Reviewed: Jul. 22, 2009

Extremely tasty dish! Like other reviewers, I added a little chopped onion to the meatballs. Besides that, I stayed with the recipe. I wholeheartedly recommend this as an easy quick meal!

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INDYJANE

Cooking Level: Expert

Home Town: Glendora, California, USA

Living In: Valley Village, California, USA

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Reviewed: Mar. 23, 2009

I used ground turkey in place of lamb, oatmeal in place of bread crumbs, added 2 eggs to the meatball mixture and baked the meatballs instead of frying them. I then sauteed red curry paste in a little olive oil, added a can of lite coconut milk and about 1-1/2 cups of chicken broth. After simmering the sauce I added sliced red peppers and broccoli which I had steamed, bamboo shoots and the meatballs. It was soooo good! I can't wait to try it again exactly as written.

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WANIETA

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Reviewed: Sep. 12, 2008

Excellent. I added mushrooms, onions and green beans while cooking the meatballs. I also halved the coconut cream (and used light) but used the full amount of curry paste! Everything was moist wit sauce but not dripping which was pleasant. I served it over brown rice.

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challahback

Cooking Level: Intermediate

Living In: Adelaide, South Australia, Australia

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Reviewed: Jun. 30, 2008

We really really liked this but it needed a little bit of tweakage. First of all, I added a couple of minced cloves of garlic, plus half an onion very finely diced to the meat mixture. I also softened a diced jalapeno in the skillet while browning the meat balls. I strongly suggest making this the day before you plan on eating it - the flavors meld so nicely. Also, if you're not used to cooking with green curry paste, add it a little bit at a time until it's how you like it. It has a very distinctive taste. Thanks, Jon!

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Caroline C

Cooking Level: Expert

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Reviewed: Mar. 6, 2007

Delicious. Simmering the lamb balls with the curry ensures that the lamb balls are cooked through and juicy. Absolutely delectable recipe. Will cook again, and again.

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Alex_SPR

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: San Jose, California, USA

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Reviewed: Jan. 16, 2007

Loved it. This was so easy and tasted like it took a lot of work! Letting the meatballs simmer in the sauce for a good 10 minutes or so ensures the meatballs are cooked through, and helps them absorb some of the curry flavor, although I would recommend making this a day ahead to allow the flavor to really deepen. I added sliced onions and frozen peas to the sauce and served it over brown rice. I went a bit lighter on the curry sauce since I've found it too hot in the past (and I like hot food), but I think I will use the amount called for next time. My husband liked the milder curry flavor though - I guess it depends on your tolerance for hot foods and also the strength of the curry paste used - some of them can be really hot.

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IrishMammy

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Reviewed: Dec. 4, 2006

My wife loves lamb, and we both love green curry, so this seemed like a natural meal to try. I did have a slight problem with the outside of the meatballs cooking faster than the inside. This may have been because I had the pan too hot. A little under two minutes in the microwave cooked the meatballs through. I served them mixed with steamed broccoli and over rice, and it was delicious. My wife wanted to know when I was going to make it again.

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scanime

Cooking Level: Expert

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Reviewed: Aug. 29, 2006

Easy and excellent dish. Watch out though! If you have never used Thai green chili paste in a dish before, add slightly less. It is really hot, and that's coming from someone who loves intense heat in foods. Thanks for the quick dinner idea. A++

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NonResidentNevadan

Cooking Level: Beginning

Home Town: Minden, Nevada, USA

Living In: Upland, California, USA

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Reviewed: Nov. 22, 2004

ThIS WAS A SUPER FAST, SUPER EASY AND VERY FILLING, SATISFYING DINNER!

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JULIEPD123

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Reviewed: May 28, 2004

This was really good. I browned the meat and drained off all the fat before forming the balls so that they weren't greasy as another reviewer suggested. I added some veggies too for a complete meal.

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ALITSTER

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Reviewed: Mar. 19, 2004

We really liked this... but I did have to make a couple of additions... just 'cause I can't seem to leave a recipe alone! I added a little yogurt to take some of the bite away as my green curry paste is REALLY hot and hubby had to work the next day! Also added a squeeze of lime juice and topped with chopped cilantro! I'm sure it would have been good even if I hadn't messed with it! We had it over jasmine rice... and loved it!! Thanks!

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sourdough girl

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Marysville, Washington, USA

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Reviewed: Nov. 3, 2003

WOW...this dish certainly was very tasty and quick to make as described, and of course filling. Plain white boiled rice is just right with the sauce. A definite hit with my family and will make again and again.

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YOOKAYSONIA

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Reviewed: Nov. 19, 2001

The curry sauce was good (and EASY!) but the meatballs were too rich/greasy and too heavy for the sauce. I preferred it with chicken, potatoes, and onions for a lighter meal.

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