Creamy Coconut Curry Meatballs
Introduction
Creamy Coconut Curry Meatballs are a delectable fusion of tender, juicy meatballs simmered in a rich, delicately spiced coconut curry sauce. This dish is an absolute flavor bomb and a crowd-pleaser, whether you’re serving it as a weeknight dinner or at your next gathering. It’s equally comforting and impressive, offering a luscious, fragrant sauce that pairs perfectly with rice, naan, or even a simple green salad.
Why Make Creamy Coconut Curry Meatballs?
What sets this dish apart is its perfect balance of flavors: the savory spice of classic curry melded with the subtle sweetness of creamy coconut milk. The meatballs remain juicy and flavorful after simmering, soaking up all the warmth and complexity of the curry. Best of all, this recipe comes together quickly, making it a go-to option when you need something special without hours of effort.
Curry Sauce Perfection
A velvety coconut curry sauce starts with a sauté of aromatics—onion, garlic, and ginger—before being infused with curry powders and deepened with tomato paste. Full-fat coconut milk transforms the sauce into a creamy, comforting blanket for the meatballs.
For effortless, uniform chopping of your vegetables, the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper is a time-saver—especially when prepping ingredients for a recipe with lots of flavor-packed elements.
Forming & Cooking the Meatballs
Mix the ground meat with seasonings, fresh cilantro, and a hint of breadcrumbs until just combined. Shaping the meatballs is easy, and for fast, evenly sized portions, use a cookie scoop or your hands.
For a healthier twist and less mess, utilize a COSORI Air Fryer 9-in-1 to brown and cook the meatballs—saving time and reducing oil usage. Alternatively, a reliable SENSARTE Nonstick Frying Pan Skillet makes quick work of cooking the meatballs on the stovetop with minimal sticking.
Combining Sauce and Meatballs
Once both elements are ready, nestle the cooked meatballs into the bubbling coconut curry sauce for one final simmer, letting the flavors meld flawlessly. A quick taste-check ensures seasoning perfection before serving!
Serving Suggestions
Serve these meatballs over fluffy white rice or jasmine rice for a savory-sweet base that soaks up every drop of sauce. For easy portioning, use the Reynolds Kitchens Brown Parchment Paper Roll to line your serving platter, especially if prepping a large batch for guests. For meal prep or next-day lunches, store individual servings in Rubbermaid Brilliance Food Storage Containers to keep everything fresh.
For a vibrant touch, garnish with extra chopped cilantro, a sprinkle of chili flakes for heat, and a squeeze of fresh lime.
Nutritional Information and Serving Size
This recipe serves 4–5 as a main dish, offering around 390–450 calories per serving, depending on meat selection and any added toppings. The curry is protein-rich, filling, and features healthy fats from coconut milk—satisfying and nourishing all in one bowl.
Creamy Coconut Curry Meatballs (Recap)
Creamy Coconut Curry Meatballs are the ultimate weeknight or crowd-pleasing dish—rich, bold, and totally comforting. From the juicy meatballs to the sumptuous coconut curry sauce, every bite bursts with layered flavor and luscious texture.
Ingredients
Instructions
- Preheat your air fryer or oven to 375°F, or heat your SENSARTE Nonstick Frying Pan Skillet over medium heat if pan-frying.
- In a large bowl, combine ground meat, breadcrumbs, egg, cilantro, garlic, ginger, salt, and pepper. Mix until just combined. Use a cookie scoop or your hands to form meatballs (about 1½-inch diameter).
- Arrange meatballs in the COSORI Air Fryer 9-in-1 and cook for 10–12 minutes until golden and cooked through. For stovetop, brown in batches in the skillet until cooked, about 8–10 minutes.
- Meanwhile, make the curry sauce. In the same skillet, heat oil over medium heat. Add onion (evenly diced with the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper), and sauté until translucent.
- Add garlic and ginger; cook until fragrant. Stir in curry powder and tomato paste; cook 1 minute more to bloom flavors.
- Pour in coconut milk and chicken broth, scraping up browned bits. Add soy sauce and sugar (if using). Simmer for 7–10 minutes, stirring as sauce thickens.
- Gently nestle cooked meatballs into the simmering sauce. Simmer together 5 minutes, basting meatballs with sauce.
- Taste and adjust salt as necessary. Serve hot over rice or alongside naan, garnished with fresh cilantro, chili flakes, and lime wedges.
Cook and Prep Times
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes