Thai Curry Meatballs


    For the Sauce:
  • 1/2c chopped onions
  • 2t minced garlic
  • 16oz coconut milk (unsweetened)
  • 3T green curry paste
  • 1/4c lime juice
  • 2T cornstarch
  • 1T water
    For the Meatballs:
  • 8 shitake mushrooms
  • 2 scallions
  • 1lb ground turkey
  • 1/2c oats
  • 2t minced ginger
  • 2t green curry paste
  • 2T fish sauce
  • 1t sugar
  • 2 eggs
  • 1/4c cilantro
  • 1t salt
  • 2T coconut oil


  1. For the meatballs, start by mincing (or food-processing) the mushrooms and green onions until they are very finely diced. Then simply combine all other meatball ingredients (except the oil) and mix until everything is well-combined. Form into small balls. Heat a pan over medium heat, add the coconut oil, and evenly spread the meatballs in a single layer. Let the bottoms of the meatballs brown (a few minutes), then flip over and cook the other side until browned. Remove the meatballs and set aside.
  2. For the sauce, add the onions and garlic to the pan (with a little more oil if needed), and cook for a few minutes. Add the coconut milk, green curry paste, and lime juice. Mix well and stir as this cooks for a few minutes. Separately, whisk together the corn starch and water, and then slowly add to the forming sauce (whisking as you go). Add the meatballs back in, turn the heat up a bit. Once the sauce is lightly boiling, let the meatballs cook through.


Excellent either as an appetizer or, served over rice, a full meal! We’ve never made it as an appetizer…

Adapted or sourced from: