3 large eggs
2 Cups panko or fine bread crumbs
1/4 Cup milk
2 lbs lean ground beef (or lean ground turkey)
1 Tbsp minced fresh ginger
2 Tbsp Thai Coconut Green Curry powder
2 Tbsp fish sauce
1 tsp sugar
1/2 Cup chopped fresh cilantro
1-1/2 tsp salt
2 cloves garlic, finely minced
3 green onions, white and green parts finely chopped
Thai Chiles (optional – use if you want more heat!)
2 Tbsp Olive Oil
2 cans (approx 13.5 oz each) unsweetened coconut milk
3 Tbsp Thai Coconut Green Curry , mixed with a little water or coconut milk to make a paste
1/4 Cup fresh lime juice (juice squeezed from about 2-3 limes)
Hot cooked rice for serving
In a large bowl, Combine the (beaten) eggs, panko/breadcrumbs and milk. Allow mixture to stand, without disturbing, 5-10 min. Add ground beef or turkey to breadcrumb mixture and use a wooden spoon or spatula (or your freshly-washed hands) to mix together. Next, add the ginger, curry powder, fish sauce, sugar, cilantro, salt, garlic and green onions and mix to distribute all the ingredients throughout the meatball fixings.
Use a spoon or cookie dough scoop to form the meat into meatballs that are slightly smaller than a golf ball. Heat the oil over medium heat in a broad-bottomed non-stick skillet. Arrange a batch of meatballs in the heated pan, leaving only a little room in between. Quickly brown the meatballs on all sides, about 2-3 minutes total. If you’re using the Thai chilies for extra spice, now is the time to add them to the pan.
When the first batch of meatballs is fully browned on all sides, transfer them to a large plate or platter, and repeat the process with the next batch of meatballs. You may need to add more oil to the pan as you go; allow oil to fully heat before arranging a fresh batch of meatballs to be browned.
Once all the meatballs have been browned, drain extra oil from the pan, leaving any tiny leftover browned cooked bits in the pan. Reheat the skillet over medium heat before pouring in the coconut milk and green curry paste. Use a wooden spoon or spatula to combine the liquid and the curry paste into a smooth sauce, being sure to also scrape up any tasty browned bits, too.
Return the meatballs to the skillet with the sauce, carefully stirring to coat each one with the curry sauce. Bring skillet to a simmer and cook, 8 – 10 min, flipping once or twice, until meatballs are cooked through.
Stir in the lime juice into the curried meatballs. Add a little salt and pepper to taste. Serve right away over hot, cooked rice.
Makes six servings.
Adapted from Mel’s Kitchen Cafe.