Thai Meatballs with Basil, Lime and Coconut Curry Sauce
Prep time
Cook time
Total time
Serves: Makes 4 servings
  • 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. Combine all ingredients for the meatballs in a medium bowl.
  2. Form into 12 meatballs and place on parchment paper.
  3. Brown the meatballs in a nonstick pan in two batches, each with 1 tablespoon oil.
  4. 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.
  5. 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).
  6. Serve with lime zest on top. VOILA!
Recipe by Go Dairy Free at