Name: Coconut Curry Meatballs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian-Inspired
Ingredients: 1 pound ground beef or ground chicken; 1/2 cup breadcrumbs; 1 egg; 3 cloves garlic, minced (divided); 1 tablespoon grated fresh ginger; 2 tablespoons curry powder (divided); 1 small onion, chopped; 1 can (13.5 oz) coconut milk; 2 tablespoons tomato paste; 1/2 cup chicken or vegetable broth; Salt and pepper, to taste; 1 tablespoon olive oil; Fresh cilantro, chopped (optional, for garnish); 1 lime, cut into wedges (for finishing)

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These coconut curry meatballs are my ideal combination of creamy, spicy, and savory. The juicy meatballs simmer in a fragrant coconut milk-based curry sauce that I could honestly eat by the spoonful.

Why You’ll Love This Recipe

I love how this recipe balances warm spices with the richness of coconut milk. The meatballs are tender and flavorful, and the sauce is perfect for spooning over rice or soaking up with naan. It’s comforting, bold, and surprisingly easy to make. Coconut Curry Meatballs

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef or ground chicken
Breadcrumbs
Egg
Garlic
Ginger
Curry powder
Onion
Coconut milk
Tomato paste
Chicken or vegetable broth
Cilantro (optional, for garnish)
Lime (for finishing)
Salt and pepper
Olive oil

Directions

I combine the ground meat, breadcrumbs, egg, garlic, a bit of curry powder, salt, and pepper in a bowl, then form into small meatballs.
I heat oil in a large skillet and brown the meatballs on all sides, then transfer them to a plate.
In the same skillet, I sauté chopped onion, garlic, and ginger until soft.
I stir in the remaining curry powder and tomato paste and cook for about 1 minute to bring out the flavors.
I pour in the coconut milk and broth, stirring until smooth.
I return the meatballs to the pan and simmer everything for 15–20 minutes, until the sauce thickens and the meatballs are cooked through.
I finish with a squeeze of lime juice and chopped cilantro before serving.

Servings and timing

Serves: 4
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

I like using ground turkey for a leaner version.
For extra spice, I add a chopped chili or red pepper flakes to the sauce.
Sometimes I toss in spinach or peas during the last few minutes of cooking for more veggies.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm them on the stovetop over low heat until heated through. The sauce may thicken, so I add a splash of water or broth to loosen it up. Coconut Curry Meatballs

FAQs

Can I use frozen meatballs for this recipe?

Yes, I’ve used frozen meatballs before—just make sure they’re fully cooked before adding them to the sauce.

Is this recipe spicy?

The base recipe is mild, but I can easily adjust the heat level by adding more curry powder or chili.

What kind of curry powder should I use?

I usually go with a mild or medium yellow curry powder, but feel free to use whatever blend I prefer.

Can I make this dairy-free and gluten-free?

It’s already dairy-free thanks to the coconut milk. To make it gluten-free, I use gluten-free breadcrumbs.

What should I serve with coconut curry meatballs?

I like serving them over basmati rice, jasmine rice, or with warm naan bread.

Conclusion

These coconut curry meatballs are one of my favorite easy meals when I’m craving something cozy and flavorful. They’re versatile, simple, and always a hit whether I’m cooking for family or just myself.