Easy Baked Coconut-Curry Meatballs Recipe
This easy baked coconut-curry meatballs recipe offers a deliciously spiced combination of tender meatballs with a creamy, flavorful coconut curry sauce. Perfect for a quick weeknight meal, this dish is ready in just 45 minutes and pairs wonderfully with rice or naan for a complete meal.
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.
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