Green Curry Meatballs (2024)

This Thai-Inspired Green Curry Meatballs recipe is bursting with flavor and completely addicting. They are healthy, made with fresh ingredients, and one of my favorite meals!

Looking for more Thai-Inspired recipes? Try Chickpea Curry, Pad Thai, or Thai Chicken Lettuce Wraps.

There is one thing that gets me about this recipe every time–the FLAVOR! Theselittle Thai-Inspired Green Curry Meatballsare bursting with bold flavor! If you want to take them next level, to this homemade green curry paste from Hot Thai Kitchen.

How to Make Green Curry Meatballs:

Combine Meat Mixture:Add the oats, egg and milk to a large mixing bowl. Mix together and set aside for 10 minutes. Add ground meat, ginger, curry paste, fish sauce, sugar, salt, garlic and onion. Mix to combine.

Cook Meatballs: Scoop the meat mixture into balls. Heat the oil over medium-high heat in a nonstick pan.Once hot, place one layer of meatballs in the pan, leaving space between each, cooking in batches as necessary. Brown the meatballs on all sides, turning occasionally as they cook. They don’t need to be cooked through, just browned on all sides. Remove the meatballs to a plate. (Remove some of the grease if there is excess).

Make Sauce:Add curry paste and garlic to the pan and cook for 30 seconds. Stir in one can of coconut milk, scraping up any browned bits from the pan. Stir cornstarch in to the other can of coconut milk, and add to the pan. Add brown sugar, garlic, lime, fish sauce, cilantro and stir to combine.

Simmer:Return meatballs to pan andsimmer them in the sauce until cooked through, about 10 more minutes.

Serveover your favorite hot, cooked rice. I prefer jasmine or basmati rice, but brown rice is also a great, healthier option. I garnish them with fresh Thai basil and chopped cilantro. YUM!

Freezing Instructions:

To Make Ahead: prepare the raw meatballs up to a day in advance, stored in the fridge, or freeze them.

To Freeze: I like to double this recipe, using 3lbs ground meat, and freeze half the meatballs for another meal. Form meatballs and place in freezer, uncovered for 30 minutes to flash freeze them. Place meatballs in a freezer safe container and freeze for up to 3 months. Thaw completely in the fridge before cooking. To freeze baked meatballs, allow them to cool completely, then store in a freezer safe container in freezer for up to 3 months. Thaw in the fridge and rewarm in the curry sauce.

Recipe Variations:

• Ground Meat: Ground turkey is my preference, but ground pork or chicken would also taste great.
• Curry Paste: I prefer the Mae Ploy brand of curry paste, as it has stronger/better flavor than others (1 Tablespoons produces mild/medium heat level), but if you’re using a different brand (for example, the Thai Kitchen brand is pretty mild), you may want to add more curry paste.
• Gluten Free: For meatball mixture, omit oats and replace with 1 teaspoon of cornstarch.

*Nutritional label does not include rice.

I originally shared this recipe in February 2014. Updated January 2018 and April 2023.

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