Active Time

　　45 minutes

　　Total Time

　　45 minutes

　　Bright in color and flavor, the silky sauce for these meatballs is made from a purée of coconut cream, Thai green curry paste, and spinach. Form the (gluten-free!) meatballs in advance and dinner can be on the table in less than 20 minutes.

　　

Ingredients

4 servings

　　2 Tbsp. vegetable oil, divided

　　1 lb. ground pork

　　6 scallions, finely chopped

　　1 large egg

　　2 tsp. finely grated peeled ginger (from about 1" piece)

　　2 tsp. kosher salt, divided

　　1 (5.4-oz.) can coconut cream

　　¼ cup store-bought or homemade Thai green curry paste

　　1 (5 oz.) container baby spinach

　　2 Tbsp. fresh lime juice

　　Cooked noodles or rice, unsweetened shredded coconut, and lime wedges (for serving)

　　

Step 1

Place a rack in top third of oven; preheat to 450°F. Grease a rimmed baking sheet with 1 Tbsp. oil. Vigorously mix pork, scallions, egg, ginger, 1 tsp. salt, and remaining 1 Tbsp. oil in a large bowl with a wooden spoon until mixture is shaggy and lightens slightly in color, about 1 minute.

　　

Step 2

Working one at a time, scoop out heaping 1-tablespoonful portions and roll into balls; arrange on prepared baking sheet. Bake meatballs until cooked through and browned on top, 8–10 minutes.

　　

Step 3

Meanwhile, heat coconut cream and curry paste in a large skillet over medium-high, stirring occasionally, until bubbling, about 2 minutes. Reduce heat to low and stir in spinach and remaining 1 tsp. salt. Cook, stirring often, until spinach is wilted, about 3 minutes. Transfer to a blender and purée until smooth. Add lime juice and blend to combine.

　　

Step 4

Divide noodles or rice among plates and arrange meatballs on top. Pour sauce over and top with coconut. Serve with lime wedges for squeezing over.

　　

Step 5

DO AHEAD: Meatballs can be formed 1 day ahead. Arrange on baking sheet; cover and chill.