Ginger-Scallion Meatballs With Green Curry Sauce
Juicy pork meatballs infused with ginger and scallions, served in a creamy Thai green curry sauce with wilted spinach. This fusion dish combines Asian flavors with a coconut curry base, perfect served over rice or noodles.
Ingredients
- •2 Tbsp vegetable oil
- •1 lb ground pork
- •6 whole scallions
- •1 whole egg
- •2 tsp ginger
- •2 tsp kosher salt
- •1 can coconut cream
- •¼ cup Thai green curry paste
- •5 oz baby spinach
- •2 Tbsp lime juice
- •4 servings noodles or rice
- •2 Tbsp shredded coconut
- •1 whole lime
Cooking Instructions
- 1.
Place a rack in top third of oven; preheat to 450°F. Grease a rimmed baking sheet with 1 Tbsp. oil. Vigorously mix pork, scallions, egg, ginger, 1 tsp. salt, and remaining 1 Tbsp. oil in a large bowl with a wooden spoon until mixture is shaggy and lightens slightly in color, about 1 minute.
5 min
- 2.
Working one at a time, scoop out heaping 1-tablespoonful portions and roll into balls; arrange on prepared baking sheet. Bake meatballs until cooked through and browned on top, 8-10 minutes.
10 min
- 3.
Meanwhile, heat coconut cream and curry paste in a large skillet over medium-high, stirring occasionally, until bubbling, about 2 minutes. Reduce heat to low and stir in spinach and remaining 1 tsp. salt. Cook, stirring often, until spinach is wilted, about 3 minutes. Transfer to a blender and purée until smooth. Add lime juice and blend to combine.
7 min
- 4.
Divide noodles or rice among plates and arrange meatballs on top. Pour sauce over and top with coconut. Serve with lime wedges for squeezing over.
3 min
- 5.
DO AHEAD: Meatballs can be formed 1 day ahead. Arrange on baking sheet; cover and chill.
