Pintester Challenge: Meat. Balls.

So, it wouldn't be a Pintester Challenge without inappropriate references and childish sniggering over innocuous words (like, "duty" gets me every time).  So today I made meatballs.  Let the sniggering begin.

I have to admit that I'm pushing up against the Sunday, Sept. 22 deadline, so I can't be very witty or snarky. I just need to get this shit done, so here's what happened:

I found this pin for Thai Green Curry Meatballs on Mel's Kitchen Cafe:

I mean, who doesn't like a good meatball (snigger)?  And I like curry, especially green curry, so I thought I'd give it a try.  Here's the deal. They were delicious!  Sorry, no fails, no ball-rolling nightmares (har har).  Just full on goodness. :-)  I did change up the recipe a little by decreasing the oats (hate too much filler) adding finely minced carrots (I try to get veggies into my kids any way I can) and baking the balls (ha!), 'cause mama ain't got time for sauteing in batches. But other than that, made it just like the pin. ;-) True confession, though. One of my kids didn't like the sauce, but liked the meatballs.  I still count it as a win.

Here's my version:

Thai Green Curry Meatballs (adapted from Mel's Kitchen Cafe)

YIELD: SERVES 6 

INGREDIENTS

Meatballs:
• 3 large eggs
• 1 cup rolled oats
• 1/4 cup milk
• 2 pounds lean ground beef or turkey
• 1/2 cup finely minced carrots
• 1 tablespoon minced fresh ginger
• 1 tablespoon Thai green curry paste
• 2 tablespoons fish sauce
• 1 teaspoon sugar
• 1/2 cup chopped cilantro
• 1 1/2 teaspoons salt
• 2 cloves garlic, finely minced
• 3 green onions, white and green parts finely chopped
Sauce:
• 2 cans (13.5-ounce each) unsweetened coconut milk
• 2 tablespoons green curry paste
• 1/2 tsp. sugar
• 2 tsp cornstarch stirred into 1 tsp cold water to make a slurry
• 1/4 cup lime juice (from about 2-3 limes)
• Hot cooked rice for serving

DIRECTIONS

1. In a large bowl, combine the eggs, oats and milk. Let the mixture stand and soak for 5-10 minutes. Add ground beef or turkey, carrots, ginger, curry paste, fish sauce, sugar, cilantro, salt, garlic and green onions. Mix to combine and distribute all the ingredients through the meat. The best way to do this is to use your hands. Really.  Just get in there and squish everything around.
2. Heat oven to 375 degrees. Line a large baking sheet with parchment paper.  Roll meat mixture into balls (about golf-ball size - I like big meatballs) and place onto lined baking sheet.  Once all the balls have been rolled and placed on the sheet, bake in the oven for about 20 minutes.
3. While the meatballs bake, heat a large skillet to medium heat and stir in the coconut milk, green curry paste and sugar. Bring to a simmer, then add the cornstarch mixture and stir to combine.  Cook on low heat until thickened.  
4. When the meatballs are done baking, pull them out of the oven and place the meatballs in the skillet with the sauce. Go ahead and pile them all in, trying for a single layer. Simmer the meatballs and sauce for 8-10 minutes until the meatballs are cooked through, flipping the meatballs once or twice.
5. Stir in the lime juice. Add salt and pepper to taste. Serve over hot, cooked rice.

See? These directions just write their own jokes, really.  Giggle away, friends!

Does this qualify for the Pintester Movement? I'm pretty sure Sonja, the original Pintester, didn't make this, but I don't have time to search through her pins and find it (or another pin she DID do), so I'm submitting this anyway. It IS something that I pinned, but I'm not sure that counts. Personally, I consider this a public service, because it's one less dinner you have to think about.  You're welcome. Seriously, though, you have to make these Thai balls (snort)!