Thai Green Curry Meatballs!

MEATBALLS:

3 large eggs

1 cup rolled oats

¼ cup milk

2 pounds lean ground beef or pork

1 tablespoon minced fresh ginger

1 tablespoon Thai green curry paste

2 tablespoons fish sauce

1 teaspoon sugar

½ cup chopped cilantro

2 cloves garlic, finely minced

2 tbsp vegetable oil

SAUCE:

• 2 cans (13.5 ounces each) of unsweetened coconut milk
• 3 tablespoons green curry paste
• ¼ cup lime juice

INSTRUCTIONS:

• In a large bowl, combine the eggs, oats and milk. Let the mixture stand and soak for 5-10 minutes. Add ground beef or pork, ginger, curry paste, fish sauce, cilantro, salt, and garlic. Mix to combine and distribute all the ingredients through the meat.
• Shape the meat mixture into meatballs, a bit smaller than golf ball size. Heat the oil over medium heat in a large, 12-inch nonstick skillet. When the oil is hot, place one layer of meatballs in the pan leaving a little room in between each meatball.
• Brown the meatballs on all sides, about 2-3 minutes total. They don’t need to be cooked through – just golden and browned. Remove the meatballs to a plate and do the same with the remaining uncooked meatballs
• Once the last batch of meatballs has been removed to a plate, drain any excess grease from the pan (but leave the golden browned cooked bits). Return the skillet to medium heat and stir in the coconut milk and green curry paste, scraping up any browned bits from the bottom of the pan and stirring into the sauce.
• Place the meatballs in the skillet with the sauce. Go ahead and pile them all in, trying for a single layer. Simmer the meatballs and sauce for 8-10 minutes until the meatballs are cooked through, flipping the meatballs once or twice.
• Stir in the lime juice. Add salt and pepper to taste. Serve over hot Jasmine rice.