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Coconut Curry Meatballs Recipe

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These Coconut Curry Meatballs combine lean ground beef with fragrant spices, fresh herbs, and a creamy coconut milk sauce infused with red curry paste. Quick to make and packed with bold flavors, this dish is perfect for a comforting weeknight dinner with a Southeast Asian twist.

Ingredients

Meatballs

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

Sauce and Vegetables

  • 1 Tablespoon olive oil
  • 1 green bell pepper (thinly sliced)
  • 1 onion (thinly sliced)
  • 2 Tablespoons red curry paste
  • 3 cloves garlic (minced)
  • 1 Tablespoon fresh ginger (minced)
  • 1 can (13.5 ounces) coconut milk
  • 2 teaspoons fish sauce
  • 1 lime (juiced)
  • ¼ cup fresh basil (chopped)
  • ¼ cup fresh cilantro (chopped)
  • 2 Tablespoons toasted coconut

Instructions

  1. Prepare Meatballs: In a large mixing bowl, combine the ground beef with 1 teaspoon of minced ginger, half of the minced garlic, and ½ teaspoon kosher salt. Mix gently but thoroughly, then roll the mixture into 1-inch meatballs.
  2. Brown 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 they are well browned and easily release from the pan.
  3. Sauté Vegetables and Aromatics: Push the browned meatballs to the edges of the skillet. Add the thinly sliced green bell pepper and onion to the center of the pan, cooking for 3-4 minutes until softened. Stir in the remaining garlic and ginger along with the 2 tablespoons of red curry paste to coat the vegetables and meatballs.
  4. Simmer in Coconut Curry Sauce: Pour in the coconut milk, add fish sauce, and squeeze in lime juice. Reduce heat to medium and cook for 10 minutes, stirring occasionally, until the sauce thickens by about one-third and the meatballs are fully cooked through.
  5. Finish and Serve: Stir in chopped fresh basil and cilantro. Sprinkle toasted coconut over the top as a garnish before serving.

Notes

  • To make the dish spicier, increase the amount of red curry paste or add fresh chili slices.
  • Use lean ground turkey or chicken as a substitute for beef for a lighter protein option.
  • Serve with steamed jasmine rice or cauliflower rice for a complete meal.
  • Leftover meatballs and sauce can be cooled and refrigerated for up to 3 days.
  • To toast coconut, dry-fry shredded coconut in a skillet over medium heat until golden brown, stirring frequently to prevent burning.

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