Ginger Scallion Meatballs With Green Curry Sauce Recipes

Steps:

• Place a rack in top third of oven; preheat to 450°F. Grease a rimmed baking sheet with 1 Tbsp. oil. Vigorously mix pork, scallions, egg, ginger, 1 tsp. salt, and remaining 1 Tbsp. oil in a large bowl with a wooden spoon until mixture is shaggy and lightens slightly in color, about 1 minute.
• Working one at a time, scoop out heaping 1-tablespoonful portions and roll into balls; arrange on prepared baking sheet. Bake meatballs until cooked through and browned on top, 8-10 minutes.
• Meanwhile, heat coconut cream and curry paste in a large skillet over medium-high, stirring occasionally, until bubbling, about 2 minutes. Reduce heat to low and stir in spinach and remaining 1 tsp. salt. Cook, stirring often, until spinach is wilted, about 3 minutes. Transfer to a blender and purée until smooth. Add lime juice and blend to combine.
• Divide noodles or rice among plates and arrange meatballs on top. Pour sauce over and top with coconut. Serve with lime wedges for squeezing over.
• DO AHEAD: Meatballs can be formed 1 day ahead. Arrange on baking sheet; cover and chill.

Steps:

• Place pork in a medium bowl.
• Place oats in a mini food processor or blender and pulse until coarsely ground, 5 to 10 seconds. Sprinkle on top of pork. Rinse out processor.
• Combine carrot, water, fish sauce, garlic, lemongrass paste, ginger, salt, and red pepper flakes in the food processor. Blend until no large chunks remain, 10 to 15 seconds. Pour mixture over pork.
• Add egg to the bowl and mix ingredients until thoroughly combined. Roll meat mixture into 24 balls, roughly 1 1/2 inches in diameter.
• Heat coconut oil in a large skillet over medium heat. Brown meatballs lightly on all sides, 2 to 3 minutes per side. Transfer partially cooked meatballs to a bowl.
• Whisk coconut milk, curry paste, brown sugar, and fish sauce together in the same skillet; bring to a simmer. Return meatballs to the skillet and simmer until no longer pink inside, 8 to 10 minutes. Season with salt and stir in lime juice. Remove from heat. Sprinkle meatballs with cilantro right before serving.

Steps:

• Make sauce: Bring sugar and 1/2 cup water to a boil in a saucepan over medium-high heat, stirring until sugar melts completely. Reduce heat to medium-low and add soy sauce, mirin, ginger, coriander and peppercorns. Simmer, stirring occasionally, until reduced by half, about 30 minutes. Strain through a sieve. (Can be made up to 2 days ahead and refrigerated.)
• Make meatballs: mix turkey, scallions, cilantro, egg, sesame oil, soy sauce and several grindings of pepper in a bowl. Roll tablespoons of mixture into balls.
• In a skillet over medium-high heat, generously cover bottom of pan with vegetable oil. Working in batches to avoid crowding, place meatballs in pan and cook, turning, until browned all over and cooked inside, about 8 minutes per batch. Arrange on a heated platter, spoon a little sauce over each meatball, and serve with toothpicks. If desired, keep warm in a 200-degree oven until ready to serve. Garnish with sliced scallions, if desired.