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Coconut Curry Meatballs Recipe

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4.3 from 10 reviews

This Coconut Curry Meatballs recipe combines tender, flavorful beef meatballs with a rich, aromatic coconut curry sauce. Infused with fresh ginger, garlic, red curry paste, and vibrant herbs, it offers a perfect balance of spice and creaminess. Quick to prepare and cook on the stovetop, this dish makes for a satisfying and exotic weeknight dinner.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Meatballs

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

Vegetables & Sauce

  • 1 tablespoon olive oil
  • 1 green bell pepper, thinly sliced
  • 1 onion, thinly sliced
  • 2 tablespoons red curry paste
  • 1 tablespoon fresh ginger, minced (remaining)
  • 2 cloves garlic, minced (remaining)
  • 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 Meatball Mixture: In a large mixing bowl, combine the ground beef with 1 teaspoon minced ginger, half of the minced garlic, and ½ teaspoon kosher salt. Mix gently to combine, then roll the mixture into 1-inch sized meatballs to ensure even cooking.
  2. Brown the Meatballs: Heat the olive oil in a large skillet over medium-high heat. Add the meatballs, spacing them apart, and cook for 2-3 minutes per side until nicely browned. The meatballs should easily release from the pan when properly seared.
  3. Sauté Vegetables and Spices: Push the browned meatballs to the edges of the skillet. Add the sliced green bell pepper and onion to the center of the pan. Cook for 3-4 minutes until softened. Stir in the red curry paste along with the remaining garlic and ginger, cooking for another minute to bloom the flavors.
  4. Add Liquids and Simmer: Pour in the coconut milk, fish sauce, and lime juice. Reduce the heat to medium and simmer the meatballs and sauce, stirring occasionally, for about 10 minutes or until the sauce has reduced by one-third and meatballs are thoroughly cooked.
  5. Finish and Garnish: Stir in the chopped fresh basil and cilantro to add brightness to the dish. Remove from heat and sprinkle the toasted coconut on top before serving for added texture and flavor.

Notes

  • Use 93% lean ground beef to keep the meatballs juicy but not too greasy.
  • To toast coconut, simply heat shredded coconut in a dry skillet over medium heat until golden brown and fragrant.
  • Adjust red curry paste quantity to your preferred spice level.
  • Serve over jasmine rice or with naan bread for a complete meal.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai

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