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Coconut Curry Meatballs

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Creamy, spicy, and savory coconut curry meatballs simmered in a fragrant coconut milk-based sauce—perfect over rice or with naan for a comforting, flavorful meal.

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)

Instructions

  1. In a bowl, combine ground meat, breadcrumbs, egg, half the garlic, 1/2 tablespoon curry powder, salt, and pepper. Mix until just combined and form into small meatballs.
  2. Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides, then transfer them to a plate.
  3. In the same skillet, sauté onion, remaining garlic, and ginger until softened, about 3–4 minutes.
  4. Stir in the remaining 1 1/2 tablespoons curry powder and tomato paste. Cook for 1 minute.
  5. Pour in the coconut milk and broth, stirring until the sauce is smooth and combined.
  6. Return the meatballs to the skillet and simmer for 15–20 minutes, until the meatballs are cooked through and the sauce has thickened.
  7. Finish with a squeeze of lime juice and garnish with chopped cilantro before serving.

Notes

  • Use ground turkey for a leaner option.
  • Add red pepper flakes or a chopped chili for extra heat.
  • Toss in spinach or peas during the last few minutes of simmering for added vegetables.

Nutrition

Find it online: https://recipesbyliza.com/coconut-curry-meatballs/