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Coconut Curry Meatballs – Creamy & Spiced to Perfection! Recipe

Coconut Curry Meatballs – Creamy & Spiced to Perfection! Recipe
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★★★★★

5 from 16 reviews

These Coconut Curry Meatballs are a delightful fusion of creamy, spiced coconut curry sauce and tender meatballs, creating a dish bursting with flavor. Perfect for a cozy dinner or special gathering, these meatballs are sure to impress!

Ingredients

Scale

For the Meatballs:

  • 1 lb (450g) ground chicken or turkey
  • 1/2 cup breadcrumbs (preferably panko)
  • 1/4 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp chili powder (adjust for spice preference)
  • Salt and pepper to taste
  • 2 tbsp fresh cilantro, chopped (plus extra for garnish)

For the Coconut Curry Sauce:

  • 1 tbsp coconut oil (or olive oil)
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 tbsp red curry paste
  • 1 can (13.5 oz) coconut milk
  • 1 cup vegetable or chicken broth
  • 1 tbsp fish sauce (optional, for depth)
  • Juice of 1 lime
  • 1 cup baby spinach (optional)
  • Fresh basil leaves, for garnish
  • Cooked rice or quinoa, for serving

Instructions

  1. Prepare the Meatballs: In a large bowl, combine ground chicken or turkey, breadcrumbs, grated Parmesan, beaten egg, minced garlic, grated ginger, ground cumin, ground coriander, chili powder, salt, and pepper. Mix until well combined.
  2. Cook the Meatballs: Preheat your oven to 400°F (200°C). Bake the meatballs for 15-20 minutes or until they are cooked through and golden brown, turning halfway through. Alternatively, you can pan-fry them in a skillet over medium heat until browned and cooked through.
  3. Make the Coconut Curry Sauce: In a large skillet or saucepan, heat coconut oil over medium heat. Add chopped onions and sauté until they are translucent (about 5 minutes). Stir in the minced garlic and grated ginger, and sauté for an additional minute until fragrant. Add the red curry paste to the skillet and cook for 2-3 minutes, stirring constantly to release its flavors. Pour in the coconut milk and vegetable or chicken broth. Mix well and bring to a simmer. Add fish sauce (if using) and lime juice. Taste and adjust seasoning, adding salt or more chili for spice if desired.
  4. Combine Meatballs and Sauce: Carefully add the baked meatballs to the coconut curry sauce. Let them simmer in the sauce for 5-10 minutes to absorb the flavors. If using, stir in baby spinach just before serving until wilted.
  5. Serve: Serve the meatballs and coconut curry sauce over cooked rice or quinoa. Garnish with fresh cilantro and basil leaves for added flavor and color. Enjoy your delicious and creamy coconut curry meatballs!

Notes

  • You can customize the spice level of the curry sauce by adjusting the amount of chili powder and red curry paste.
  • Feel free to add other vegetables like bell peppers or peas to the curry sauce for extra texture and flavor.
  • These meatballs can be made ahead of time and reheated in the curry sauce for a quick and convenient meal.

Nutrition

Keywords: Coconut Curry Meatballs, Meatball Recipe, Curry Sauce, Asian Fusion, Dinner Recipe

Find it online: https://cheframiflavor.com/coconut-curry-meatballs-creamy-and-spiced-to-perfection-recipe/