Curry Meatballs

5 from 2 votes

These Thai-inspired creamy coconut curry meatballs are a flavorful and easy weeknight dinner. You'll make tender meatballs and cook them to golden brown before mixing them in a creamy, coconut curry sauce.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Asian-Inspired

Servings:

Calories: 348kcal

Author: Olivia & Annie

Ingredients

For the meatballs:

1 lb lean ground meat of choice (turkey, chicken, or beef)
1 egg
½ cup panko breadcrumbs (or gluten-free panko for a GF option)
1 teaspoon minced garlic
½ teaspoon kosher salt
2 teaspoons olive oil

For the curry sauce:

1 teaspoon olive oil
1 red bell pepper, sliced (feel free to add 1-2 cups of additional veggies such as onion, carrot, asparagus, or green beans)
1, 14.5 oz can of regular/full fat coconut milk
1 tablespoon red curry paste
2 teaspoons pure maple syrup
2 teaspoons soy sauce (or tamari for GF)
1-2 teaspoons sriracha
2 teaspoons minced garlic
2 teaspoons minced ginger
Juice from 1 lime
¼ teaspoon kosher salt + more to taste

For serving:

Jasmine rice
Optional toppings: Chopped cilantro and green onion

Instructions

In a large mixing bowl, combine the ground meat, egg, breadcrumbs, minced garlic, and salt. Mix until well combined.
Using a spoon or a cookie scoop, form 18–20 “meatballs” (about 1 ounce each) and place them on the baking sheet. We prefer to shape the meatballs slightly flattened so they cook through faster.
Place a large skillet on the stove over medium heat. Once it’s hot, add the olive oil. Next, add the meatballs in a single layer, preventing them from touching. You may need to cook them in two batches depending on the size of your skillet. Let the meatballs cook for 4-5 minutes each side, or until they reach 165 degrees and are cooked through completely. Once they are cooked, set them aside on a plate.
To the same skillet, add the remaining oil, bell pepper, coconut milk, red curry paste, maple syrup, soy sauce, sriracha, garlic, ginger, lime, and salt. Stir occasionally until the sauce begins to boil.
Add the meatballs to the curry sauce, reduce the heat to low, and let them simmer for 10 minutes, stirring occasionally until the sauce has reduced.
Garnish with fresh cilantro, green onions, and serve with jasmine rice, if desired.

Notes

A note on the red curry paste: if you are sensitive to spice, the Thai Kitchen brand is a milder option.
This recipe is dairy-free. For a gluten-free option, use gluten-free panko crumbs or you can try the same amount of almond flour; use tamari instead of soy sauce.

Nutrition