asian lamb meatballs in green curry sauce
asian lamb meatballs in green curry sauce
asian lamb meatballs in green curry sauce

Lamb Meatballs in Green Curry Sauce


February 5, 2016

Bold Asian flavors like fresh ginger, cilantro, and green curry celebrate the flavor of ground lamb in this flavor-packed dish.

  • Prep: 45 mins
  • Cook: 30 mins
  • Yields: 4 servings


For the Meatballs

1 lb ground American lamb

1/4 cup panko breadcrumbs

2 garlic cloves, crushed

2 tbsp minced red onion

1 tsp peeled and grated fresh ginger

2 tbsp finely chopped fresh cilantro

1 tbsp sesame oil

1 tbsp brown sugar

1 tsp Thai chili paste

1 tsp fish sauce

For the Curry Sauce

1 (14-ounce) can unsweetened coconut milk

1 1/2 tbsp Thai green curry paste

1 cup chicken broth or stock

1 tbsp peeled and grated fresh ginger

2 garlic cloves, crushed

3 tbsp fish sauce

2 tbsp brown sugar

2 tbsp fresh lime juice

1/4 cup chopped fresh cilantro

2 tbsp chopped fresh basil

Rice or rice noodles, for serving


1In a large bowl, combine the lamb, breadcrumbs, garlic, onion, ginger, cilantro, sesame oil, brown sugar, chili paste, and fish sauce. Form the mixture into 8 to 10 golf ball-sized meatballs and set aside.

2In a medium saucepan over medium-high heat, whisk ¼ cup of the coconut milk with the curry paste. Stir in the remaining coconut milk, chicken broth, ginger, garlic, fish sauce, and brown sugar and bring to a simmer. Reduce the heat to low and simmer for 15 minutes. Stir in the lime juice, cilantro, and basil.

3In a separate large skillet over medium heat, add the meatballs and brown them on all sides. Drain any grease from the pan and then pour the curry sauce over the meatballs and simmer for 10 minutes on low heat.

4Serve over cooked rice or rice noodles.


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