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Coconut Curry Meatballs Recipe

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4.3 from 7 reviews

These Coconut Curry Meatballs feature tender, juicy beef meatballs simmered in a rich and aromatic coconut curry sauce. Infused with fresh ginger, garlic, red curry paste, and a hint of lime, this dish offers a vibrant blend of tropical and Southeast Asian flavors. Perfectly complemented with fresh herbs and toasted coconut, it’s a satisfying meal ready in just 45 minutes.

Ingredients

Meatballs

  • 1 pound 93% lean ground beef
  • 1 teaspoon fresh ginger, minced
  • 2 cloves garlic, minced
  • ½ teaspoon kosher salt

Vegetables & Sauce

  • 1 Tablespoon olive oil
  • 1 green bell pepper, thinly sliced
  • 1 onion, thinly sliced
  • 2 Tablespoons red curry paste
  • 1 Tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 can (13.5 ounces) coconut milk
  • 2 teaspoons fish sauce
  • 1 lime, juiced

Garnish

  • ¼ cup fresh basil, chopped
  • ¼ cup fresh cilantro, chopped
  • 2 Tablespoons toasted coconut

Instructions

  1. Prepare the Meatball Mixture: In a large mixing bowl, combine the ground beef with 1 teaspoon of minced ginger, half of the minced garlic, and ½ teaspoon kosher salt. Mix gently to combine without overworking the meat. Roll the mixture into 1-inch meatballs and set aside.
  2. Brown the Meatballs: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place the meatballs in the skillet and cook for 2-3 minutes per side until they are nicely browned and can easily be flipped without sticking.
  3. Cook Vegetables and Aromatics: Push the browned meatballs toward the edges of the skillet. In the center, add the thinly sliced green bell pepper and onion. Cook for 3-4 minutes until the vegetables soften. Stir in the remaining ginger, garlic, and 2 tablespoons of red curry paste, coating the vegetables and meatballs well.
  4. Simmer in Coconut Curry Sauce: Pour in the coconut milk, fish sauce, and lime juice. Reduce the heat to medium and let everything simmer, stirring occasionally, for about 10 minutes or until the sauce has reduced by one-third and the meatballs are fully cooked through.
  5. Add Fresh Herbs and Serve: Stir in the chopped fresh basil and cilantro just before serving to preserve their bright flavors. Sprinkle the dish with toasted coconut on top for a delightful crunch and extra tropical aroma.

Notes

  • Use 93% lean ground beef for juicy but not greasy meatballs.
  • If you prefer a milder curry, reduce the amount of red curry paste.
  • To toast coconut, place it in a dry skillet over medium heat and stir frequently until golden and fragrant.
  • Serve with steamed jasmine rice or cauliflower rice for a complete meal.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Find it online: https://yumntasty.com/coconut-curry-meatballs-recipe/