Coconut Curry Meatballs

Ingredients:

For the Meatballs:

• 1 lb (450g) ground chicken, turkey, beef, or lamb

• ½ cup breadcrumbs (panko or regular)

• 1 egg

• 2 cloves garlic, minced

• 1 teaspoon fresh ginger, grated

• 2 tablespoons fresh cilantro or parsley, chopped

• 1 teaspoon curry powder

• ½ teaspoon salt

• ½ teaspoon black pepper

For the Coconut Curry Sauce:

• 2 tablespoons coconut oil (or vegetable oil)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tablespoon ginger, grated

• 2 tablespoons red curry paste (or yellow/green curry paste)

• 1 teaspoon curry powder

• 1 can (14 oz / 400ml) coconut milk

• 1 cup chicken or vegetable broth

• 1 tablespoon soy sauce or fish sauce

• 1 tablespoon lime juice

• 1 teaspoon brown sugar (optional, balances flavors)

• Fresh cilantro, for garnish

Instructions:

1. Make the Meatballs

   • In a bowl, combine ground meat, breadcrumbs, egg, garlic, ginger, cilantro, curry powder, salt, and pepper.

   • Mix until just combined, then shape into small meatballs (about 1 inch in size).

2. Cook the Meatballs

   • Heat a little oil in a large skillet over medium heat.

   • Sear meatballs in batches, turning to brown all sides (they don’t need to be fully cooked through yet).

   • Remove and set aside.

3. Prepare the Curry Sauce

   • In the same skillet, add coconut oil, onion, garlic, and ginger. Sauté until fragrant (2–3 minutes).

   • Stir in curry paste and curry powder, cooking for another 1–2 minutes.

   • Pour in coconut milk and broth, stirring to combine.

   • Season with soy sauce (or fish sauce), lime juice, and brown sugar if using.

4. Simmer Meatballs in Sauce

   • Return the meatballs to the skillet.

   • Simmer gently for 15–20 minutes until meatballs are fully cooked and sauce thickens.

5. Serve

   • Garnish with fresh cilantro.

   • Serve hot with steamed jasmine rice, coconut rice, or naan bread.