Description
Tender meatballs infused with coconut and curry create a comforting and exotic dish, perfect for family dinners or special gatherings.
Ingredients
Scale
- 1 lb ground meat (beef, chicken, or turkey)
- 1 egg
- 1/2 cup breadcrumbs
- 1/2 onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 2 tbsp olive oil
- 1/4 cup fresh cilantro, chopped
- Salt and black pepper, to taste
Instructions
- In a mixing bowl, combine the ground meat with onion, minced garlic, breadcrumbs, egg, salt, and pepper. Mix until everything is well incorporated.
- Using your hands, form the mixture into small meatballs, about 1 inch in diameter.
- Heat olive oil in a skillet over medium heat. Once hot, add the meatballs and brown them on all sides. Once browned, remove them from the skillet and set aside.
- In the same skillet, quickly sauté the minced garlic and ginger until fragrant.
- Whisk in the red curry paste and coconut milk, stirring until smooth.
- Add soy sauce and lime juice, allowing the sauce to simmer and thicken slightly.
- Return the meatballs to the skillet and let them simmer in the sauce for about 10-15 minutes, ensuring they are cooked through.
- Finally, garnish with fresh cilantro before serving hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg