Thai Lamb Meatballs with Coconut Red Curry

Health Highlights

Ingredients

681 gm	Lamb, ground (for meatballs)
4 tbsp	Red curry paste (for meatballs)
2 tbsp	Bread crumbs, plain (for meatballs)
1 1/2 tbsp	Cilantro (coriander) (finely chopped, for meatballs)
1 cup chopped	Yellow onion (finely diced, for meatballs)
1 tbsp	Fish sauce (for meatballs)
1 tbsp	Sesame oil (for sauce)
3 tbsp	Red curry paste (for sauce)
1 can (13.5oz)	Coconut milk, reduced fat (for sauce)
1 tbsp	Fish sauce (for sauce)
1 tbsp unpacked	Brown sugar (for sauce)
1/2 tbsp	Lime juice (fresh) (for sauce)

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
In a large bowl, combine the meatball ingredients using your hands. Roll into small golfball-sized meatballs and arrange on the parchment-lined baking sheet, spacing evenly. (Note: the meat can be prepped and refrigerated a day ahead of cooking).
Bake the meatballs for 10 minutes, flip and continue baking for another 10 minutes. Set aside.
Meanwhile, in a large skillet, heat the sesame oil over medium heat. Add the red curry paste and saute until fragrant, about 3 minutes.
Add the remaining sauce ingredients and simmer through for 10 minutes, until the sauce begins to thicken. Add the meatballs and serve hot over vermicelli noodles or rice, or sandwiched between baguette-style bread. Garnish with fresh cilantro and julienned mango, if desired.

Calories 559

Calories from fat 365

Calories from saturated fat 194

Total Fat 41 g

Saturated Fat 21.6 g

Trans Fat 2.5 g

Polyunsaturated Fat 3.2 g

Monounsaturated Fat 13.5 g

Cholesterol 111 mg

Sodium 1567 mg

Potassium 737 mg

Total Carbohydrate 17.7 g

Dietary Fiber 2.2 g

Sugars 8.7 g

Protein 32 g

Meat	1.9
Vegetables	0.5