Coconut Curry Meatballs Recipe

Three coconut curry meatballs served on tasting spoons.

4.34 from 15 votes

Bring an exotic twist to your menu with Coconut Curry Meatballs in a luscious red curry coconut sauce. Enjoy as a tantalizing appetizer or as a hearty main dish with rice or noodles - all ready in 25 minutes!

Prep Time10

Cook Time15

Total Time25

Course: Appetizers

Cuisine: Thai

Diet: Gluten Free, Dairy Free

Servings: Meatballs

Calories: 68kcal

Author: Linda

Ingredients

1 lb. lean ground beef
1/2 tsp. fish sauce
1 14oz can of unsweetened light coconut milk
2 Tbsp. Panang curry paste or any red curry paste
1/4 c. water
1 Tbsp. brown sugar
1 Tbsp. fish sauce
4 wild lime leaves optional

Instructions

Place your ground beef in a medium bowl and season with 1/2 tsp. fish sauce. Form 24 meatballs using about a tablespoon of beef for each one. Set aside.
Heat half the can of coconut milk in a medium skillet over medium heat. Let it cook for a few minutes until it thickens and bubbles. Add the curry paste and work it into the coconut milk using the back of a wooden spoon.
Once combined, add the rest of the coconut milk along with the meatballs. Spoon the curry sauce over the top of the meatballs and cook, stirring now and then, for 2-3 minutes.
Turn the heat up to medium-high and add the water, brown sugar, and 1 tablespoon of fish sauce. Toss in the whole wild lime leaves. Simmer and stir occasionally for 5 minutes. Turn off the heat, remove the lime leaves, and serve.

Notes

To store Coconut Curry Meatballs, place them in an airtight container and store them in the refrigerator for up to 4 days. For freezing, just ensure they are fully cooled and stored in a freezer-safe container for up to 3 months.

To reheat, simmer in a large skillet over medium heat until warmed through, or microwave in a microwave-safe dish for 2-3 minutes, stirring halfway. Add a splash of water or coconut milk if the sauce thickens too much during reheating.

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