Creamy Coconut Curry Meatballs - Irresistible 30-Minute Comfort
A creamy and flavorful dish featuring tender meatballs in a rich coconut curry sauce, perfect served with rice or quinoa.
Ingredients
- 1 lb 450g ground chicken or turkey
- ½ cup breadcrumbs preferably panko
- ¼ cup grated Parmesan cheese
- 1 egg lightly beaten
- 2 cloves garlic minced
- 1 teaspoon ginger grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon chili powder adjust for spice preference
- Salt and pepper to taste
- 2 tablespoon fresh cilantro chopped (plus extra for garnish)
- 1 tablespoon coconut oil or olive oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 inch ginger grated
- 1 tablespoon red curry paste
- 1 can 13.5 oz coconut milk
- 1 cup vegetable or chicken broth
- 1 tablespoon 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
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, mix ground chicken, breadcrumbs, Parmesan, egg, garlic, ginger, cumin, coriander, chili powder, salt, pepper, and cilantro. Form into 1-inch meatballs and place on the baking sheet.
- Bake for 18-20 minutes until cooked through.
- Heat oil in a large skillet over medium heat. Sauté onion, garlic, and ginger until softened.
- Add red curry paste and cook for 1 minute. Pour in coconut milk and broth, stirring well.
- Bring to a simmer and add fish sauce (if using) and lime juice. Add meatballs and simmer for 5-10 minutes.
- Stir in spinach just before serving. Garnish with cilantro and basil.
- Serve over rice or quinoa.
Notes
- Adjust chili powder for desired spice level.
- Use ground turkey if preferred.
- Fish sauce adds depth but can be omitted.
- Spinach is optional but adds freshness.