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Green Curry Lamb Balls

Green Curry Lamb Balls

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Jon Steiner

Jon Steiner

Lamb meatballs in a green curry coconut milk sauce. Serve over rice. Very simple to make.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 31.4 g
  • 48%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 14.5 g
  • 29%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 249 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, mix together the ground lamb, bread crumbs and steak seasoning until well blended. Form into meatballs about 1 inch in diameter. Heat a greased skillet over medium-high heat and fry the lamb balls until they are a bit black and crusty, about 5 minutes. Remove balls from pan and set aside.
  2. Toss the curry paste into the hot skillet and fry for about a minutes. Then pour in the entire can of coconut milk and lower the heat. Let the mixture simmer, stirring frequently for 5 to 10 minutes. Serve the meatballs and curry sauce over rice.
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Reviews

CDSORRELL
12

CDSORRELL

7/31/2003

The curry sauce was good (and EASY!) but the meatballs were too rich/greasy and too heavy for the sauce. I preferred it with chicken, potatoes, and onions for a lighter meal.

Caroline C
8

Caroline C

6/30/2008

We really really liked this but it needed a little bit of tweakage. First of all, I added a couple of minced cloves of garlic, plus half an onion very finely diced to the meat mixture. I also softened a diced jalapeno in the skillet while browning the meat balls. I strongly suggest making this the day before you plan on eating it - the flavors meld so nicely. Also, if you're not used to cooking with green curry paste, add it a little bit at a time until it's how you like it. It has a very distinctive taste. Thanks, Jon!

sourdough girl
8

sourdough girl

3/19/2004

We really liked this... but I did have to make a couple of additions... just 'cause I can't seem to leave a recipe alone! I added a little yogurt to take some of the bite away as my green curry paste is REALLY hot and hubby had to work the next day! Also added a squeeze of lime juice and topped with chopped cilantro! I'm sure it would have been good even if I hadn't messed with it! We had it over jasmine rice... and loved it!! Thanks!

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