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Coconut Curry Meatballs Recipe

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4 from 12 reviews

These Coconut Curry Meatballs combine lean ground beef with aromatic ginger, garlic, and vibrant red curry paste simmered in creamy coconut milk. The dish is finished with fresh herbs and toasted coconut for a flavorful and exotic meal perfect for a weeknight dinner.

Ingredients

Meatballs

  • 1 pound 93% lean ground beef
  • 1 teaspoon fresh ginger, minced
  • 2 cloves garlic, minced
  • ½ teaspoon kosher salt

Curry Sauce & Vegetables

  • 1 Tablespoon olive oil
  • 1 green bell pepper, thinly sliced
  • 1 onion, thinly sliced
  • 2 Tablespoons red curry paste
  • 1 Tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 can (13.5 ounces) coconut milk
  • 2 teaspoons fish sauce
  • 1 lime, juiced

Garnish

  • ¼ cup fresh basil, chopped
  • ¼ cup fresh cilantro, chopped
  • 2 Tablespoons toasted coconut

Instructions

  1. Prepare the Meatball Mixture: In a large mixing bowl, combine the ground beef with 1 teaspoon minced ginger and half of the minced garlic. Season the mixture with ½ teaspoon kosher salt and mix well. Shape the mixture into 1-inch meatballs evenly sized for consistent cooking.
  2. Brown the Meatballs: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the meatballs and cook for 2-3 minutes per side until well browned and they easily release from the pan. This browning step seals in the flavor and helps texture.
  3. Sauté Vegetables and Aromatics: Push the browned meatballs to the edges of the pan, then add the sliced green bell pepper and onion to the center. Cook for 3-4 minutes until the vegetables soften. Add 2 tablespoons of red curry paste along with the remaining garlic and minced ginger, stirring to coat the veggies and release the curry's fragrance.
  4. Simmer in Coconut Curry Sauce: Pour in the coconut milk, fish sauce, and freshly squeezed lime juice. Reduce the heat to medium and let the sauce simmer for about 10 minutes, stirring occasionally, until it reduces by about one-third and the meatballs are cooked through, absorbing the rich flavors.
  5. Finish and Serve: Stir in fresh chopped basil and cilantro for brightness. Serve the meatballs topped with toasted coconut for added texture and nutty flavor, creating a delicious and aromatic curry dish.

Notes

  • Use 93% lean ground beef for a balance of flavor and reduced fat.
  • Adjust red curry paste quantity to control spice level.
  • To toast coconut, dry fry in a skillet over medium heat until golden brown, stirring frequently to prevent burning.
  • Serve over steamed rice or with naan bread for a complete meal.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Find it online: https://cookedbygrace.com/coconut-curry-meatballs-recipe/