Description
Flavorful basil ginger meatballs cooked in a rich and creamy coconut red curry sauce, served over jasmine rice. This recipe combines aromatic Thai-inspired spices and fresh herbs for a delicious main course perfect for dinner.
Ingredients
Scale
Basil Ginger Meatballs
- 2 lbs ground chicken
- 2 large eggs, lightly beaten
- ½ cup plain panko breadcrumbs
- 1 shallot, finely diced
- 2 tablespoons ginger paste
- 1 tablespoon garlic paste
- ¼ cup fresh chopped basil
- 1 tablespoon dried basil
- 1 teaspoon ground allspice
- 1 teaspoon smoked paprika
- Kosher salt & fresh ground black pepper, to taste
- 2 tablespoons olive oil, plus more as needed
Coconut Red Curry Sauce
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- ½ medium yellow onion, sliced into half moons
- 1 tablespoon garlic paste
- 1 teaspoon ginger paste
- 2 tablespoons packed dark brown sugar
- 1 (4-ounce) can red curry paste
- 1 (14-ounce) can full-fat coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon fresh lime juice, plus lime wedges for squeezing
- 1 cup trimmed green beans
- Chopped scallions and/or fresh chopped cilantro, for garnishing - optional
- Cooked jasmine rice, for serving
Instructions
- Make meatball mixture: In a large mixing bowl, combine the ground chicken, eggs, breadcrumbs, shallot, ginger paste, garlic paste, chopped basil, dried basil, allspice, paprika, and salt/pepper to taste. Mix gently until just combined to avoid tough meatballs.
- Shape meatballs: Using a medium spring-loaded scooper, scoop the mixture into golf ball-sized portions. Roll each into smooth balls with your hands and place on a large plate or platter. You should have about 20-23 meatballs.
- Brown meatballs: Heat olive oil in a large deep nonstick skillet over medium heat. When oil shimmers, add meatballs in a single layer, working in batches to avoid overcrowding. Brown on one side for 3-4 minutes, then turn and brown the other side for 3-4 minutes. They won’t be fully cooked yet. Transfer browned meatballs to a clean plate. Add more oil if needed and brown remaining meatballs.
- Build the red curry sauce: In the same skillet, add bell peppers and onion. Cook, stirring often, until tender and translucent, about 5-7 minutes. Stir in garlic paste, ginger paste, brown sugar, and red curry paste. Cook for 1-2 minutes until fragrant.
- Add liquids and simmer: Pour in coconut milk, chicken broth, fish sauce, and lime juice. Scrape up any browned bits on the pan’s bottom. Bring sauce to a simmer, stirring occasionally, for 5-7 minutes.
- Combine and continue cooking: Reduce heat to low. Return browned meatballs and their juices to the skillet. Add green beans and gently toss to coat with sauce. Simmer gently for 10-15 minutes until meatballs are fully cooked, sauce thickens slightly, and green beans are tender.
- Serve: Spoon meatballs and curry sauce over cooked jasmine rice. Garnish with chopped scallions and/or cilantro and lime wedges. Serve with naan or pita bread to soak up extra sauce if desired. Enjoy!
Notes
- For gluten-free option, substitute panko breadcrumbs with superfine almond flour using a 1:1 ratio, spooned and leveled.
- Do not over-mix the meatball mixture to avoid dense, tough meatballs.
- Use a spring-loaded scooper for uniform meatballs that cook evenly.
- Brown meatballs in batches to prevent overcrowding and ensure proper searing.
- Adjust the amount of oil as needed during browning to prevent sticking.
- If you prefer, garnish with fresh herbs such as basil or additional cilantro for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 130 mg
