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!
MEATBALL INGREDIENTS
1 pound (454 g) ground pork
1 pound (454 g) ground turkey or beef
5 green onions, chopped
2 cloves garlic, minced
1 TBSP (15 ml) sesame oil
2 tsp fish sauce
1 TBSP (15 ml) coconut vinegar or apple cider vinegar
2 TBSP (30 ml) coconut oil
SAUCE INGREDIENTS
1 cup (240 ml) coconut milk
2/3 cup (720 ml) chicken broth
½-1 tsp red curry paste
1 TBSP (15 ml) pure maple syrup
1 TBSP (15 ml) lime juice
1 TBSP (15 ml) arrowroot starch
3 TBSP (45 ml) 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.
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Thai coconut meatballs are tender, fragrant, and swimming in the kind of sauce you'll want to drink. Pork and turkey meatballs brown first, then braise slowly in a coconut milk and curry sauce with maple and lime, finished glossy with an arrowroot slurry.
Pro Tips
- Mix the pork and turkey (or beef) with your hands and form 36 uniform 1½-inch meatballs — uniform size means they all finish at the same moment.
- Browning the meatballs before the slow cooker is essential: it builds a savoury crust and keeps them firm instead of pale and spongy.
- The coconut milk and curry paste sauce is the star — pour it over the browned meatballs and let the long, slow braise infuse every one.
- Stir the arrowroot and cold water slurry in at the end and cook uncovered on high for 15 minutes; that's how the sauce turns glossy and clings instead of running.
- Add the lime juice only at the very end so its fresh, sharp brightness doesn't cook away.
Frequently Asked Questions
Can I use all pork or all turkey?
Either works, though the pork-and-turkey mix gives the best balance of flavour and lightness. All pork will be richer; all turkey a little leaner.
Are Thai coconut meatballs paleo?
Yes: pork and turkey, coconut milk, curry paste, maple syrup, lime, and an arrowroot thickener. No breadcrumbs, soy, or dairy in the meatballs or sauce.
Can I make these ahead and freeze them?
Definitely — freeze the browned raw meatballs on a sheet pan, then bag them. The sauce also freezes well separately in jars for quick assembly.
What should I serve them with?
Cauliflower rice or zucchini noodles catch the coconut sauce beautifully, with a squeeze of lime and fresh herbs over the top.
Recipe Card
Ingredients
Method
- 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.
