Monday, 14 July 2014

Thai Coconut Meatballs

22:06 Posted by Trevor Mehta
Food that is fun and bite-sized is much more exciting to my kids than a big slab of meat. I’m not ashamed to say that I completely take advantage of this knowledge by making lots of “mini” dishes like mini-meatloaves, chicken bites, steak bites, and of course, meatballs. You’d be surprised what you can pack into a meatball without your kids knowing about it (liver and veggies are my favorite sneaky ingredients). But let’s just keep that between us, okay? I left this thai coconut meatballs recipe pretty simple, though. I guess I wasn’t feeling particularly sneaky that day. Still, they are delicious, and my kids can’t get enough of the unique flavors. I hope your family loves them too!

Thai Coconut Meatballs


  • 1 pound ground pork
  • 1 pound ground turkey or beef
  • 5 green onions, chopped
  • 2 cloves garlic, minced
  • 1 TBSP sesame oil
  • 2 tsp fish sauce
  • 1 TBSP coconut vinegar or apple cider vinegar
  • 2 TBSP coconut oil


  • 1 cup coconut milk
  • 2/3 cup chicken broth
  • ½-1 tsp red curry paste
  • 1 TBSP pure maple syrup
  • 1 TBSP lime juice
  • 1 TBSP arrowroot starch
  • 3 TBSP cold water

Makes 36 meatballs

  1. In a large bowl, combine the pork, turkey or beef, green onions, garlic, sesame oil, fish sauce, and vinegar. Mix well with your hands, and form into 36 1½-inch meatballs.
  2. In a large skillet, heat the coconut oil over medium heat.
  3. Add the meatballs to the skillet, and cook, turning occasionally, to brown them on all sides.
  4. Place the browned meatballs in a slow cooker. In a small bowl, combine the coconut milk, chicken broth, curry paste, and maple syrup. Pour over the meatballs.
  5. Cook the meatballs on low for 5-6 hours or on high for 4-5 hours.
  6. Add the lime juice, and stir gently.
  7. In a small bowl, stir together the arrowroot starch and cold water. Add the mixture to the slow cooker, and stir gently.
  8. Cook, uncovered, on high for 15 minutes, and serve.