Coconut Curry Meatballs

Why You’ll Love This Recipe

I’m always looking for “fancy” ways to serve ground beef, and these meatballs are one of my favorite ways to turn everyday hamburger into an easy but elegant meal. Honestly, I think if I served just about anything in meatball form, my husband and kids would devour it!

• An easy weeknight dinner: The meatballs bake in the oven while you make the sauce—super simple and basically stress-free.
• Great for meal prep: This dish reheats beautifully, so it’s perfect for lunch or leftovers during the week.
• Customizable spice level: Whether you like a hint of heat or want it super spicy, you can easily adjust the curry and chili powder (or add some cayenne) to suit your tastes.

After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and tasty variations!

Coconut Curry Meatballs

Ground beef is combined with curry powder and spices, then shaped into meatballs, baked, and served in a creamy, coconut curry sauce. For an amazing meal, serve these meatballs over rice, with naan for soaking up the extra sauce.

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Course: Main Dishes

Keyword: beef curry meatballs, Coconut Curry Meatballs

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 6 servings

Calories: 448kcal

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Ingredients 

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For the meatballs

• 1 lb. ground beef
• 1/4 cup Greek yogurt
• 2 green onions chopped
• 1/2 teaspoon chili powder
• 1/2 teaspoon curry powder
• 1/2 cup breadcrumbs
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

For the sauce

• 1-2 tablespoons olive oil
• 1/2 cup diced onion
• 3-4 cloves garlic minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon red curry paste
• 1/2 teaspoon curry powder
• 1/2 teaspoon chili powder
• 1 14 oz. can coconut milk
• 1/2 cup heavy cream
• Salt and pepper to taste
• Chopped fresh cilantro for garnish

Instructions

• Preheat oven to 450 degrees. Line a rimmed baking sheet with foil and spray with non-stick cooking spray.
• In a medium bowl, combine all of the ingredients for 1 lb. ground beef. 1/4 cup Greek yogurt. 2 green onions. 1/2 teaspoon chili powder. 1/2 teaspoon curry powder. 1/2 cup breadcrumbs. 1/4 teaspoon salt. 1/4 teaspoon pepper and mix well using your hands. Shape into walnut sized balls and place on the prepared baking sheet.
• Bake for ab out 15 minutes, or until cooked through and brown on the outside.
• Meanwhile, make the sauce. In a large skillet over medium-heat, heat 1-2 tablespoons olive oil. Add the 1/2 cup diced onion and cook until soft, about 5 minutes. Add 3-4 cloves garlic and 1 tablespoon grated fresh ginger and cook 2-3 minutes more.
• Stir in 1 tablespoon red curry paste, 1/2 teaspoon curry powder and 1/2 teaspoon chili powder. Whisk in 1 14 oz. can coconut milk and bring to a simmer. Stir in 1/2 cup heavy cream and simmer until the sauce thickens slightly, 5-10 minutes.
• Remove the meatballs from the oven and add them to the sauce, stirring gently to coat. Cook 5 minutes.
• Serve meatballs and sauce over cooked rice. Garnish with fresh chopped cilantro before serving.

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Nutrition

Serving: 1g | Calories: 448kcal | Carbohydrates: 13g | Protein: 25g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 359mg | Fiber: 1g | Sugar: 3g

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Recipe Tips

• Don’t overmix! Use your hands or a fork to combine the meatball mixture just until everything is incorporated—overmixing can make them tough.
• Use a cookie scoop to portion the meatballs: This helps keep your meatball the same size, which helps them bake evenly.
• Taste and adjust as you go: Depending on your curry paste, you may want to add extra salt, spice, or even a squeeze of lime to brighten things up.

Storage and Reheating

• Refrigerator: Store in an airtight container in the refrigerator for up to 4 days.
• Freezer: Cool completely, then transfer to a freezer-safe container or zip-top bag. Freeze for up to 2 months.

Reheating

• Stovetop: Add meatballs and sauce to a skillet or saucepan and warm over medium-low heat for 5–8 minutes, stirring occasionally. If the sauce seems too thick, stir in a splash of water, broth, or coconut milk.
• Microwave: Place in a loosely covered microwave-safe bowl. Heat for 1 minute, stir, then continue heating in 30-second intervals until hot.

Variations and Fun Twists

• Dairy Free: Skip the heavy cream and use extra coconut milk or a splash of unsweetened almond milk for a fully dairy-free version.
• Extra Spicy: Add more red curry paste, a dash of cayenne, or sliced Thai chilis to kick up the heat.
• Make it an appetizer! Serve the meatballs on toothpicks with a drizzle of sauce.