Description
Coconut Curry Meatballs are a flavorful and comforting dish combining tender baked chicken or turkey meatballs with a rich, spiced coconut curry sauce. Perfect for a weeknight dinner, these meatballs are paired with aromatic rice or light zoodles and garnished with fresh cilantro and lime for a bright finish.
Ingredients
Scale
Meatballs
- 2 lbs lean ground chicken or ground turkey
- 1 large egg
- 3 green onions, finely chopped
- 3–4 cloves garlic, minced
- ¼ cup chopped cilantro
- ¾ cup bread crumbs
- ½ cup grated parmesan cheese or queso fresco
- 1 ½ teaspoons kosher salt
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
Sauce
- 1 tablespoon olive oil
- ½ medium onion, chopped
- 1 cup sliced snacking sweet bell peppers
- 3–4 cloves garlic, minced
- 1 ½ tablespoons ginger paste or grated fresh ginger
- 1 tablespoon garam masala
- 2 teaspoons mild curry powder
- ½ teaspoon turmeric
- ½ teaspoon cayenne pepper (optional, for spice)
- 2 tablespoons tomato paste
- 5 ounces crushed tomatoes or tomato sauce
- 14 ounces coconut milk
- ¾ cup plain Greek yogurt
- ¼ cup chopped fresh cilantro
To Serve
- Rice or zoodles
- Limes, quartered
Instructions
- Prepare and Bake Meatballs: In a large mixing bowl, thoroughly combine the ground chicken or turkey with egg, green onions, garlic, cilantro, bread crumbs, parmesan or queso fresco, kosher salt, oregano, black pepper, and cumin. Preheat your oven to 425°F. Using a cookie scoop or tablespoon, form the mixture into 30-35 meatballs about 2 tablespoons each. Place the meatballs on a baking sheet and bake for 18-20 minutes or until cooked through.
- Sear Meatballs: Heat a large skillet over medium-high heat and lightly spray with cooking spray. Quickly sear the baked meatballs on all sides to develop a golden crust. This can be done immediately after baking or with chilled meatballs from the fridge. Transfer meatballs to a plate and set aside.
- Cook the Sauce: In a large pan, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Add the sliced bell peppers, minced garlic, and ginger paste; cook for 1-2 minutes until fragrant. Stir in garam masala, curry powder, turmeric, and optional cayenne pepper along with the tomato paste. Cook for 30-60 seconds to toast the spices and intensify flavors.
- Simmer Sauce with Meatballs: Pour in the crushed tomatoes or tomato sauce and coconut milk. Stir to combine, then add the seared meatballs to the pan. Bring the mixture to a gentle simmer and cook for 2-3 minutes until the sauce thickens slightly.
- Finish the Sauce: Remove the pan from heat and stir in the plain Greek yogurt and chopped fresh cilantro for creaminess and freshness.
- Prepare Zoodles (Optional): If serving with zoodles, sprinkle 1-2 teaspoons kosher salt over the spiralized zucchini and let sit in a colander for 5-10 minutes to release water. Rinse under cold water, pat dry, and squeeze out excess moisture with paper towels. Spray a large pan with cooking spray and sauté the zoodles for 3-5 minutes until tender. Alternatively, cook rice or jasmine rice according to package instructions.
- Serve: Plate the meatballs and coconut curry sauce over a bed of rice or sautéed zoodles. Garnish with additional fresh cilantro, sliced green onions, and a squeeze of fresh lime to brighten the dish.
Notes
- Make Ahead: Meatballs can be prepared in advance and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Storage: Store leftovers in an airtight container in the refrigerator for 3 days, ensuring the meatballs are cooled to room temperature before refrigerating.
- Freezing: Freeze cooled meatballs and sauce separately or together in freezer-safe containers or bags. Lay flat to freeze for faster thawing. Thaw overnight in the refrigerator before reheating thoroughly.
- Zoodles Preparation: Properly draining zoodles prevents watery sauce and soggy noodles.
- Optional Spice: Adjust cayenne pepper quantity to control heat level according to preference.
