginger, and Thai green curry paste, cooking for 1-2 minutes until fragrant.
- Pour in the coconut milk, stirring well to combine with the curry paste. Bring to a simmer. Add the sliced carrot and green beans, and cook for 5-7 minutes until the vegetables are tender.
- Stir in the soy sauce, fish sauce, and lime juice. Taste and adjust the seasoning if needed. Return the meatballs to the pan and let them simmer in the sauce for 3-5 minutes to absorb the flavours.
- Serve the green curry meatballs over rice, with extra lime wedges on the side for squeezing.
Notes
Gluten-Free Option: Replace the soy sauce with a gluten-free alternative like tamari or coconut aminos, and ensure the breadcrumbs are gluten-free.
Make-Ahead Meatballs: The meatballs can be prepared and cooked ahead of time. Store them in the fridge for up to 2 days or freeze for up to 3 months. Reheat them in the curry sauce when ready to serve.
Nutrition
Calories: 456kcal | Carbohydrates: 11g | Protein: 24g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.02g | Cholesterol: 90mg | Sodium: 875mg | Potassium: 523mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4593IU | Vitamin C: 7mg | Calcium: 69mg | Iron: 2mg
