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Lemongrass Meatballs in Green Curry Sauce

Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

I've always loved the flavour of lemongrass. I often buy it when I see fresh lemongrass and then I remove the outer layers of the stalk and the woody end and cut into chunks and pop them in my freezer to use for later. I was craving some South East Asian flavours and created these meatballs out of that craving. I used a high quality Thai prepared green curry paste. These meatballs are baked, not fried and then finished cooking in the curry sauce. So they are really quite a low fuss meatball recipe. You will need some kind of food processor, even just a mini one to create a paste of the lemongrass, ginger root, chillies and garlic. Since the vegetables that go with the cooked noodles are raw and can be whatever fresh veg you have on hand, such as garden radishes or spinach, it's a very simple meal to prepare. You're going to love the fresh brightness that shines through in these meatballs. To make this Paleo, substitute spiralized vegetable noodles such as sweet potato, carrot or zucchini noodles for the ramen.

 1 lb Grass Fed Ground Beef, or Ground Turkey/Chicken
 1 Stalk Lemongrass, outer layer and ends removed
 2 Inch(5 cm)piece of Fresh Ginger root, cut in 2
 2 Cloves Garlic
 2 tsp Fish Sauce(or substitute Coconut Aminos)
 2 Thai Chillies or Chili paste
 1 Small Shallot, halved
 1 tbsp Coconut Sugar
 1 Egg
 3 Green Onions, cut in 3
 1 Bunch Cilantro
Green Curry Sauce
 1 Can (400ml)Coconut Milk
 1 tbsp Green Curry Paste
 1 tbsp Fish Sauce
 1 ½ tbsp Coconut Sugar
 8 Cakes of Gluten Free Ramen Noodles
 1 cup Grated Carrots
 2 cups Finely Shredded Greens of your choice such as Spinach or Swiss chard
 6 Radishes, very thinly sliced

Place all of the ingredients except the beef and the eggs in a food processor and pulse until you have a very finely minced mixture.


Add the meat and the eggs and pulse until ingredients are evenly mixed. Pulse just enough to mix not too much or you will have a paste. Meatballs will be very sticky and moist.


Preheat your oven to 375 F. Line a baking sheet with parchment paper and shape your meatballs. Place meatballs on your baking sheet and bake in oven for about 12 minutes, flipping half way through cooking and bake for another 10 minutes or so.


Add 1 can of coconut milk to a shallow saucepan, bring to a gentle boil and whisk in curry paste, coconut sugar and fish sauce. Turn down heat and simmer on medium low for about 5 minutes, then add the baked meatballs and simmer for another 10 minutes or so. Be careful when you stir so as not to break the meatballs apart.


Cook up your ramen noodles. The brand I mention in the recipe only takes 4 minutes to cook. Drain noodles. I usually use 2 cakes of noodles per person. Toss noodles with fresh a handful of the fresh vegetables and then top with the meatballs and some of the green curry sauce.

Nutrition Facts

Serving Size 1 bowl

Servings 4