Creamy and spicy, these meatballs are so out of the usual and yet so comforting! The roasted eggplant acts just like rice would by absorbing those great flavors!

We Provide
  • 1 Lbs Ground Meatloaf Mix
  • 2 Tablespoons Fish Sauce
  • 1 Tablespoon Brown Sugar
  • 2 Cloves Garlic
  • 1 Lime
  • 1 Tablespoon Red Curry
  • 9 Tablespoons Coconut Milk
  • ½ Oz. Cilantro
  • 1 Eggplant
You Provide
  • Salt and Pepper
  • Olive Oil
  • Sauté Pan with lid
  • Rimmed sheet pan
  • Cutting Board
  • Chefs Knife
  • Large Mixing Bowl
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Step 1


Preheat broiler to high. While that heats up, slice the eggplant into ½ inch rounds. Place eggplant slices onto the rimmed baking sheet and drizzle with olive oil and season with salt and pepper. Place under the hot broiler for 10 minutes.

Step 2


While the eggplant cooks, prep your meatballs. Zest the lime, and finely chop the garlic. Place ground turkey in large mixing bowl. Add in the lime zest, chopped garlic, 1 tablespoon fish sauce, salt and pepper. Use your hands to mix all the ingredients together. Roll into golf ball sized balls and set aside.

Step 3


Once the eggplant has broiled for 10 minutes, flip and cook another 5 minutes.

Step 4


Preheat sauté pan over medium heat and add in the curry paste. Use a wooden spoon/spatula to spread it out and let it fry up. Once fragrant, add in the remaining fish sauce, sugar, and juice of half the lime. Stir until the curry has dissolved.

Step 5


Add the meatballs into the curry sauce and cover. Cook for 6 minutes, remove the lid, flip each meatball and cook another 6 minutes. While the meatballs finish, rough chop the cilantro and set aside.

Step 6


To plate, create a bed with half of the eggplant slices. Top with half the meatballs and a few big spoonful’s of curry sauce. To finish, top with a big pinch of fresh cilantro.



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