These mild curry meatballs have a delightful, light sauce with hints of lemongrass. The recipe is super simple and easy and the meatballs (or at least meatball mixture) can be made ahead, so it comes together quickly. The perfect weeknight meal! You can serve your meatballs with jasmine rice to soak up all the delicious sauce, or opt for a lighter option. Whatever works!

I can’t stress enough to buy either Perdue brand or a high quality ground chicken (you could even grind your own!) I have made these meatballs twice and used a generic brand from Aldi (and I love Aldi) one time and they were so strange. The texture was not good, they were super mushy. I have had really good luck with Perdue! I have also purchased ground chicken at Whole Foods as well and had good luck. Just my two cents!

Here is what you will need:

• Ground Chicken– (see note above!)
• Ginger
• Garlic
• Panko Breadcrumbs
• Chinese Five Spice
• Scallions
• Coconut Milk – Lite or Reduced Fat, from a can
• Coconut Aminos or Low Sodium Soy Sauce
• Thai Green Curry Paste – I use Thai Kitchen brand

To make this recipe gluten free, be sure to use GF breadcrumbs and coconut aminos. This recipe is already dairy free!

DID YOU MAKE THIS RECIPE?! We’d love to see it! Please leave a comment or tag me in a photo on Instagram @sprinklesandthesmiths (click icon below)

Thai Green Curry Meatballs

Course: DinnerCuisine: ThaiDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

242

kcal

Protein

24.3

g

Fat

12.3

g

Carbohydrates

9.9

g

Ingredients

• Meatballs

• 1 lb ground chicken (Perdue brand)

• 1 tsp fresh ginger

• 2 cloves garlic, smashed or minced

• 1/4 cup panko breadcrumbs

• 1/2 tsp salt

• 1/4 tsp Chinese Five Spice

• 2 scallion whites and light greens finely minced
  

• Thai Green Curry Sauce

• 1 can light coconut milk

• 3 tbsp Thai green curry paste

• 2 tbsp coconut aminos or low sodium soy sauce

• 2 cloves garlic, smashed (I used frozen garlic cubes)

• Green onions and sesame seeds for garnish

Directions

• Mix all ingredients for the meatballs in a bowl. Cover with saran wrap and let sit in the fridge for a few hours to overnight. This allows the flavors to meld and also for the mixture to set up, which makes it easier to work with.
• Preheat oven to 400. When you are ready to cook, form the meatballs into balls. I used a small cookie scoop to make 1″ meatballs. Place on a baking sheet lined with parchment or sprayed with cooking spray. Bake for 20 minutes, until cooked through.
• Meanwhile, mix all the sauce ingredients in a small sauce pan. Simmer for 5-10 minutes.
• Serve meatballs with jasmine rice or your desired side. Top with sauce, sesame seeds, and green onions.

Notes

• Note: I can only recommend using Purdue ground chicken. I have used other brands and they are mushy and don’t produce a great texture.
• MFP Entry: Sprinkles and the Smiths Thai Green Curry Meatballs