You guys. First off: WE BOUGHT A HOUSE! It’s the cutest little house that ever was and I am so so so excited about it. Oh and also – it is a food bloggers dream – light and bright with a ton of windows and I even spied the perfect little corner in the kitchen for food photography 🙂 Other highlights: awesome finished basement, finished laundry room, fenced in back yard, updated kitchen, walk-in closet, and subway tile in the kitchen. I’m pretty much obsessed with subway tile so once I saw the kitchen, I was convinced the house was meant to be ours.
Secondly, these meatballs! They are incredible. I’ve been craving a green curry and remembered seeing these curry meatballs on Mel’s Kitchen Cafe. I switched things up a bit by taking out the added sugar, decreasing the amount of oats and milk and increasing the amount of Thai Curry Paste in the meatballs, and adding some onions to the sauce along with cornstarch to thicken it up like a gravy. A coconut curry gravy. YUM.
I wasn’t sure what Marc would think of this dish because really, curry and meatballs? It’s weird. I admit the combination doesn’t sound like it’d be something to rave about but he loved them. He even ate leftovers. I repeat: my husband ate leftovers. #istheworldcomingtoanend?
The meatballs are a little time consuming to make but I used a cookie scoop to save on time and the hassle and mess of rolling them in my hands. Besides that, the meal comes together pretty quickly. After a quick searing of the meatballs in coconut oil, you finish them off in the coconut curry sauce, which gives you the perfect amount of time to cook up some rice. So I can’t go all Rachael Ray on ya and call it a 30-minute-meal but it’s definitely worth the extra few minutes of work and the payoff is in the flavor.
I served these with some spicy sauteed broccoli (sauteed in olive oil, garlic, and red chili peppers) and brown rice for a healthy and delicious dinner. If you’re a fan of curry – you will love this meal!
for the meatballs:
- 3 green onions
- 1 cup diced mushrooms
- 1/2 cup old fashioned oats
- 2 tsp fresh ginger diced
- 1 1/2 tbsp green curry paste
- 2 tbsp fish sauce or 1 tbsp soy sauce
- 1/2 cup fresh cilantro
- 2 cloves garlic
- 1 1/2 lbs ground turkey or chicken
- 2 eggs
- 2-4 tbsp coconut oil or canola oil
for the sauce:
- 1 tbsp coconut oil
- 1 onion diced
- 2 cloves garlic minced
- 1 can coconut milk
- 1 cup chicken broth
- 3 tbsp green curry paste
- 2 tbsp cornstarch
- 1 tbsp water
- juice of one lime
For the meatballs:
- In large food processor, pulse green onions and mushrooms until finely chopped.
- Add oats, ginger, curry paste, fish sauce, cilantro, and garlic and pulse until finely chopped.
- Combine mixture with turkey and eggs, and mix well to combine. I used my hands for this.
- Form mixture into 1-2" meatballs. I used a cookie scoop for this.
- Heat 2 tbsp of coconut oil over medium high heat in large skillet.
- Add meatballs, working in batches, and sear on each side, about 3 minutes total for each meatball. They will not be cooked through and that's okay.
- Set the seared meatballs aside.
To make the sauce and finish the meatballs:
- In large pot (I used my dutch oven), heat oil over medium-high heat.
- Add onion and cook 5 minutes, until softened.
- Add garlic and cook another minute.
- Add coconut milk, broth, and curry paste and stir well to combine.
- Add meatballs, squeezing them all into the pot and bring to a simmer.
- Let simmer 15-20 minutes, stirring the meatballs around every 5 minutes or so.
- During the last 5 minutes, combine the cornstarch and water, whisking to combine, then add to sauce. This will thicken the sauce up.
- Once ready to serve, squeeze in lime juice.
- Serve meatballs and sauce over rice.