GREEN THAI CURRY MEATBALLS
Yield 6 people
Number Of Ingredients 19
Steps:
- 1. In a large bowl, combine the eggs, oats and milk. Let the mixture stand and soak for 5-10 minutes. Add ground beef or turkey, ginger, curry paste, fish sauce, sugar, cilantro, salt, garlic and green onions. Mix to combine and distribute all the ingredients through the meat. 2. Shape the meat mixture into meatballs, a bit smaller than golf ball size. Heat the oil over medium heat in a large, 12-inch nonstick skillet. When the oil is hot, place one layer of meatballs in the pan leaving a little room in between each meatball (it's ok if you can't fit them all in; they'll cook in batches). Brown the meatballs on all sides, about 2-3 minutes total. They don't need to be cooked through - just golden and browned. Remove the meatballs to a plate and do the same with the remaining uncooked meatballs (adding more oil to the pan if necessary - let it get hot before adding the meatballs to brown). 3. Once the last batch of meatballs has been removed to a plate, drain any excess grease from the pan (but leave the goldeny browned cooked bits). Return the skillet to medium heat and stir in the coconut milk and green curry paste, scraping up any browned bits from the bottom of the pan and stirring into the sauce. 4. Place the meatballs in the skillet with the sauce. Go ahead and pile them all in, trying for a single layer. Simmer the meatballs and sauce for 8-10 minutes until the meatballs are cooked through, flipping the meatballs once or twice. 5. Stir in the lime juice. Add salt and pepper to taste. Serve over hot, cooked rice.
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