GINGER-SCALLION MEATBALLS WITH GREEN CURRY SAUCE
Bright in color and flavor, the silky sauce for these meatballs is made from a purée of coconut cream, Thai green curry paste, and spinach. Form the (gluten-free!) meatballs in advance and dinner can be on the table in less than 20 minutes.
Provided by Anna Stockwell
Categories Pork Green Onion/Scallion Egg Ginger Spinach Lime Juice Wheat/Gluten-Free Dairy Free Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place 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.
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