1 large egg
½ cup (125 mL) rolled oats
1 lb (500 g) lean ground beef
1 tbsp (15 mL) Thai Kitchen Green Curry Paste
2 tbsp (30 mL) Thai Kitchen Premium Fish Sauce
½ tsp (2 mL) Club House Sea Salt Grinder
2 cloves garlic, finely minced
1 bottle (200 mL) Thai Kitchen Pineapple & Chili Dipping Sauce
Sliced green onion and sesame seeds to garnish
In a large bowl, combine the egg, oats, beef, curry paste, fish sauce, salt and garlic.
Set the mixture aside for 5-10 minutes and preheat your oven to 325ºF (160ºC).
Form the mixture into tablespoon sized meatballs and place on a cooling rack sitting on a foil-lined baking sheet.
Bake the meatballs for about 24 minutes, or until just done (internal temperature of 160°F (71°C).
Pour Pineapple and Chili Dipping Sauce into a large skillet over medium heat.
Place the meatballs in a single layer in the skillet with the sauce and toss to coat each meatball.
Transfer to a serving platter and garnish with green onion and sesame seeds.
Serve while still warm.