Coconut Curry Meatballs: A Flavor Explosion in Every Bite

Coconut Curry Meatballs

Hey there, friend! If you’re craving something cozy, flavorful, and ridiculously easy to make, you’ve come to the right place.

These Coconut Curry Meatballs are the ultimate weeknight hero—juicy meatballs simmered in a creamy, aromatic coconut curry sauce that’s packed with bold flavors.

Whether you’re serving it over rice, noodles, or just scooping it up with naan, this dish is guaranteed to bring everyone to the table with a smile.

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

1. Prep the Meatballs
Start by combining your ground meat (chicken, beef, or turkey—whatever you’re feeling!) with breadcrumbs, egg, minced garlic, grated ginger, cumin, salt, and pepper in a large mixing bowl. Use your hands to mix everything together until just combined—don’t overwork the meat, or the meatballs might get tough. Roll the mixture into evenly sized balls, about 1 inch in diameter. Pro tip: lightly wet your hands to prevent sticking!

2. Brown the Meatballs
Heat a tablespoon of olive oil in a large skillet over medium heat. Once the oil is shimmering, add the meatballs in a single layer, making sure not to overcrowd the pan. Let them cook undisturbed for 2-3 minutes on each side, or until they develop a golden-brown crust. Don’t worry about cooking them all the way through at this stage—they’ll finish cooking in the sauce later. Transfer the browned meatballs to a plate and set aside.

3. Build the Coconut Curry Sauce
In the same skillet (no need to wash it—those browned bits are flavor gold!), add a little more oil if needed, then toss in diced onions. Cook until they’re soft and translucent, about 3-4 minutes. Add minced garlic, grated ginger, curry powder, turmeric, and tomato paste, stirring constantly to coat the onions in the spices. Let this mixture cook for another minute or two until it’s fragrant and the tomato paste deepens in color.

4. Simmer the Sauce and Add the Meatballs
Pour in the coconut milk and broth, stirring to scrape up any browned bits from the bottom of the skillet. Bring the sauce to a gentle simmer, letting it thicken slightly for about 5 minutes. Taste and adjust the seasoning with salt and pepper if needed. Now, carefully add the meatballs back into the skillet, nestling them into the sauce. Let everything simmer together for 10-12 minutes, or until the meatballs are cooked through and the sauce is creamy and luxurious.

5. Garnish and Serve
Once the meatballs are cooked and the sauce is perfectly thickened, remove the skillet from the heat. Sprinkle the dish with freshly chopped cilantro for a pop of color and freshness. Serve the meatballs and sauce over steamed basmati rice or with warm naan bread for dipping. Don’t forget a squeeze of lime juice for a bright, zesty finish!

Pro Tips

• Double the Sauce: If you love extra sauce (who doesn’t?), double the coconut milk and broth for a saucier dish.
• Make Ahead: Prepare the meatballs and sauce separately, then combine and reheat when ready to serve.
• Spice Level: Adjust the heat by adding more or less chili powder or fresh chilies.

Storage

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Freeze meatballs and sauce separately for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm on the stovetop over low heat, adding a splash of broth or coconut milk if needed.

Coconut Curry Meatballs: A Flavor Explosion in Every Bite

Cooking Method: Sauteing, Simmering Cuisine: Fusion Favorites Courses: Main Courses, Quick & Easy Meals

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Servings: 4 Calories: 320

Best Season: Suitable throughout the year

Dietary:

Dairy Free Nut Free

Description

These Coconut Curry Meatballs are the ultimate comfort food with a twist! Tender, flavorful meatballs are browned to perfection, then simmered in a rich, aromatic coconut curry sauce that’s creamy, slightly spicy, and utterly irresistible.

Perfect served over rice or with naan, this dish is quick, easy, and guaranteed to become a weeknight favorite.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 lb ground chicken, beef, or turkey

• ¹⁄₄ cup breadcrumbs

• 1 egg

• 2 cloves garlic, minced

• 1 tsp fresh ginger, grated

• 1 tsp cumin

• 1 tsp salt

• ¹⁄₂ tsp black pepper

• 2 tbsp olive oil

• 1 small onion, diced

• 1 tbsp curry powder

• ¹⁄₂ tsp turmeric

• 1 tbsp tomato paste

• 1 can (13.5 oz) coconut milk

• ¹⁄₂ cup chicken or vegetable broth

• Fresh cilantro, for garnish

• Lime wedges, for serving

Instructions

1. In a bowl, combine ground meat, breadcrumbs, egg, garlic, ginger, cumin, salt, and pepper. Mix well and form into 1-inch meatballs.
2. Heat olive oil in a large skillet over medium heat. Brown meatballs on all sides, then remove and set aside.
3. In the same skillet, sauté onion until soft. Add garlic, ginger, curry powder, turmeric, and tomato paste. Cook for 1-2 minutes until fragrant.
4. Pour in coconut milk and broth, stirring to combine. Bring to a simmer.
5. Add meatballs back to the skillet and simmer for 10-12 minutes, until cooked through and sauce has thickened.
6. Garnish with cilantro and serve with lime wedges, rice, or naan.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 22g34%

Total Carbohydrate 10g4%

Protein 20g40%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• For a gluten-free version, use gluten-free breadcrumbs.
• Swap ground meat for plant-based alternatives for a vegetarian option.
• Add a pinch of sugar to balance the flavors if needed.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: Coconut Curry Meatballs, Easy Dinner, Comfort Food, 30-Minute Meals