Description
This Coconut Curry Meatballs recipe features tender ground beef meatballs simmered in a rich and flavorful coconut curry sauce infused with fresh ginger, garlic, red curry paste, and fresh herbs. The dish brings a perfect balance of spice and creaminess, complemented by toasted coconut for added texture and aroma. Ideal for a comforting weeknight dinner, it is easy to prepare on the stovetop.
Ingredients
Scale
Meatballs
- 1 pound ground beef
- 1 teaspoon fresh ginger, grated or minced
- 2 cloves garlic, minced
- ½ teaspoon kosher salt
Curry Sauce
- 1 tablespoon olive oil
- 1 green bell pepper, thinly sliced
- 1 onion, thinly sliced
- 2 tablespoons red curry paste
- 1 tablespoon fresh ginger, grated or minced
- 2 cloves garlic, minced
- 1 lime, juiced
- 2 teaspoons fish sauce
- 1 can (13.5 ounces) coconut milk
- ¼ cup fresh basil, chopped
- ¼ cup fresh cilantro, chopped
- 2 tablespoons toasted coconut
Instructions
- Prepare the meatballs: In a mixing bowl, combine the ground beef with 1 teaspoon of fresh ginger, 2 cloves of minced garlic, and ½ teaspoon kosher salt. Mix gently until well incorporated, being careful not to overwork the meat. Form the mixture into small, evenly sized meatballs, about 1 to 1.5 inches in diameter.
- Cook the meatballs: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in a single layer, making sure not to overcrowd the pan. Cook the meatballs for about 4-5 minutes on each side until browned and cooked through. Remove the meatballs from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the thinly sliced green bell pepper and onion. Sauté for about 3-4 minutes until softened and fragrant. Add the remaining 1 tablespoon fresh ginger and 2 cloves minced garlic and cook for another minute until aromatic.
- Add curry paste and liquids: Stir in the 2 tablespoons of red curry paste and cook for 1 minute to release the flavors. Pour in the coconut milk, lime juice, and fish sauce; stir to combine and bring the sauce to a gentle simmer.
- Simmer meatballs in curry sauce: Return the cooked meatballs to the skillet, nestling them into the curry sauce. Simmer gently for 8-10 minutes, allowing the flavors to meld and the meatballs to absorb the curry flavors.
- Finish with fresh herbs and toasted coconut: Stir in the chopped fresh basil and cilantro just before serving. Sprinkle the toasted coconut over the dish for added texture and a subtle nutty flavor.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner variation.
- If you prefer a spicier curry, add more red curry paste or a pinch of red chili flakes.
- Serve this dish over steamed jasmine rice or rice noodles for a complete meal.
- To toast coconut at home, spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
Keywords: coconut curry, meatballs, Thai curry, ground beef, easy dinner, stovetop curry