Green Curry Lamb Balls Recipe - Allrecipes.com
Green Curry Lamb Balls Recipe
  • READY IN 30 mins

Green Curry Lamb Balls

Recipe by  

"Lamb meatballs in a green curry coconut milk sauce. Serve over rice. Very simple to make."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

  1. In a medium bowl, mix together the ground lamb, bread crumbs and steak seasoning until well blended. Form into meatballs about 1 inch in diameter. Heat a greased skillet over medium-high heat and fry the lamb balls until they are a bit black and crusty, about 5 minutes. Remove balls from pan and set aside.
  2. Toss the curry paste into the hot skillet and fry for about a minutes. Then pour in the entire can of coconut milk and lower the heat. Let the mixture simmer, stirring frequently for 5 to 10 minutes. Serve the meatballs and curry sauce over rice.
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Reviews More Reviews

Most Helpful Positive Review
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!

 
Most Helpful Critical Review
Jul 31, 2003

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.

 
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!

 
Apr 05, 2013

Loved this recipe. I had to double it as I had more ground lamb than called for. Yes, I added fresh minced onion to the lamb balls. I also added fresh mushrooms and frozen peas. let it all simmer on low for more than the time required. Not too hot or spicy. Plain old white rice to serve it with an a green salad for DH and all was well! I will be making this one again. Oh, and the left overs for lucnh were just as good if not better! ***EDITED*** Made this for about the 4th time last night. I allways had a problem with the lamb balls getting too browned by frying them in a skillet. So I tried baking them on a cookie sheet that I sprayed with canola oil. 350 for about 25 minutes. Perfect! Also upped the green curry paste to 3 tblsp. Used a dry steak seasoning, not a wet one and added minced garlic. Other than that I did everything I said I did in my first review. It was so much better and had less fat! DH was floored. As others have said, although this is amazing the 1st night it melds by the 2nd day it is off the chain! It is perfect as a make ahead main dish for company! That is if you are willing to share!

 
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.

 
Mar 06, 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.

 
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.

 
Dec 04, 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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Nutrition

  • Calories
  • 348 kcal
  • 17%
  • Carbohydrates
  • 12.6 g
  • 4%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 31.4 g
  • 48%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 14.5 g
  • 29%
  • Sodium
  • 249 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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