Ginger-scallion meatballs with green curry sauce recipe

Ingredients for Ginger-scallion meatballs with green curry sauce

• 30 ml vegetable oil, divided

• 450 g minced pork

• 6 spring onions, finely chopped

• 1 large egg

• 10 g finely grated peeled ginger (from about 2.5 cm piece)

• 10 g reduced-salt salt, divided

• 150 ml coconut cream

• 60 g store-bought or homemade Thai green curry paste

• 140 g baby spinach

• 30 ml fresh lime juice

• cooked noodles or rice

• unsweetened shredded coconut

• lime wedges (for serving)

How to make Ginger-scallion meatballs with green curry sauce

1. Place a rack in the top third of the oven and preheat to 230°C (fan) / 220°C (conventional).

2. Grease a rimmed baking tray with 15 ml of oil.

3. In a large bowl, vigorously mix the minced pork, scallions, egg, ginger, 5 g of salt, and the remaining 15 ml of oil with a wooden spoon until the mixture is shaggy and lightens slightly in colour, about 1 minute.

4. Working one at a time, scoop out heaping tablespoonful portions and roll them into balls; arrange them on the prepared baking tray.

5. Bake the meatballs for 8–10 minutes, until cooked through and browned on top.

6. Meanwhile, heat the coconut cream and curry paste in a large frying pan over medium-high heat, stirring occasionally until bubbling, about 2 minutes.

7. Reduce the heat to low and stir in the spinach and the remaining 5 g of salt. Cook, stirring often, until the spinach is wilted, about 3 minutes.

8. Transfer the mixture to a blender and purée until smooth. Add the lime juice and blend to combine.

9. Divide the noodles or rice among plates and arrange the meatballs on top.

10. Pour the sauce over the meatballs and sprinkle with coconut. Serve with lime wedges for squeezing over.

11. Do Ahead: The meatballs can be formed 1 day in advance. Arrange them on a baking tray, cover with cling film, and chill in the fridge.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.