Coconut Curry Meatballs
Lean beef meatballs smothered in creamy coconut sauce make for a warm and cozy weeknight dinner with bold Thai-inspired flavors.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 pound 93% lean ground beef
- 1 tablespoon + 1 teaspoon fresh ginger divided
- 4 cloves garlic minced and divided
- ½ teaspoon kosher salt
- 1 tablespoon olive oil
- 1 green bell pepper thinly sliced
- 1 onion thinly sliced
- 2 tablespoons red curry paste
- 1 lime juiced
- 2 teaspoons fish sauce
- 1 can (13.5 ounces) coconut milk
- ¼ cup fresh basil chopped
- ¼ cup fresh cilantro chopped
- 2 tablespoons toasted coconut
Instructions
Instructions
- Mix your ground beef with 1 tablespoon ginger, 2 cloves garlic, and kosher salt in a bowl. Shape 'em into small meatballs that fit in your palm.
- Heat olive oil in your pan over medium heat. Brown those meatballs all around until done. Then take 'em out and set aside — don’t crowd your pan.
- Toss in the leftover ginger and garlic to the skillet, sauté 1-2 minutes till smells pop.
- Add the sliced bell pepper and onion. Cook about 5 minutes till they soften but still got some crunch left.
- Stir in red curry paste. Cook for 1 minute so the flavors bloom real good.
- Pour coconut milk, fresh lime juice, and fish sauce. Bring to a simmer and slide your meatballs back in. Cover and let it meld for 10 minutes before diving in.
- Stir in the basil and cilantro once everything's done simmering.
- Top with toasted coconut flakes and serve hot!
Notes
Serve these meatballs over rice or noodles for a complete meal. Garnish with extra herbs if you like a fresh touch.