Ready for a quick dinner? Here you go. These Thai meatballs are quick to make but don't lack anything in flavor. —Vicky | Things I Made Today
1 1/2 cups
jasmine rice, dry
garlic cloves, minced
scallions, sliced thin, green and white parts separated
red curry paste
can coconut milk
baby bok choy, stem removed and leaves separated
In This Recipe
Prepare jasmine rice according to package instructions.
In a large bowl, combine ground pork, half the garlic, half the ginger, scallion whites, breadcrumbs, and salt. Mix well with hands and roll into 16 meatballs.
In a medium skillet, heat canola oil over medium high heat. Brown meatballs on all sides, about 6-8 minutes total. Transfer meatballs to plate.
Add more oil if needed, then add remaining garlic and ginger to skillet until fragrant. Stir in red curry paste and cook for 1 minute. Stir in coconut milk and mix until curry paste is dissolved. Lower heat to medium and bring to a simmer for about 3 minutes.
Add meatballs and bok choy leaves to skillet and cook until meatballs are fully cooked through and bok choy has wilted slightly, about 5 minutes. Stir in scallion greens.
Serve meatballs over rice, topped with cilantro and a lime wedge on the side.