Coconut Curry Meatballs Recipe

Introduction

Coconut Curry Meatballs are a flavorful and comforting dish that combines tender meatballs with a rich, creamy curry sauce. This recipe blends warm spices, fresh herbs, and coconut milk to create a satisfying meal perfect for any night of the week.

Ingredients

• 1 pound ground chicken or turkey
• 1/2 cup breadcrumbs (preferably panko)
• 1/4 cup fresh cilantro, chopped
• 1 large egg
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional for spice)
• 1 tablespoon coconut oil (or vegetable oil)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons red curry paste
• 1 can (14 oz) coconut milk
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon lime juice
• 1 tablespoon brown sugar (or honey)
• 1 cup vegetable broth
• Fresh cilantro and lime wedges for garnish

Instructions

1. Step 1: In a large bowl, combine the ground chicken or turkey, breadcrumbs, chopped cilantro, egg, minced garlic, grated ginger, curry powder, cumin, salt, black pepper, and cayenne pepper if using. Mix gently until well combined, being careful not to overmix. Form the mixture into small meatballs about 1 to 1.5 inches in diameter and place them on a baking sheet.
2. Step 2: Preheat your oven to 400°F (200°C). Bake the meatballs for 15-20 minutes until cooked through and browned. Alternatively, pan-fry the meatballs over medium heat in a bit of oil until nicely crusted and cooked through.
3. Step 3: While the meatballs cook, heat coconut oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
4. Step 4: Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
5. Step 5: Add the red curry paste and cook for another minute, stirring constantly to release its flavors.
6. Step 6: Pour in the coconut milk, vegetable broth, soy sauce, lime juice, and brown sugar. Stir well to combine, then bring the sauce to a gentle simmer. Let it simmer for 5-7 minutes to meld the flavors.
7. Step 7: Gently add the cooked meatballs into the curry sauce. Allow them to simmer together for another 5-10 minutes so the meatballs absorb the sauce and heat through.
8. Step 8: Garnish with fresh cilantro and serve with lime wedges. This dish pairs wonderfully with jasmine rice, noodles, or steamed vegetables for a complete meal.

Tips & Variations

• For extra crispiness, pan-fry the meatballs before adding them to the sauce.
• Swap ground chicken or turkey for beef or pork if preferred.
• Add chopped fresh chilies if you like more heat in the curry.
• Use gluten-free breadcrumbs and tamari to make this recipe gluten-free.
• Serve leftovers over rice or in a wrap for a quick meal.

Storage

Store leftover meatballs and curry sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through, adding a splash of water or broth if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs a day in advance and keep them refrigerated until ready to bake or fry. The sauce can also be made ahead and reheated with the meatballs.

Can I freeze coconut curry meatballs?

Absolutely. Freeze the cooked meatballs and sauce separately in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating gently.

Coconut Curry Meatballs Recipe

Print Recipe

★★★★★

5 from 298 reviews

These Coconut Curry Meatballs combine tender ground chicken or turkey meatballs with a rich and flavorful coconut curry sauce. Baked to perfection and simmered in a fragrant blend of red curry paste, coconut milk, and aromatic spices, this dish offers a comforting fusion of savory and spicy flavors, garnished with fresh cilantro and lime wedges for a bright finish. Perfect served over jasmine rice or noodles for a satisfying meal.

• Author: Nethan
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Asian, Thai-inspired

Ingredients

Scale 1x2x3x

For the Meatballs:

• 1 pound ground chicken or turkey
• 1/2 cup breadcrumbs (preferably panko)
• 1/4 cup fresh cilantro, chopped
• 1 large egg
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional for spice)

For the Coconut Curry Sauce:

• 1 tablespoon coconut oil (or vegetable oil)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons red curry paste
• 1 can (14 oz) coconut milk
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon lime juice
• 1 tablespoon brown sugar (or honey)
• 1 cup vegetable broth
• Fresh cilantro and lime wedges for garnish

Instructions

1. Make the Meatballs: In a large bowl, combine the ground chicken or turkey, breadcrumbs, chopped cilantro, egg, minced garlic, grated ginger, curry powder, cumin, salt, black pepper, and optional cayenne pepper. Mix until well combined but avoid overmixing, then form the mixture into small meatballs about 1 to 1.5 inches in diameter. Place the meatballs on a baking sheet.
2. Cook the Meatballs: Preheat your oven to 400°F (200°C). Bake the meatballs for 15-20 minutes until cooked through and nicely browned. Alternatively, pan-fry the meatballs in a skillet over medium heat with a little oil to achieve a crispy crust.
3. Prepare the Coconut Curry Sauce: Heat the coconut oil in a large skillet or saucepan over medium heat. Add the finely chopped onion and sauté until translucent and soft, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add Curry Paste and Liquids: Stir in the red curry paste and cook for 1 minute, stirring constantly. Pour in the coconut milk, vegetable broth, soy sauce, lime juice, and brown sugar. Mix well and bring the sauce to a gentle simmer. Let it cook for 5-7 minutes to meld the flavors.
5. Combine Meatballs and Sauce: Gently add the baked or fried meatballs into the curry sauce. Allow them to simmer in the sauce for 5-10 minutes to absorb the flavors and heat through completely.
6. Serve: Garnish the dish with fresh cilantro and lime wedges. Serve the meatballs and sauce over jasmine rice, noodles, or alongside steamed vegetables for a delicious and complete meal.

Notes

• You can swap ground chicken for turkey or any preferred ground meat.
• For a gluten-free option, use gluten-free breadcrumbs and tamari instead of soy sauce.
• Adjust cayenne pepper to control the spice level.
• Baking the meatballs reduces oil use and makes the dish lighter; pan-frying adds a nice crust.
• Serve with rice, noodles, or steamed veggies to balance the meal.
• Leftovers store well in the refrigerator for up to 3 days.

Keywords: coconut curry, meatballs, chicken meatballs, curry sauce, Thai recipe, easy dinner, weeknight meal, coconut milk, red curry paste