Ready for a quick dinner?
Here you go. These Thai meatballs are quick to make but don’t lack anything in flavor. Speaking of quick and easy recipes, I’ve added a convenient tag to the blog so you have a list of under-45-minute recipes to choose from.
I’ve made these meatballs a couple of times now, tweaking the flavor each time until I got it just right. And thus, I present it to you.
First, you’ll chop up some staple Thai flavors: ginger, garlic, scallions, and cilantro.
Add some Panko bread crumbs and ground pork, and roll these babies into meatballs.
After browning the meatballs slightly, you’ll pull together a super simple sauce. Just combine ginger, garlic, red curry paste and coconut milk. Simmer slowly, then add your meatballs and a little bok choy for an extra crunch.
The meatballs go great over a bed of jasmine rice with some cilantro. And of course, a squeeze of lime.
- 1½ cup jasmine rice, dry
- 1 lb ground pork
- 5 garlic cloves, minced
- 2 tablespoons ginger, grated
- 4 scallions, sliced thin, green and white parts separated
- ½ cup Panko breadcrumbs
- 1 teaspoon salt
- 1 tablespoon canola oil
- 3 tablespoons red curry paste
- 1 15 oz can coconut milk
- ½ lb baby bok choy, stem removed and leaves separated
- ½ cup cilantro, chopped
- 1 lime, quartered
- Prepare jasmine rice according to package instructions.
- In a large bowl, combine ground pork, half the garlic, half the ginger, scallion whites, breadcrumbs, and salt. Mix well with hands and roll into 16 meatballs.
- In a medium skillet, heat canola oil over medium high heat. Brown meatballs on all sides, about 6-8 minutes total. Transfer meatballs to plate.
- Add more oil if needed, then add remaining garlic and ginger to skillet until fragrant. Stir in red curry paste and cook for 1 minute. Stir in coconut milk and mix until curry paste is dissolved. Lower heat to medium and bring to a simmer for about 3 minutes.
- Add meatballs and bok choy leaves to skillet and cook until meatballs are fully cooked through and bok choy has wilted slightly, about 5 minutes. Stir in scallion greens.
- Serve meatballs over rice, topped with cilantro and a lime wedge on the side.
Glad you spent the time to get these meatballs just right. It seems they include lots of really nice flavors. Pinning to make for dinner in the not-so-distant future.
writes Lynn | The Road to Honeyhttp://www.theroadtohoney.com
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