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Coconut Curry Meatballs – Creamy & Spiced to Perfection Recipe

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4.1 from 30 reviews

These Coconut Curry Meatballs are a flavorful and creamy dish featuring ground chicken or turkey meatballs infused with warm spices, baked to perfection, and simmered in a rich coconut curry sauce. This easy-to-make recipe combines a blend of aromatic spices, red curry paste, and coconut milk to create a comforting, vibrant meal perfect for serving over rice or quinoa. Garnished with fresh herbs, the dish balances creamy, spicy, and fresh flavors for a satisfying dinner.

Ingredients

For the Meatballs:

  • 1 lb (450g) ground chicken or turkey
  • 1/2 cup breadcrumbs (preferably panko)
  • 1/4 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp chili powder (adjust for spice preference)
  • Salt and pepper to taste
  • 2 tbsp fresh cilantro, chopped (plus extra for garnish)

For the Coconut Curry Sauce:

  • 1 tbsp coconut oil (or olive oil)
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 tbsp red curry paste
  • 1 can (13.5 oz) coconut milk
  • 1 cup vegetable or chicken broth
  • 1 tbsp fish sauce (optional, for depth)
  • Juice of 1 lime
  • 1 cup baby spinach (optional)
  • Fresh basil leaves, for garnish
  • Cooked rice or quinoa, for serving

Instructions

  1. Prepare the Meatballs: In a large bowl, combine ground chicken or turkey, breadcrumbs, grated Parmesan, beaten egg, minced garlic, grated ginger, ground cumin, ground coriander, chili powder, salt, and pepper. Mix until all ingredients are evenly combined.
  2. Form the Meatballs: Shape the mixture into meatballs about 1 inch in diameter. Place them evenly spaced on a baking sheet lined with parchment paper. This should yield about 24-28 meatballs.
  3. Cook the Meatballs: Preheat oven to 400°F (200°C). Bake the meatballs for 15-20 minutes until cooked through and golden brown, turning them halfway through cooking. Alternatively, pan-fry them over medium heat in a skillet until browned and thoroughly cooked.
  4. Make the Coconut Curry Sauce: Heat coconut oil in a large skillet or saucepan over medium heat. Add chopped onions and sauté about 5 minutes until translucent. Stir in minced garlic and grated ginger, cooking for an additional minute until fragrant. Add red curry paste and cook for 2-3 minutes, stirring constantly to release its flavors.
  5. Add Liquids and Simmer: Pour in coconut milk and broth, stirring to combine. Bring the mixture to a gentle simmer. Add fish sauce if using and lime juice. Adjust seasoning with salt or extra chili for desired spice level.
  6. Combine Meatballs and Sauce: Gently add baked meatballs to the simmering curry sauce. Let them cook together for 5-10 minutes so the meatballs absorb the sauce flavors. Just before serving, stir in baby spinach until wilted, if using.
  7. Serve: Spoon the coconut curry meatballs and sauce over cooked rice or quinoa. Garnish with fresh cilantro and basil leaves for a pop of freshness and color. Enjoy your creamy, spiced coconut curry meatballs!

Notes

  • You can substitute ground turkey with ground chicken or even pork based on preference.
  • If you prefer a spicier dish, increase the chili powder or add a dash of cayenne pepper to the meatball mixture or curry sauce.
  • For a gluten-free version, replace breadcrumbs with gluten-free breadcrumbs or ground oats.
  • Fish sauce is optional but adds a depth of umami flavor to the curry sauce.
  • Meatballs can be pan-fried instead of baked if you want a crispier exterior.
  • Baby spinach is optional but adds color, nutrition, and a mild flavor balance to the rich curry.

Find it online: https://flavorspath.com/coconut-curry-meatballs-creamy-and-spiced-to-perfection-recipe/