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Saucy Thai Meatballs

These Saucy Thai Meatballs are made with juicy pork, lemongrass, garlic, lime, fish sauce, and red curry paste, then simmered in a creamy coconut curry sauce. Serve them over jasmine rice or noodles for an easy dinner packed with savory, citrusy, slightly spicy flavor.
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Ingredients

For the Meatballs

  • 1 1/2 pounds ground pork
  • 2 tablespoons very finely minced lemongrass tender inner stalk only
  • 3 garlic cloves finely minced or grated
  • 1 1/2 tablespoons fish sauce
  • 1 tablespoon Thai red curry paste
  • 1 1/2 teaspoons finely grated lime zest
  • 2 teaspoons brown sugar
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon neutral oil for cooking

For the Coconut Curry Sauce

  • 1 cup full-fat coconut milk
  • 1 to 1 1/2 tablespoons Thai red curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 2 tablespoons fresh lime juice plus more to taste
  • 1/4 cup water or low-sodium chicken broth as needed
  • Pinch of salt only if needed

For Serving

  • Fresh cilantro
  • Sliced green onions
  • Lime wedges
  • Sliced red chile or jalapeño optional
  • Steamed jasmine rice or cooked rice noodles

Instructions

  • Add the ground pork, lemongrass, garlic, fish sauce, red curry paste, lime zest, brown sugar, and black pepper to a large bowl. Mix gently until the seasonings are evenly distributed, taking care not to overwork the meat.
  • Using slightly damp hands or a small cookie scoop, form the mixture into meatballs approximately 1 1/2 inches in diameter. You should have about 20 to 24 meatballs.
  • Heat the neutral oil in a large skillet over medium-high heat.
  • Add the meatballs in a single layer, working in batches if necessary. Brown them for about 5 to 6 minutes, turning occasionally, until golden on several sides. They do not need to be completely cooked through at this point.
  • Transfer the browned meatballs to a plate and reduce the heat to medium.
  • Add the red curry paste for the sauce to the same skillet and cook for about 30 seconds, stirring, until fragrant.
  • Pour in the coconut milk and stir well, scraping up any browned bits from the bottom of the skillet.
  • Add the fish sauce and brown sugar, then bring the sauce to a gentle simmer.
  • Return the meatballs and any accumulated juices to the skillet. Cover partially and simmer gently for about 8 to 10 minutes, turning the meatballs once or twice, until they are cooked through and the sauce has thickened slightly.
  • If the sauce becomes thicker than you like, add a splash of water or chicken broth.
  • Remove the skillet from the heat and stir in the lime juice.
  • Taste the sauce and adjust with additional lime juice, fish sauce, or salt only if needed.
  • Garnish with fresh cilantro, green onions, sliced chile, and lime wedges. Serve immediately with jasmine rice or noodles.

Notes

  • Use only the tender pale part of the lemongrass stalk and mince it very finely so you do not end up with tough pieces in the meatballs.
  • Different brands of red curry paste vary in heat and saltiness, so start conservatively and add more after tasting.
  • Full-fat coconut milk gives the sauce the best texture and flavor. Light coconut milk will produce a thinner sauce.
  • Ground chicken or turkey can be substituted for pork, although dark-meat poultry will stay juicier than very lean ground meat.
  • The meatballs can be shaped several hours ahead and refrigerated until ready to cook.
  • Cooked meatballs and sauce can be refrigerated for up to 3 days or frozen for about 2 months.
  • For party appetizers, make the meatballs slightly smaller and serve them warm with toothpicks and a little coconut curry sauce underneath.