Description
This flavorful Curry Meatballs recipe features tender meatballs simmered in a rich and creamy coconut milk-based red curry sauce, enhanced with garlic, ginger, and a touch of spice. Perfectly paired with jasmine rice and garnished with fresh cilantro and green onions, this dish offers a comforting and aromatic meal ready in just 35 minutes.
Ingredients
Meatballs
- 1 lb lean ground meat of choice (turkey, chicken, or beef)
- 1 egg
- 1/2 cup panko breadcrumbs (or gluten-free panko for a GF option)
- 1 teaspoon minced garlic
- 1/2 teaspoon kosher salt
Sauce & Veggies
- 2 teaspoons olive oil
- 1 teaspoon olive oil
- 1 red bell pepper, sliced (optional: 1-2 cups additional veggies such as onion, carrot, asparagus, or green beans)
- 1 (14.5 oz) can regular/full fat coconut milk
- 1 tablespoon red curry paste
- 2 teaspoons pure maple syrup
- 2 teaspoons soy sauce (or tamari for GF)
- 1-2 teaspoons sriracha
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- Juice from 1 lime
- 1/4 teaspoon kosher salt + more to taste
To Serve
- Jasmine rice
- Optional toppings: Chopped cilantro and green onion
Instructions
- Prepare Meatball Mixture: In a large mixing bowl, combine the ground meat, egg, panko breadcrumbs, minced garlic, and 1/2 teaspoon kosher salt. Mix thoroughly until all ingredients are well incorporated.
- Form Meatballs: Using a spoon or cookie scoop, shape the mixture into 18–20 slightly flattened meatballs, around 1 ounce each. Place them on a baking sheet, ready for cooking.
- Cook Meatballs: Heat a large skillet over medium heat and add 2 teaspoons olive oil. Arrange the meatballs in a single layer, ensuring they don’t touch. Cook for 4-5 minutes on each side until browned and internal temperature reaches 165°F. Remove and set aside.
- Make Curry Sauce: In the same skillet, add the remaining 1 teaspoon olive oil. Toss in sliced red bell pepper and cook briefly. Add coconut milk, red curry paste, maple syrup, soy sauce, sriracha, minced garlic, minced ginger, lime juice, and 1/4 teaspoon kosher salt. Stir occasionally and bring the sauce to a gentle boil.
- Simmer Meatballs in Sauce: Return the cooked meatballs to the skillet with the curry sauce. Reduce heat to low and let simmer for 10 minutes, stirring occasionally until the sauce thickens and flavors meld.
- Serve: Garnish with chopped cilantro and green onions. Serve hot alongside steamed jasmine rice for a complete and satisfying meal.
Notes
- For gluten-free option, use gluten-free panko breadcrumbs and tamari instead of soy sauce.
- Feel free to add extra vegetables like onions, carrots, asparagus, or green beans for added nutrition and texture.
- Adjust the amount of sriracha to control the heat level according to your preference.
- Ensure meatballs reach an internal temperature of 165°F for safe consumption.
- Leftover meatballs and sauce can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
