Name: Ginger-Scallion Meatballs With Green Curry Sauce
Cook time: 45 minutes
Total time: 45 minutes
Yield: 4 servings
Ingredients: 2 Tbsp. vegetable oil, divided; 1 lb. ground pork; 6 scallions, finely chopped; 1 large egg; 2 tsp. finely grated peeled ginger (from about 1" piece); 2 tsp. kosher salt, divided; 1 (5.4-oz.) can coconut cream; ¼ cup store-bought or homemade Thai green curry paste; 1 (5 oz.) container baby spinach; 2 Tbsp. fresh lime juice; Cooked noodles or rice, unsweetened shredded coconut, and lime wedges (for serving)

Photo of green curry sauce and meatballs on udon noodles.

Photo by Joseph De Leo, Food Styling by Anna Stockwell

Bright in color and flavor, the silky sauce for these meatballs is made from a purée of coconut cream, Thai green curry paste, and spinach. Form the (gluten-free!) meatballs in advance and dinner can be on the table in less than 20 minutes.

Recipe notes

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