Thai Coconut Meatballs

Food that is fun and bite-sized is much more exciting to my kids than a big slab of meat. I’m not ashamed to say that I completely take advantage of this knowledge by making lots of “mini” dishes like mini-meatloaves, chicken bites, steak bites, and of course, meatballs. You’d be surprised what you can pack into a meatball without your kids knowing about it (liver and veggies are my favorite sneaky ingredients). But let’s just keep that between us, okay? I left this meatball recipe pretty simple, though. I guess I wasn’t feeling particularly sneaky that day. Still, they are delicious, and my kids can’t get enough of the unique flavors. I hope your family loves them too!


1 pound ground pork
1 pound ground turkey or beef
5 green onions, chopped
2 cloves garlic, minced
1 TBSP sesame oil
2 tsp fish sauce
1 TBSP coconut vinegar or apple cider vinegar
2 TBSP coconut oil

1 cup coconut milk
2/3 cup chicken broth
½-1 tsp red curry paste
1 TBSP pure maple syrup
1 TBSP lime juice
1 TBSP arrowroot starch
3 TBSP cold water
Makes 36 meatballs

In a large bowl, combine the pork, turkey or beef, green onions, garlic, sesame oil, fish sauce, and vinegar. Mix well with your hands, and form into 36 1½-inch meatballs.
In a large skillet, heat the coconut oil over medium heat.
Add the meatballs to the skillet, and cook, turning occasionally, to brown them on all sides.
Place the browned meatballs in a slow cooker. In a small bowl, combine the coconut milk, chicken broth, curry paste, and maple syrup. Pour over the meatballs.
Cook the meatballs on low for 5-6 hours or on high for 4-5 hours.
Add the lime juice, and stir gently.
In a small bowl, stir together the arrowroot starch and cold water. Add the mixture to the slow cooker, and stir gently.
Cook, uncovered, on high for 15 minutes, and serve.