Coconut Curry Meatballs
Rich and tender Coconut Curry Meatballs simmered in a flavorful coconut curry sauce with garlic, ginger, and aromatic spices. A gluten-free option for a cozy, satisfying meal.
6 Servings
Ingredients
For the Coconut Curry Sauce:
- 300 ml coconut milk 1 small can
- 300 ml water
- 1 yellow bell pepper diced
- 2 medium tomatoes diced
- 1 large yellow onion finely chopped
- 3 cloves garlic minced
- 1.5 tablespoons fresh ginger grated
- 2 red chilies or ½ a fresh jalapeño finely sliced
- 1 tablespoon coconut oil
- 2 tablespoons curry powder adjust to taste
- 1 teaspoon salt adjust to taste
- 2 tablespoons fresh cilantro chopped (plus extra for garnish)
For the Meatballs:
- 900 g ground beef or substitute with turkey, chicken, or plant-based ground meat
- 1 red onion finely diced
- 4 tablespoons breadcrumbs
- 1 large egg
- ½ cup plain yogurt
- 2 tablespoons fresh cilantro finely chopped
- 2 cloves garlic mashed
- 1 teaspoon fresh ginger grated
- 1 –2 hot red chilies finely sliced and seeds removed
- 2 teaspoons curry powder
- 2 teaspoons garam masala
- 1.5 teaspoons salt
Optional Garnish:
- 3 tablespoons sauce
- 3 tablespoons mascarpone or cream cheese
- 2 tablespoons fresh cilantro finely chopped
Instructions
Prepare the Coconut Curry Sauce
- Heat coconut oil in a large skillet over medium-high heat. Add the onion, garlic, ginger, and chilies, and sauté until aromatic and softened, approximately 3–4 minutes. Stir in the yellow pepper, tomatoes, curry powder, salt, coconut milk, and water. Bring the mixture to a gentle boil, then reduce the heat to medium-low and allow it to simmer for 15 minutes.
Prepare the Meatballs
- While the sauce is simmering, combine the ground beef, red onion, breadcrumbs, egg, yogurt, cilantro, garlic, ginger, curry powder, garam masala, and salt in a large mixing bowl. Mix thoroughly until all ingredients are evenly incorporated. Shape the mixture into golf-ball-sized meatballs and set them aside.
Blend the Curry Sauce
- Once the vegetables in the sauce have softened, remove the skillet from the heat and let it cool for 5 minutes. Blend the sauce until smooth using an immersion blender or a traditional blender. Taste and adjust the seasoning, adding more salt, curry powder, or chilies as desired.
Cook the Meatballs in the Sauce
- Return the blended sauce to the skillet and bring it to a gentle simmer. If the sauce appears too thick, add up to ½ cup water to achieve the desired consistency. Gently place the meatballs into the sauce, ensuring they are submerged. Cook for 5 minutes on one side, then carefully flip each meatball. Cover the skillet, reduce the heat to medium-low, and simmer for an additional 20–25 minutes until the meatballs are fully cooked.
Prepare the Garnish
- Combine 2–3 tablespoons of the curry sauce with mascarpone or cream cheese, stirring until smooth. Drizzle this mixture over the cooked meatballs. Sprinkle with additional chopped cilantro for a vibrant finish.
Serve
- Serve the meatballs warm over jasmine or basmati rice, with naan bread, or alongside sautéed vegetables. Garnish with fresh cilantro if desired.
Notes
To make this dish gluten-free, substitute the breadcrumbs with gluten-free breadcrumbs or almond flour. Ensure that all additional ingredients, such as yogurt and curry powder, are certified gluten-free. Pair with gluten-free rice or bread for a complete meal.