Ginger-Scallion Meatballs With Green Curry Sauce
Ginger-Scallion Meatballs With Green Curry Sauce is a flavorful Thai Thai Recipes dish prepared with quality ingredients. Place a rack in top third of oven; preheat to 450°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace a rack in top third of oven; preheat to 450°F.
Grease a rimmed baking sheet with 1 Tbsp. oil.
Vigorously mix pork, scallions, egg, ginger, 1 tsp. salt, and remaining 1 Tbsp. oil in a large bowl with a wooden spoon until mixture is shaggy and lightens slightly in color, about 1 minute.
Working one at a time, scoop out heaping 1-tablespoonful portions and roll into balls; arrange on prepared baking sheet.
Bake meatballs until cooked through and browned on top, 8–10 minutes.
Meanwhile, heat coconut cream and curry paste in a large skillet over medium-high, stirring occasionally, until bubbling, about 2 minutes.
Reduce heat to low and stir in spinach and remaining 1 tsp. salt.
Cook, stirring often, until spinach is wilted, about 3 minutes.
Transfer to a blender and purée until smooth.
Add lime juice and blend to combine.
Divide noodles or rice among plates and arrange meatballs on top.
Pour sauce over and top with coconut.
Serve with lime wedges for squeezing over.
DO AHEAD: Meatballs can be formed 1 day ahead.
Arrange on baking sheet; cover and chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.