ginger-scallion-meatballs-with-green-curry-sauce
[‘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)’]
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.
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.
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.
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.
DO AHEAD: Meatballs can be formed 1 day ahead. Arrange on baking sheet; cover and chill.
