These Thai green curry meatballs with carrots are a healthier dinner recipe you're going to love.
The meatballs get browned and then finished in a creamy coconut sauce.
Why You’ll Love these Meatballs
If you like fresh flavors like ginger, coconut milk, and Thai curry you're going to love these meatballs.
They're super flavorful and in a rich and tangy sauce. They can be served over rice or on their own.
They save well in the refrigerator, so they're a wonderful meal prep recipe.
Ingredients for Green Curry Meatballs
Here's what you'll need to make this recipe.
- 1 pound lean ground beef
- 1 cup Panko breadcrumbs
- 2 eggs
- 1 shallot, diced
- 2 cloves garlic, finely minced
- 1-inch ginger, finely minced
- ¼ cup chopped cilantro
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon neutral oil
- 1 can (14 ounces) low fat coconut milk
- 2 tablespoons green curry paste
- 1 carrot, ribboned
- 2 limes, sliced
- optional - 1 red chili, sliced, additional cilantro
Serve with brown or jasmine rice or on its own.
How to Make this Recipe
- Combine the ground beef, Panko breadcrumbs, eggs, shallot, garlic, ginger, cilantro, salt, black pepper, and red pepper flakes in a large mixing bowl. Using your hands or a spoon, mix all the ingredients. Roll the beef into 12 meatballs, about 1 ½ inches across.
- Heat the oil in a dutch oven or large pot over medium-high heat. Once it is hot, add the meatballs and cook for 4 minutes (or until browned) on each side. Remove the meatballs and set them aside.
- Add the coconut milk to the same pot and bring to a simmer. Allow the coconut milk to reduce for 3 minutes, stirring often. Then add the green curry paste and stir till fully combined.
- Add the meatballs back into the pot and flip a few times to cover in the coconut milk sauce. Allow the meatballs to cook for 2 more minutes, before adding the ribboned carrots into the pot. Cover and reduce to a simmer and cook for 2 minutes.
- Remove the pot from the heat once the carrots are tender.
- Serve the meatballs and carrots with a squeeze of fresh lime juice and a few lime slices. Top with optional sliced chilis and cilantro. If desired, serve with rice.
More Thai Curry Recipes
If you love the bold flavors of Thai curry, try some of our other recipes with green and red Thai curry.
- Vegetarian Thai Green Curry Recipe - delicious veggie curry that's bursting with flavor.
- Thai Fish Curry - a fantastic, lightly spicy curry with mahi mahi.
- Thai Red Curry Turkey Meatballs - tasty turkey meatballs with red curry and vegetables.
Storage
This recipe will keep in the refrigerator for up to 4 days when stored in an airtight container.
Tips for Making Green Curry Meatballs
- If you're worried about cooking your meatballs thoroughly, use a digital read thermometer to check them. Meatballs are fully cooked at 160 degrees F.
- If you don't like carrots, you can swap them out for zucchini, bok choy, or another quick-cooking vegetable.
I hope you love these curry meatballs as much as we do. They're a delicious weeknight meal.
Thai Green Curry Meatballs
These Thai green curry meatballs are ready in 30 minutes and are full of flavor!
Ingredients
- 1 pound lean ground beef
- 1 cup Panko breadcrumbs
- 2 eggs
- 2 cloves garlic, finely minced
- 1-inch ginger, finely minced
- ¼ cup chopped cilantro
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon neutral oil
- 1 shallot, diced
- 1 can (14 ounces) low fat coconut milk
- 2 tablespoons green curry paste
- 2 carrots, ribboned
- 2 limes
- optional toppings - chopped red chiles and cilantro
Instructions
- Combine the ground beef, Panko breadcrumbs, eggs, shallot, garlic, ginger, cilantro, salt, black pepper, and red pepper flakes in a large mixing bowl. Using your hands or a spoon, mix all the ingredients. Roll the beef into 12 meatballs, about 1 ½ inches across.
- Heat the oil in a dutch oven or large pot over medium-high heat. Once it is hot, add the meatballs and cook for 4 minutes (or until browned) on each side. Remove the meatballs and set them aside.
- Into the same pot, add the coconut milk and bring to a simmer. Allow the coconut milk to reduce for 3 minutes, stirring often. Then add the green curry paste and stir till fully combined.
- Add the meatballs back into the pot and flip a few times to cover in the coconut milk sauce. Allow the meatballs to cook for 2 more minutes, before adding the ribboned carrots into the pot. Cover and reduce to a simmer and cook for 2 minutes.
- Remove the pot from the heat once carrots are tender.
- Serve the meatballs and carrots with a squeeze of fresh lime juice and a few lime slices. Top with optional sliced chilis and cilantro. If desired, serve with rice.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 588Total Fat: 33gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 194mgSodium: 924mgCarbohydrates: 32gFiber: 4gSugar: 5gProtein: 41g
Beck and Bulow
Thursday 10th of March 2022
This was excellent. I made the sauce the day before. For the meatballs, I simply mixed the ingredients and then baked it in the oven in one slab (350 degrees 20 min) and then cut them in ball sizes. They were very good.
Julie
Friday 28th of May 2021
Oh yum! We loved this SO much! Even my toddler gobbled up some meatballs! I used ground turkey because I don’t eat beef. My meatballs never end up like spheres but it tasted so good. Thank you.
Emily
Friday 28th of May 2021
So glad it was a hit! :)