A delicious and flavorful recipe for Coconut Curry Meatballs, perfect for a hearty meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Baking and Simmering
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
1 pound ground beef or turkey
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon red pepper flakes (optional)
1 tablespoon olive oil
1 can (13.5 ounces) coconut milk
2 tablespoons red curry paste
1 tablespoon soy sauce
1 tablespoon lime juice
Fresh cilantro, for garnish
Instructions
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
In a large bowl, combine the ground meat, breadcrumbs, Parmesan cheese, egg, garlic, ginger, salt, black pepper, cumin, coriander, and red pepper flakes. Mix until well combined.
Form the mixture into meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for 20-25 minutes, or until cooked through and browned.
While the meatballs are baking, heat olive oil in a large skillet over medium heat. Add the coconut milk, red curry paste, soy sauce, and lime juice. Stir to combine and bring to a simmer.
Once the meatballs are done, carefully add them to the skillet with the curry sauce. Simmer for an additional 5 minutes to allow the flavors to meld.
Serve the meatballs hot, garnished with fresh cilantro.
Notes
For a vegetarian option, substitute the ground meat with lentils or chickpeas and adjust the seasoning accordingly.
Serve the meatballs over rice or quinoa for a complete meal, or use lettuce wraps for a low-carb option.