When it comes to comforting meals that feel indulgent yet balanced, few recipes deliver like these baked coconut-curry meatballs.
They’re not just a dish—they’re an experience, blending bold flavors with a simple cooking process that makes them perfect for any night of the week.
This easy recipe is packed with tender meatballs baked to perfection and bathed in a rich, aromatic curry sauce that turns dinner into an unforgettable food moment.
Why This Easy Recipe Is Perfect for Busy Evenings
Weeknights demand meals that are fast, flavorful, and fuss-free, and this recipe checks all those boxes. By baking the meatballs instead of pan-frying, you save time and avoid the mess, keeping the cooking process streamlined and efficient.
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Plus, the coconut-curry sauce comes together in minutes, infusing every bite with warm spices, creamy richness, and a hint of citrus brightness.
This recipe isn’t just easy—it’s versatile. Whether you serve it over fluffy white rice, nutty brown rice, or even with naan for dipping, it adapts to your preferences.
It’s a must-try for food lovers seeking a blend of convenience and culinary excitement.
Tips for Making the Best Coconut-Curry Meatballs
- Choose Your Meat: While lamb is rich and flavorful, ground beef works just as well and is more budget-friendly. For a lighter option, try ground turkey or chicken.
- Keep Them Juicy: A touch of Greek yogurt in the mixture ensures the meatballs stay moist. Don’t skip this step—it’s a game-changer!
- Perfect Spice Blend: Chipotle chili powder and yellow curry powder provide warmth without overwhelming heat. If you prefer a spicier kick, add a pinch of cayenne.
- Don’t Overwork the Mixture: Mix the meatball ingredients gently to keep them tender. Overmixing can make them dense.
Substitutions for Dietary Preferences
This recipe is naturally gluten-free, but it’s easy to make it fit other dietary needs:
- Dairy-Free: Replace the Greek yogurt with a non-dairy yogurt alternative.
- Low-Carb: Skip the rice and serve these meatballs with cauliflower rice or zucchini noodles.
- Vegan: Swap the meat for plant-based ground alternatives and adjust the spices to taste.
These modifications ensure everyone at your table can enjoy this incredible recipe.
Meal Prep Ideas for Busy Weeks
Make a double batch of these meatballs and freeze half for a quick dinner option later.
The curry sauce freezes beautifully too, so you can enjoy a homemade meal in minutes even on your busiest nights. Simply reheat and serve for a meal that feels fresh and vibrant.
Why Coconut-Curry Is a Timeless Flavor Combination
Coconut milk adds creamy depth and balances the bold spices in this recipe. The combination of ginger, garlic, and curry powder creates a flavor profile that’s both exotic and comforting.
This easy baked coconut-curry meatball recipe is more than just dinner—it’s a flavorful escape to the Mediterranean and beyond. Whether you’re impressing guests or treating yourself to something special, this dish guarantees smiles around the table.
Easy Baked Coconut-Curry Meatballs Recipe
Equipment
- Rimmed baking sheet
- Parchment paper
- Large skillet
Ingredients
Meatballs:
- 1 pound lean ground beef or lamb
- 2 tablespoons full-fat plain Greek yogurt
- 2 green onions chopped
- 1½ teaspoons chipotle chile powder divided
- Kosher salt and freshly ground pepper
Sauce:
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion chopped
- 4 garlic cloves minced or grated
- 1 1-inch piece of fresh ginger, peeled and grated
- 1 tablespoon yellow curry powder
- ½ teaspoon ground cinnamon
- 1 14-ounce can full-fat unsweetened coconut milk
- Juice of 1 lemon
- ⅓ cup fresh cilantro roughly chopped
To Serve:
- Steamed white or brown rice
- Naan
Instructions
Preheat the oven:
- Set your oven to 450°F and prepare a rimmed baking sheet by lining it with parchment paper.
Make the meatballs:
- In a mixing bowl, combine the ground beef or lamb, Greek yogurt, chopped green onions, ½ teaspoon of the chipotle chile powder, and a pinch of salt and pepper. Mix thoroughly using your hands.
- Lightly oil your hands to prevent sticking, then shape the mixture into 15–20 meatballs, each about 2 tablespoons in size.
- Place the meatballs on the baking sheet, ensuring they are evenly spaced. Bake in the preheated oven for about 15 minutes, or until they develop a crispy exterior and are cooked through.
Prepare the sauce:
- Heat the olive oil in a large skillet over medium heat. Add the chopped yellow onion and sauté until it softens, about 5 minutes.
- Add the minced garlic and grated ginger, cooking for another 5 minutes until fragrant.
- Stir in the remaining 1 teaspoon of chipotle chile powder, the curry powder, and the ground cinnamon. Let the spices toast briefly, about 1 minute.
- Pour in the coconut milk and ½ cup of water. Increase the heat to medium-high and bring the mixture to a boil. Let it simmer for about 5 minutes, stirring occasionally, until it thickens slightly. Add the lemon juice and mix well.
Combine the meatballs with the sauce:
- Add the baked meatballs to the skillet with the sauce. Gently stir to coat the meatballs evenly. Let everything simmer for an additional 5 minutes, allowing the sauce to thicken further. Stir in the chopped cilantro.
Serve:
- Serve the coconut-curry meatballs hot, accompanied by steamed rice or naan. Garnish with extra cilantro for added freshness, if desired.
Notes
- For a spicier dish, increase the amount of chipotle chile powder.
- Substitute ground turkey or chicken for a lighter alternative.
- Add steamed vegetables, like peas or spinach, for extra nutrients.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.