Creamy Coconut Curry Meatballs
A delightful dish combining tender meatballs and a rich coconut curry sauce, perfect for a comforting and exotic meal.
Ingredients
For the Meatballs
- 1 lb ground meat (beef, chicken, or turkey)
- 1 egg
- 1/2 cup breadcrumbs
- 1/2 onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- Salt and black pepper to taste Salt and black pepper
For the Curry Sauce
- 1 can coconut milk (14 oz)
- 2 tbsp red curry paste
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 2 tbsp olive oil
- 1/4 cup fresh cilantro, chopped For garnish
Instructions
Preparation
- Mix ground meat, onion, garlic, breadcrumbs, egg, salt, and pepper in a bowl.
- Form into small meatballs.
Cooking
- Heat olive oil in skillet, brown meatballs on all sides. Remove and set aside.
- In the same skillet, sauté garlic and ginger briefly.
- Whisk in red curry paste and coconut milk until smooth.
- Add soy sauce and lime juice, and simmer the sauce to thicken slightly.
- Return meatballs to skillet and simmer for 10–15 minutes until cooked through.
Notes
For best flavor, allow the meat mixture to marinate for a short time before forming meatballs. You can add chopped chilies or cayenne pepper to adjust spice levels. Ensure meatballs are cooked through but not overdone, aiming for an internal temperature of 165°F (74°C).