Thai Green Curry Meatballs
Lemongrass Coconut Curry Soup with Zucchini Noodles
Ingredients
- 1 lb ground pork
- ½ cup rolled oats
- 1 small carrot, cut into 1-inch chunks
- 2 Tbsp water
- 3 tsp fish sauce, divided
- 3 cloves garlic, minced
- 2 tsp lemongrass paste
- 1 tsp minced fresh ginger root
- ½ tsp salt
- ½ tsp crushed red pepper flakes (optional)
- 1 egg, lightly beaten
- 1 Tbsp coconut oil
- 1 (14-oz) can unsweetened coconut milk
- 2 Tbsp green curry paste
- 1 Tbsp brown sugar
- Salt to taste
- 1 Tbsp lime juice
- ¼ cup cilantro, minced
Instructions
- Place pork in a medium bowl.
- Place oats in a mini food processor or blender and pulse until coarsely ground, 5 to 10 seconds. Sprinkle on top of pork. Rinse out processor.
- Combine carrot, water, 2 tsp fish sauce, garlic, lemongrass paste, ginger, salt, and red pepper flakes in the food processor. Blend until no large chunks remain, 10 to 15 seconds. Pour mixture over pork.
- Add egg to the bowl and mix ingredients until thoroughly combined. Roll meat mixture into 24 balls, roughly 1½ inches in diameter.
- Heat coconut oil in a large skillet over medium heat. Brown meatballs lightly on all sides, 2 to 3 minutes per side. Transfer partially cooked meatballs to a bowl.
- To make the sauce, whisk coconut milk, curry paste, brown sugar, and 1 tsp fish sauce together in the same skillet; bring to a simmer. Return meatballs to the skillet and simmer until no longer pink inside, 8 to 10 minutes. Season with salt and stir in lime juice. Remove from heat. Sprinkle meatballs with cilantro right before serving.
Side Dish Ingredients
- 3 Tbsp coconut oil
- 3 stalks lemongrass, diced
- 3 Tbsp and ¼ tsp Thai green curry paste
- 3 cloves garlic, finely chopped
- 1½ tsp minced fresh ginger
- ¼ tsp red pepper flakes
- 6 cups vegetable broth
- 1½ cups water
- 6 medium zucchinis, cut with a spiralizer
- 3 cups sliced mushrooms
- 3 cups snow peas
- 3 cups baby bok choy, chopped
- 1 cup scallions, diced
- 3 limes, juiced
- 1 Tbsp kosher salt
- 1½ tsp ground black pepper
- 1½ cups cilantro, chopped
Side Dish Instructions
- Heat a saucepan over medium heat. Add coconut oil, lemongrass, green curry paste, garlic, ginger, and red pepper flakes. Cook until fragrant, about 2 minutes.
- Add broth and water to the saucepan with the lemongrass mixture and bring to a boil. Add spiralized zucchini noodles, mushrooms, snow peas, bok choy, scallions, and lime juice. Cook until tender, about 4 minutes.
- Season soup with salt and pepper. Add cilantro. Stir to combine, adjust seasoning if needed, and ladle into bowls.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
363
|
188
|
551
|
| Fat (g) | 31 | 8 | 39 |
| Sat. Fat (g) | 19 | 6 | 25 |
| Protein (g) | 19 | 8 | 27 |
| Carb (g) | 12 | 26 | 38 |
| Fiber (g) | 2 | 7 | 9 |
| Sodium (mg) | 565 | 1478 | 2043 |
Allrecipes Meal Plan
This recipe selected from the eMeals Allrecipes Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
