Discover the bold flavors of Coconut Curry Meatballs with each bite. Savor tender, juicy meatballs simmered in a creamy, spiced coconut curry sauce. Indulge in the perfect balance of spice, sweetness, and richness that elevates this dish. Serve over rice, with noodles, or enjoy them on their own for a comforting meal. Impress your family or guests by combine these meatballs with my Coconut Jasmine Rice or making my Curry Pot Pie.
Try out more of my delicious meatball recipes like my Meatball Stuffed Mushrooms or my Thai Inspired Chicken Meatball Soup. Serve delicious meatballs over your favorite greens with my Meatball Salad recipe!
Ingredients
Find below the list of ingredients I used to make my Coconut Curry Meatballs.
- Ground Beef
- Ginger Root
- Garlic Cloves
- Panko Crumbs
- Shredded Unsweetened Coconut
- Marinara Sauce
- Curry Powder
- Egg
- Onion
- Bell Pepper
- Cauliflower Florets
- Curry Powder
- Tomato Paste
- Coconut Milk
- Green Peas
- Fresh Cilantro
See recipe card for quantities.
Instructions
Start by preheating the oven to 350F and line a baking tray with parchment paper.
Place the ground beef, grated ginger, chopped garlic, panko crumbs, shredded coconut, marinara, curry powder, and egg, in a large bowl.
Mix the ingredients by hand until it becomes a smooth meatball mixture. Shape into twenty 1-inch meatballs. Place the meatballs on the lined baking tray. Bake in the preheated oven for 18 minutes.
Melt down the coconut oil in a large skillet on medium-high heat. Add the chopped onion and bell pepper. Cook until the onion are translucent and then add in the cauliflower florets.
Sprinkle the curry powder evenly oven the vegetables. Mix it in well and keep cooking for 2 minutes.
Add the tomato paste to the skillet, and then pour in the can of coconut milk. Turn the heat down to medium. Stir the tomato paste into the coconut milk and then keep stirring so that everything comes together.
Bring the sauce to a simmer and keeping the sauce simmering on low heat, let the sauce cook for a couple minutes. Add the frozen peas, and once heated through, turn off the heat.
Remove the meatballs from the oven when ready, and place them in the cooked curry vegetable sauce. Stir so that the meatballs are covered in the sauce.
Serve over your favorite rice or noodle and garnish with fresh cilantro.
Substitutions
- Ground Meat - Replace the ground beef with any ground meat like turkey or chicken.
- Vegetables - Add or substitute any of your favorite vegetables while making the sauce, like carrots, brocoli, or even pieces of roasted squash.
Storage
Store any leftover Coconut Curry Meatballs in a (non-staining) airtight container. Use a glass container to avoid any staining by the curry sauce. Place in the refrigerator for 2-3 days. Divide in portions and keep in the freezer for up to a month for lunches.
Recipe
Coconut Curry Meatballs
Ingredients
Coconut Curry Meatballs
- 600 grams Lean Ground Beef
- 1 teaspoon Ginger Root grated
- 4 cloves Garlic finely chopped
- ½ cup Panko Crumbs
- ⅓ cup Unsweetened Shredded Coconut
- ⅓ cup Marinara Sauce
- ½ tablespoon Curry Powder
- 1 large Egg
Coconut Curry Sauce with Vegetables
- 1 tablespoon Coconut Oil or any cooking oil
- 1 large Bell Pepper cored and diced
- ¼ large Red Onion finely chopped
- 2 cups Cauliflower Florets
- 1½ tablespoon Curry Powder
- 3 tablespoon Tomato Paste
- 400 ml Organic Coconut Milk
- 1 teaspoon Salt
- ½ cup Green Peas frozen or canned
- 3 tablespoon Fresh Cilantro for garnish
Instructions
Make the Meatballs
- Start by preheating the oven to 350F and line a baking tray with parchment paper.
- Place all of the meatball ingredients in a large bowl. Knead all of the ingredients together in the bowl, until you obtain a smooth shapable mixture.
- Create twenty 1-inch meatballs and place them on the parchment-lined baking tray. Bake in the preheated oven for 18 minutes or until a probe thermometer reads a minimum of 160F in the center of the meatball.
Making the Coconut Curry Sauce
- Place a large skillet or non stick frying pan on medium-high heat.
- Melt down the coconut oil in a large skillet on medium-high heat. Add the chopped onion and bell pepper. Cook until the onion are translucent and then add in the cauliflower florets. Cook for another 2 minutes.
- Sprinkle the curry powder evenly oven the vegetables. Mix it in well and keep cooking for 2 minutes.
- Add the tomato paste to the skillet, and then pour in the can of coconut milk. Turn the heat down to medium. Stir the tomato paste into the coconut milk and then keep stirring so that everything comes together.
- Bring the sauce to a simmer and keeping the sauce simmering on low heat, let the sauce cook for a couple minutes. Add the frozen peas, and once heated through, turn off the heat.
- Remove the meatballs from the oven when ready, and place them in the cooked curry vegetable sauce. Stir so that the meatballs are covered in the sauce.
- Serve over your favorite rice or noodle and garnish with fresh cilantro.
