A friend of mine told me about these delicious Thai Green Curry Meatballs from Mel’s Kitchen Cafe a while back and I knew I just had to try them. They are, without a doubt, some of the most delicious, moist meatballs I’ve ever had. I added a few small modifications to Mel’s recipe – and halved it – and it turned out great!
I’m always looking to add new recipes to my weekly dinner staples – and this one definitely has made the cut! They are so flavourful, and honestly, pretty healthy in comparison to other meatball recipes I’ve seen out there! I guarantee that you will love them and thank me. Okay, well let’s be honest, you’ll thank Mel! Enjoy!
- 1 large egg
- 3/4 cup rolled oats
- 1/8 cup almond milk
- 1lb pound lean ground turkey
- 1/2 tbsp minced fresh ginger
- 1 tbsp Thai green curry paste
- 1 tbsp fish sauce
- 1/2 tsp sugar
- 1/4 cup chopped cilantro
- 1 clove garlic, chopped
- 1 green onion stalk, chopped
- 1 tbsp coconut oil
- 1 can light coconut milk
- 2 tbsp green curry paste
- 1 lime, cut into 4 slices
- 1 tsp red pepper chili flakes
- 1/2 cups sliced peppers (red, green, yellow and orange)
- Handful of chopped cilantro
- 1 cup brown rice, to serve the meatballs on
In a large bowl, combine eggs, oats and almond milk. Set aside for 5 minutes. Add ground turkey, ginger, thai curry paste, fish sauce, sugar, cilantro, garlic and green onions and mix together well – use your hands!
Roll meat mixture into golf-size balls. Heat coconut oil in large pan to medium heat and put the meatballs in, leaving room between each meatball. Cook until brown on all sides – about 7-10 minutes – they don’t need to be cooked all the way through. Remove excess fat from the pan with a paper towel. Stir in coconut milk, sliced peppers and chili flakes and reduce to just below medium heat. Cover and let simmer for 15-20 minutes – flipping meatballs occasionally.
Divide rice into bowls and top with meatballs and sauce. Garnish with cilantro, lime juice and black pepper. ENJOY!
(I know you will!)