This recipe for Thai meatballs is an “appetizer” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Mimi Chang. Mimi says, “We like to serve these Thai meatballs with Thai sticky rice. So Delicious!!!”
Special Diet Notes: Thai Meatballs with Coconut Curry Sauce
By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, peanut-free and tree nut-free.
- 1 lb ground beef (90% lean)
- ½ cup panko bread crumbs (regular or gluten-free)
- ¼ cup unsweetened coconut flakes
- ¼ cup chopped scallion
- ¼ cup chopped basil
- 2 tablespoon sriracha
- 1-1/2 teaspoons fish sauce
- 1-1/2 tablespoons sugar
- 2 garlic cloves, minced
- 1 egg
- 1 (14-ounce) can coconut milk (full fat, regular)
- 2 tablespoons green curry
- ¼ cup vegetable broth
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- Juice and zest of 1 lime
- Combine all ingredients for the meatballs in a medium bowl.
- Form into 12 meatballs and place on parchment paper.
- Brown the meatballs in a nonstick pan in two batches, each with 1 tablespoon oil.
- In a large saucepan (I use wide a 3.5 quart), combine the ingredients for the sauce except for the lime zest. Mix well and cook over low until thickened, about 5 minutes.
- Add the meatballs to the sauce and increase heat to medium-low. Simmer meatballs in sauce until cooked all the way through, turning them occasionally (cook for about 15 minutes).
- Serve with lime zest on top. VOILA!