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A hearty yet healthy dish! These meatballs are flavourful and paired with creamy Thai green curry sauceare an interesting way to switch up dinner from the regular spaghetti and meatballs.
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Thai Green Curry Meatballs with Zoodles

A hearty yet healthy dish! These meatballs are flavourful and paired with creamy Thai green curry sauce are an interesting way to switch up dinner from the regular spaghetti and meatballs.
Course Dinner
Cuisine American, Asian, Thai
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 portions

Ingredients

For the meatballs:

  • 1 lb lean ground beef
  • 4 cloves garlic , minced
  • 2 tsp ground cumin
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 tsp minced fresh ginger
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 1 tbsp extra virgin olive oil

For the sauce:

  • 1 tbsp extra virgin olive oil
  • 1 yellow onion , diced
  • 3 cloves garlic , minced
  • 1 tbsp green curry paste (see notes below)
  • 1 can coconut milk
  • 3 tbsp soy sauce
  • 1/4 cup chicken or vegetable stock
  • 1 tbsp brown sugar
  • 1 tsp cornstard + 1 tsp water , mixed together
  • juice from 1 freshly squeezed lime
  • 2 medium-large zucchinis , julienned or spiralized into noodles*

Instructions

  • In a large bowl, mix together all ingredients for the meatballs except for the olive oil. Form meatball mix into 1-inch sized balls.
  • In a large skillet, heat olive oil on medium-high heat. Add in meatballs, ensuring not to overcrowd the pan and cook until browned on all sides. Depending on the size of your skillet you may need to do this in two batches.
  • Remove meatballs from skillet and set aside.
  • Reduce heat to medium, and using the same skillet heat the other tbsp of olive oil for the sauce. Add onions to pan and saute for 2 minutes, then add garlic and saute 1 minute more. Stir in green curry paste and cook for another 2 minutes.
  • Pour  coconut milk, soy sauce, and stock into the pan and stir to combine. Then stir in the brown sugar and cornstarch + water mixture. Reduce heat to low, allowing the sauce to thicken for 5-10 minutes, stirring every few minutes.
  • After sauce has thickened, stir in lime juice and add the meatballs back to the pan, tossing to coat them with the sauce. Allow to cook for another 3 minutes or so while you prep the zoodles.
  • Add zoodles into the pan with the sauce and meatballs, giving a few good tosses to get them coated with the sauce. Remove from heat so that zoodles do not overcook and get mushy. Serve immediately.

Notes

*Zucchini can be made into zoodles using either a handheld or electric spiralizer, or a julienne peeler can be used as well.