Creamy Coconut Curry Meatballs

Creamy coconut curry meatballs became one of my favorite comforting dinners after a rainy evening when I wanted something warm, cozy, and a little bit spicy so I mixed up tender meatballs, simmered them in a velvety coconut curry sauce, and served them over fluffy rice and after that first bite I was completely hooked. Now whenever I’m craving a dish that feels both bold and soothing, this is my go-to recipe that always makes my kitchen smell incredible.

What I love most is how the juicy, perfectly seasoned meatballs soak up all the creamy, rich curry sauce and the hint of coconut brings a subtle sweetness that balances the spices so beautifully. Every bite feels like a warm, comforting hug and it’s surprisingly simple to make, which means I come back to it anytime I want to impress friends or treat myself to something special.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Ground chicken or turkey – Makes the meatballs juicy and tender.
• Onion – Adds sweet, savory flavor to the meat mixture.
• Garlic – Brings bold, aromatic depth to the dish.
• Fresh ginger – Adds warmth and brightness to the curry sauce.
• Cilantro – Fresh and herby, mixed in and for garnish.
• Egg – Helps bind the meatballs together.
• Panko breadcrumbs – Keep the meatballs light and moist.
• Coconut milk – The creamy, rich base for the sauce.
• Red curry paste – Brings heat and beautiful color.
• Soy sauce – Adds savory umami flavor.
• Lime juice – Brightens and balances the sauce.
• Salt and black pepper – Essential for seasoning just right.
• Rice – The perfect base to soak up all that creamy sauce.

Tools You’ll Need

• Mixing bowl – To bring the meatball mixture together.
• Baking sheet – For baking the meatballs before adding them to the sauce.
• Large skillet – To simmer the sauce and finish cooking the meatballs.
• Whisk – To combine the sauce ingredients smoothly.
• Knife – For chopping herbs and aromatics.
• Cutting board – For prepping ingredients.

Instructions

Step 1

I start by mixing ground chicken, chopped onion, minced garlic, chopped cilantro, panko breadcrumbs, egg, salt, and pepper in a large bowl until well combined.

Step 2

I form the mixture into evenly sized meatballs and place them on a lined baking sheet.

Step 3

I bake the meatballs at 400°F (200°C) for about 18–20 minutes until they’re golden and cooked through.

Step 4

While they bake, I heat a skillet over medium heat and sauté garlic and ginger until fragrant.

Step 5

I whisk in red curry paste and let it cook for a minute to deepen the flavor.

Step 6

I pour in the coconut milk, soy sauce, and lime juice, stirring until the sauce is smooth and creamy.

Step 7

I add the baked meatballs to the skillet, letting them simmer in the sauce for about 5–10 minutes to soak up all the flavors.

Step 8

I serve the meatballs hot over rice and garnish with fresh cilantro for a fresh, vibrant finish.

Tips

If you want to adjust the heat, I suggest using more or less curry paste depending on your spice preference. You can also swap ground chicken for beef or pork for a different twist, or even use cauliflower rice for a lighter option!

Ways to Serve

I love serving creamy coconut curry meatballs over steamed jasmine rice or fluffy basmati rice. They’re also amazing with rice noodles or scooped into lettuce cups for a fun, lighter version.

Frequently Asked Questions

Can I make creamy coconut curry meatballs ahead of time?

Yes! They actually taste even better the next day as the flavors develop.

Can I freeze them?

Definitely! Freeze in an airtight container and thaw in the fridge before reheating.

Can I use store-bought meatballs?

Of course! Just bake them first, then simmer in the sauce as described.

See You in the Kitchen

I hope you give these creamy coconut curry meatballs a try! They’re comforting, flavorful, and so easy to make perfect for any cozy dinner night. I’d love to see your creations, so share your photos and save this recipe for your next delicious craving.

Happy Cooking!

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