Asian Lamb Meatballs in Green Curry Sauce
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This recipe features delicious Asian spiced lamb meatballs covered in a flavorful Thai green curry sauce, all made in under an hour!
Ever since my first dining experience at Shophouse, I’ve been dreaming of the delicious bowl I built there consisting of green curry sauce on pork and chicken meatballs with rice noodles.
If you’re not familiar with Shophouse, it was the Southeast Asian sister restaurant of Chipotle.
Unfortunately they’re no longer in business, so the only way I can get my hands on one of their delicious bowls is if I make it myself!
Thus, I give you the Shophouse inspired, Asian Lamb Meatball Green Curry Rice Noodle Bowl!
I decided to use lamb instead of chicken and pork to shake things up a bit. I love the mild, delicious flavor of American ground lamb, and it complemented the slightly sweet, slightly spicy green curry sauce perfectly!
What You’ll Need To Make Asian Lamb Meatballs
- 1 lb ground lamb
- ¼ cup panko breadcrumbs
- 2 cloves fresh garlic (crushed)
- 2 tbsp red onion (minced)
- 1 tsp fresh ginger (grated)
- 2 tbsp fresh cilantro (finely chopped)
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 1 tsp Thai chili paste
- 1 tsp fish sauce
What You’ll Need for the Green Curry Sauce
- 14 oz can unsweetened coconut milk
- 1 ½ tbsp Thai green curry paste
- 1 cup chicken broth
- 1 tbsp fresh ginger (peeled & grated)
- 2 cloves fresh garlic (crushed)
- 3 tbsp fish sauce
- 2 tbsp brown sugar
- 2 tbsp fresh lime juice
- ¼ cup fresh cilantro (chopped)
- 2 tbsp fresh basil (chopped)
What To Serve With Asian Meatballs in Green Curry Sauce
- white rice
- brown rice
- rice noodles
How to Make Green Curry Meatballs
In a large bowl, combine the ground lamb, breadcrumbs, garlic, onion, ginger, cilantro, sesame oil, brown sugar, chili paste and fish sauce.
Form into 8-10 golf-ball-sized meatballs and set aside.
In a medium saucepan over medium-high heat, whisk ¼ cup of the coconut milk with the curry paste. Stir in the remaining coconut milk, chicken broth, ginger, garlic, fish sauce and brown sugar, and bring to a simmer.
Reduce the heat to low and allow the sauce to simmer for 15 minutes.
Stir in the lime juice, cilantro and basil.
In a separate large skillet over medium heat, add the meatballs and brown on all sides.
Drain any grease, then pour the curry sauce over the meatballs and simmer for 10 minutes.
Serve over cooked rice or rice noodles.
I absolutely love Thai food! It’s complex flavors are delicious and this dish definitely delivers in the flavor department!
This green curry sauce is going on my list of sauce favs, right next to these 3 recipes!
Looking for more easy curry recipes? Check out these delicious Thai and Indian dishes!
- Easy Vegetable Curry Casserole
- The BEST Thai Yellow Curry
- Chicken Curry Meatballs in Vindaloo Sauce
- Indian Butter Cauliflower Curry
- Curry Fried Quinoa
- Indian Curry Chicken Pitas
Asian Lamb Meatballs in Green Curry Sauce
Ingredients
Asian Lamb Meatballs
- 1 lb ground lamb
- ¼ cup panko breadcrumbs
- 2 cloves fresh garlic, crushed
- 2 tbsp red onion, minced
- 1 tsp fresh ginger, grated
- 2 tbsp fresh cilantro, finely chopped
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 1 tsp Thai chili paste
- 1 tsp fish sauce
Green Curry Sauce
- 14 oz unsweetened coconut milk
- 1 ½ tbsp Thai green curry paste
- 1 cup chicken broth
- 1 tbsp fresh ginger, peeled & grated
- 2 cloves fresh garlic, crushed
- 3 tbsp fish sauce
- 2 tbsp brown sugar
- 2 tbsp fresh lime juice
- ¼ cup fresh cilantro, chopped
- 2 tbsp fresh basil, chopped
Serve With
- cooked rice or rice noodles
Instructions
- In a large bowl, combine the ground lamb, breadcrumbs, garlic, onion, ginger, cilantro, sesame oil, brown sugar, chili paste and fish sauce.
- Form into 8-10 golf-ball-sized meatballs and set aside.
- In a medium saucepan over medium-high heat, whisk ¼ cup of the coconut milk with the curry paste. Stir in the remaining coconut milk, chicken broth, ginger, garlic, fish sauce and brown sugar, and bring to a simmer.
- Reduce the heat to low and allow the sauce to simmer for 15 minutes.
- Stir in the lime juice, cilantro and basil.
- In a separate large skillet over medium heat, add the meatballs and brown on all sides.
- Drain any grease, then pour the curry sauce over the meatballs and simmer for 10 minutes.
- Serve over cooked rice or rice noodles.
Notes
Nutrition Facts
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7 Comments on “Asian Lamb Meatballs in Green Curry Sauce”
This recipe is absolutely delicious!!!!
The only thing I left out was Basil as I didn’t have any. Really really flavoursome, will definitely be cooking this again and again!!
This was AMAZING! The only thing I did differently was add some lime zest to the meat mixture and omitted the sesame oil. Great idea for a yummy meal!
Wonderful to hear Corey, I’m so glad you enjoyed it!
I know this is an old recipe but I had to comment and say how delicious this recipe was. I used ground chicken just because I had it and added some heat to the sauce but the seasonings were on point. This is a 10/10 make again!
Thanks so much for your comment Katie! Even the old recipes enjoy getting some new love 😉 I’m so glad you enjoyed it!
Made this recipe tonight. So delicious. I hate that meatballs take so long to make. Next time I’ll make an extra batch and freeze them!
So glad you enjoyed the recipe Erica! Making extras to freeze sounds like a great idea 🙂