Thai Green Curry Lamb Meatballs

Enjoy Asian-spiced lamb meatballs bathed in a fragrant Thai green curry sauce—ready in under an hour and perfect over rice or rice noodles.

After falling in love with a green curry bowl at a Southeast Asian fast-casual spot, I set out to recreate that vibrant combination at home. This version swaps pork or chicken for ground lamb, resulting in meatballs with a rich, slightly gamey note that pairs beautifully with a sweet-spicy Thai green curry sauce. The recipe is straightforward, pantry-friendly, and ideal for weeknight dinners or an impressive weekend meal.

What You’ll Need To Make Asian Lamb Meatballs

• 1 lb ground lamb
• ¼ cup panko breadcrumbs (or gluten-free 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

Combine the ground lamb, panko, crushed garlic, minced red onion, grated ginger, chopped cilantro, sesame oil, brown sugar, Thai chili paste and fish sauce in a large mixing bowl. Mix gently until everything is evenly combined—avoid overworking the meat so the meatballs stay tender.

Form the mixture into 8–10 meatballs about the size of golf balls. Set them aside while you prepare the sauce.

For the curry sauce: in a medium saucepan over medium-high heat, whisk ¼ cup of the coconut milk together with the Thai green curry paste until smooth. Add the remaining coconut milk, chicken broth, grated ginger, crushed garlic, fish sauce and brown sugar. Bring the sauce to a gentle simmer, then reduce heat to low and let it simmer for about 15 minutes so the flavors meld and the mixture slightly thickens.

Finish the sauce by stirring in fresh lime juice, chopped cilantro and basil. Taste and adjust seasoning—add a touch more brown sugar for sweetness, fish sauce for savory depth, or lime for brightness.

Meanwhile, heat a large skillet over medium heat and brown the meatballs on all sides. If the lamb releases a lot of fat, drain off any excess, leaving a little to flavor the pan. Pour the prepared green curry sauce over the browned meatballs, cover, and simmer gently for 10 minutes until the meatballs are cooked through.

Serve the meatballs and green curry sauce over steamed white or brown rice, or spoon over rice noodles for a lighter, slurpable bowl. Garnish with extra cilantro, fresh basil, sliced red chiles, or a squeeze of lime if desired.

Tips, Variations & Notes

• Gluten-free option: Use gluten-free breadcrumbs if needed.
• Lean or fattier lamb: American ground lamb tends to be mild and works well; if using particularly fatty lamb, drain excess fat after browning for a lighter final dish.
• Make ahead: Meatballs can be formed and refrigerated for a day, or frozen for longer storage. Thaw before cooking and finish in the sauce.
• Protein swap: If you prefer, substitute ground chicken, turkey, or pork for the lamb and adjust seasonings to taste.
• Adjusting heat: Increase or reduce Thai chili paste to suit your spice tolerance, or add thinly sliced fresh chiles when serving.

Nutrition & Serving

The nutrition values provided are for the recipe as written and do not include rice or rice noodles served alongside the dish. This dish provides a satisfying amount of protein and rich flavor from coconut milk and fresh herbs—balance it with steamed vegetables or a crisp salad for a complete meal.

Instructions (Step-by-step)

1. In a large bowl, mix ground lamb, panko, garlic, red onion, ginger, cilantro, sesame oil, brown sugar, chili paste and fish sauce.
2. Form into 8–10 golf-ball-sized meatballs and set aside.
3. In a saucepan over medium-high, whisk ¼ cup coconut milk with the green curry paste. Add the remaining coconut milk, chicken broth, ginger, garlic, fish sauce and brown sugar. Bring to a simmer.
4. Reduce heat to low and simmer the sauce for 15 minutes.
5. Stir in lime juice, cilantro and basil.
6. In a separate skillet over medium heat, brown the meatballs on all sides.
7. Drain any excess grease, then pour the curry sauce over the meatballs and simmer for 10 minutes until cooked through.
8. Serve hot over cooked rice or rice noodles.

This Asian Lamb Meatball Green Curry is a flavorful, aromatic dish that brings Thai-inspired flavors to your home kitchen. It’s approachable, adaptable, and excellent for sharing.