A delicious and creamy coconut curry meatballs recipe that combines tender meatballs with a rich coconut curry sauce.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking and Simmering
Cuisine:Thai
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 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh ginger, grated
1 tablespoon olive oil
1 can (14 ounces) coconut milk
2 tablespoons red curry paste
1 tablespoon soy sauce
1 tablespoon lime juice
1 teaspoon brown sugar
Fresh cilantro, for garnish
Instructions
Preheat your oven to 400°F.
In a large bowl, combine the ground meat, breadcrumbs, Parmesan cheese, egg, garlic, salt, pepper, and ginger. Mix until well combined.
Form the mixture into meatballs, about 1 inch in diameter.
Place the meatballs on a baking sheet lined with parchment paper and bake for 20 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, lime juice, and brown sugar. Stir until the curry paste is fully dissolved and the sauce is heated through.
Once the meatballs are done, transfer them to the skillet with the curry sauce. Simmer for an additional 5 minutes, allowing the meatballs to absorb the flavors.
Serve the meatballs hot, garnished with fresh cilantro.
Notes
For a spicier kick, add a chopped chili pepper to the sauce.
You can substitute ground chicken or pork for the meatballs for a different flavor profile.