Description
These Coconut Curry Meatballs are creamy, spiced to perfection, and bursting with flavor. Tender meatballs are simmered in a rich coconut curry sauce, making them a comforting and vibrant meal for any night of the week.
Ingredients
- 1 lb (450g) ground chicken or turkey
- 1/2 cup breadcrumbs (preferably panko)
- 1/4 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp chili powder (adjust for spice preference)
- Salt and pepper to taste
- 2 tbsp fresh cilantro, chopped (plus extra for garnish)
- 1 tbsp coconut oil (or olive oil)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tbsp red curry paste
- 1 can (13.5 oz) coconut milk
- 1 cup vegetable or chicken broth
- 1 tbsp fish sauce (optional, for depth)
- Juice of 1 lime
- 1 cup baby spinach (optional)
- Fresh basil leaves, for garnish
- Cooked rice or quinoa, for serving
Instructions
1. In a large bowl, combine ground chicken or turkey, breadcrumbs, grated Parmesan, beaten egg, minced garlic, grated ginger, ground cumin, ground coriander, chili powder, salt, and pepper. Mix until well combined.
2. Form the mixture into meatballs, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper. You should get around 24-28 meatballs.
3. Preheat your oven to 400°F (200°C).
4. Bake the meatballs for 15-20 minutes or until they are cooked through and golden brown, turning halfway through. Alternatively, pan-fry them in a skillet over medium heat until browned and cooked through.
5. In a large skillet or saucepan, heat coconut oil over medium heat. Add chopped onions and sauté until translucent (about 5 minutes).
6. Stir in the minced garlic and grated ginger, and sauté for an additional minute until fragrant.
7. Add the red curry paste and cook for 2-3 minutes, stirring constantly to release its flavors.
8. Pour in the coconut milk and vegetable or chicken broth. Mix well and bring to a simmer.
9. Add fish sauce (if using) and lime juice. Taste and adjust seasoning, adding salt or more chili if desired.
10. Carefully add the baked meatballs to the coconut curry sauce. Let them simmer in the sauce for 5-10 minutes to absorb the flavors.
11. If using, stir in baby spinach just before serving until wilted.
12. Serve the meatballs and curry sauce over cooked rice or quinoa.
13. Garnish with fresh cilantro and basil leaves. Enjoy!
Notes
This dish can be made ahead and reheated—flavors deepen over time.
Swap ground chicken for turkey or even beef for a different twist.
Leftovers make a fantastic lunch the next day!
For a spicier version, add extra red curry paste or a pinch of cayenne.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking, Simmering
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 to 1/6 of recipe