Ground beef is combined with curry powder and spices, then shaped into meatballs, baked, and served in a creamy, coconut curry sauce. For an amazing meal, serve these meatballs over rice, with naan for soaking up the extra sauce.
I’m always looking for “fancy” ways to serve ground beef, and these Coconut Curry Meatballs are one of my favorite ways to turn everyday hamburger into an easy but elegant meal.
Honestly, I think if I served just about anything in meatball form, my husband and kids would devour it!
And except for my husband, we all love curry, so this recipe was a big hit at my house. Even my husband loved it and went back for seconds. So I’ll definitely be serving these meatballs again.
If you happen to have ground lamb, it’s a wonderful, flavorful substitute for the ground beef. You could even make this recipe with ground chicken, turkey, pork, or a combination of any of those proteins.
The meatballs are seasoned with a hint of both chili and curry powders, but what really makes this dish special is the creamy coconut milk based sauce.
The meatballs bake in the oven while the sauce simmers on the stovetop. So be sure to get your rice going first, since everything else comes together in about 25 minutes (once you have your meatballs shaped and ready to go).
If you want to make the meal really special, make some homemade naan bread to serve on the side. It’s a bit of extra work, but I promise everyone will rave!
I don’t always have the time for homemade naan, but I usually put together a Greek salad, or a traditional Afghan salad to serve as a side. Although this recipe is super simple, it’s really easy to turn it into a special occasion meal.
We like to finish our curry meatballs off with a sprinkling of cilantro or chopped green onions. A dollop of creamy cucumber sauce is another delicious garnish.
If you’re looking for a unique, flavorful new way to serve ground beef, you definitely need to try these Coconut Curry Meatballs. You’ll want to make them again and again.
What Should I serve with Coconut Curry Meatballs?
We like to enjoy these meatballs over a bed of warm white or brown rice, but these are some other great sides to accompany these delicious, savory meatballs:
- Crispy Basmati Rice
- Favorite Coconut Rice
- Traditional Afghan Salad
- Indian Naan Bread
- Quick No-Yeast Flatbread
- Spicy Thai Peanut Noodles
Be sure to save this recipe for Coconut Curry Meatballs to your favorite Pinterest board for later.
Tips for Making the Best Meatballs
- Make a double batch and freeze half for later. To freeze: place the shaped, uncooked meatballs on a baking sheet lined with parchment paper. Place in the freezer until firm, then transfer to heavy duty zip-top bags for long-term freezing.
- Use a cookie scoop to portion out uniformly sized meatballs.
- Lightly oil your hands with olive oil or cooking spray to prevent the meat mixture from sticking to your hands as you shape the meatballs. And don’t pack your meatballs too tightly or they’ll turn out tough and rubbery.
Here’s what you’ll need to make Coconut Curry Meatballs
- Ground beef
- Greek yogurt
- Produce: green onions, onions, garlic, fresh ginger, cilantro
- Spices: chili powder, curry powder, salt and pepper
- Olive oil
- Curry paste
- Coconut milk
- Heavy cream
- Rice, for serving
Coconut Curry Meatballs
Ingredients
For the meatballs
- 1 lb. ground beef
- 1/4 cup Greek yogurt
- 2 green onions chopped
- 1/2 teaspoon chili powder
- 1/2 teaspoon curry powder
- 1/2 cup breadcrumbs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
For the sauce
- 1-2 tablespoons olive oil
- 1/2 cup diced onion
- 3-4 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon red curry paste
- 1/2 teaspoon curry powder
- 1/2 teaspoon chili powder
- 1 14 oz. can coconut milk
- 1/2 cup heavy cream
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
Instructions
- Preheat oven to 450 degrees. Line a rimmed baking sheet with foil and spray with non-stick cooking spray.
- In a medium bowl, combine all of the ingredients for the meatballs and mix well using your hands. Shape into walnut sized balls and place on the prepared baking sheet.
- Bake for ab out 15 minutes, or until cooked through and brown on the outside.
- Meanwhile, make the sauce. In a large skillet over medium-heat, heat the olive oil. Add the onion and cook until soft, about 5 minutes. Add the garlic and ginger and cook 2-3 minutes more.
- Stir in the curry paste, curry powder and chili powder. Whisk in the coconut milk and bring to a simmer. Stir in the cream and simmer until the sauce thickens slightly, 5-10 minutes.
- Remove the meatballs from the oven and add them to the sauce, stirring gently to coat. Cook 5 minutes.
- Serve meatballs and sauce over cooked rice. Garnish with fresh chopped cilantro before serving.
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Nutrition
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Who Dished It Up First: Adapted from Super Simple
