Coconut Curry Meatballs
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.
Servings: 6 servings
Calories: 448kcal
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.
Nutrition
Serving: 1g | Calories: 448kcal | Carbohydrates: 13g | Protein: 25g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 359mg | Fiber: 1g | Sugar: 3g