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A skillet of golden brown meatballs simmering in a vibrant red coconut curry sauce topped with fresh cilantro.

Creamy Coconut Curry Meatballs

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 480
Ingredients Method

Ingredients
  

  • 1 lb ground beef or turkey
  • 1/4 cup panko breadcrumbs
  • 1 large egg , lightly beaten
  • 2 cloves garlic , minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1 small yellow onion, finely diced
  • 2 tablespoons red curry paste
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • 1/4 cup fresh cilantro, chopped

Method
 

  1. In a large bowl, combine the ground meat, breadcrumbs, egg, half of the minced garlic, half of the grated ginger, salt, and pepper.
  2. Roll the mixture into 1.5-inch meatballs, yielding approximately 16 to 20 units.
  3. Heat oil in a large skillet over medium-high heat. Brown the meatballs on all sides for 5 to 7 minutes. Remove meatballs from the skillet and set aside.
  4. In the same skillet, sauté the onion until translucent, about 3 minutes. Add the remaining garlic and ginger, cooking for 1 minute until fragrant.
  5. Stir in the red curry paste and cook for 1 minute to release the aromatics.
  6. Pour in the coconut milk, fish sauce, and brown sugar. Whisk until the sauce is smooth and reaches a simmer.
  7. Return the meatballs to the skillet. Reduce heat to low and simmer for 10 minutes until the sauce thickens and meatballs reach an internal temperature of 165°F.
  8. Stir in the lime juice and garnish with fresh cilantro before serving.