Description
This recipe features healthy ground beef meatballs simmered in a fragrant green curry coconut sauce, complemented by tender carrots and fresh lime. Perfect for a flavorful and nourishing meal, these meatballs are made with lean ground beef and aromatic spices, delivering a delicious twist on a classic dish that’s easy to prepare in under 30 minutes.
Ingredients
Scale
Meatballs
- 1 pound lean ground beef
- 1 cup Panko breadcrumbs
- 2 eggs
- 1 shallot, diced
- 2 cloves garlic, finely minced
- 1-inch ginger, finely minced
- 1/4 cup chopped cilantro
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes
Sauce & Vegetables
- 1 tablespoon corn oil
- 1 can (14 ounces) low fat coconut milk
- 2 tablespoons green curry paste
- 2 carrots, ribboned
- 2 limes
- Optional toppings: chopped red chiles and cilantro
Instructions
- Prepare the Meatball Mixture: Combine the ground beef, Panko breadcrumbs, eggs, diced shallot, garlic, ginger, cilantro, kosher salt, black pepper, and crushed red pepper flakes in a large mixing bowl. Mix thoroughly using your hands or a spoon to ensure the ingredients are well incorporated. Roll the mixture into 12 evenly sized meatballs, each about 1 1/2 inches in diameter.
- Brown the Meatballs: Heat the corn oil in a Dutch oven or large pot over medium-high heat. Once the oil is hot, add the meatballs carefully and cook for approximately 4 minutes on each side until they are nicely browned and develop a crust. Remove the meatballs from the pot and set aside.
- Prepare Coconut Curry Sauce: In the same pot, pour in the low fat coconut milk and bring it to a simmer over medium heat. Let it reduce slightly for about 3 minutes while stirring frequently to prevent sticking. Stir in the green curry paste until fully blended with the coconut milk to create a smooth sauce.
- Simmer Meatballs in Sauce: Return the browned meatballs to the pot, gently flipping them a few times to coat with the curry sauce. Let the meatballs cook in the sauce for an additional 2 minutes to absorb flavors. Then add the ribboned carrots to the pot, cover it, reduce heat to low, and simmer for another 2 minutes until the carrots are tender-crisp.
- Finish Cooking and Remove from Heat: After the carrots become tender, remove the pot from heat to avoid overcooking and preserve the vibrant flavors and textures.
- Serve: Serve the meatballs and carrots hot, garnished with fresh lime juice squeezed over the top and lime slices on the side. Optionally, sprinkle with chopped red chiles and cilantro for extra freshness and heat. These meatballs are delicious on their own or paired with steamed rice to complete the meal.
Notes
- Make sure not to overcrowd the pot when browning meatballs; cook in batches if needed to ensure even browning.
- Ribboning the carrots helps them cook evenly and quickly while adding a nice texture contrast.
- Adjust the amount of crushed red pepper flakes or fresh chiles according to your spice preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free version, substitute Panko breadcrumbs with gluten-free breadcrumbs or ground oats.
- Serving with jasmine or basmati rice complements the flavors and helps balance the spice.
