Coconut Curry Meatballs
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Coconut Curry Meatballs
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If you're looking to elevate your dinner routine with a dish that promises both flavor and simplicity, Coconut Curry Meatballs are a perfect choice! These meatballs are versatile enough for a casual family dinner or a special occasion, offering a creamy, spicy twist that can be prepared in no time!
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Ingredients
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 if you like it spicy)
- 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
- Rice or zoodles for serving
- limes quartered for serving
Instructions
- Combine meatball ingredients in a large mixing bowl. Preheat oven to 425°F. Make 2 Tablespoon-sized meatballs with a cookie scoop (about 30 to 35 balls). Bake for 18-20 minutes until cooked through. Refrigerate or freeze for later.
- Heat a large skillet over medium-high heat. Spray with cooking spray. Sear the meatballs quickly on all sides, whether still hot from the oven or cold from the fridge. Transfer to a plate.
- Heat olive oil in a pan over medium heat. Add onion and cook for about 5 minutes until softened. Add bell peppers, garlic and ginger and cook another 1-2 minutes until fragrant. Add garam masala, curry powder, turmeric, and cayenne pepper, if using, along with the tomato paste. Stir well to distribute the spices and tomato paste, toasting them for 30-60 seconds. Add tomato sauce, coconut milk, and meatballs. Bring to a simmer for 2-3 minutes to thicken slightly. Add Greek yogurt, then remove from heat.
- Serve the meatballs over a bed of fluffy rice, zoodles, or jasmine rice, and garnish with additional cilantro, green onions, and a squeeze of fresh lime to enhance the freshness and brightness of the dish.
- To cook zoodles, sprinkle with 1-2 teaspoons kosher salt and let sit in a colander for 5-10 minutes to release some of their water. Rinse in cold water, then pat dry and squeeze with paper towels to get rid of more water. Spray a large pan with cooking spray and saute the zoodles for 3-5 minutes until tender.
Notes
- Storage & Make Ahead
- Make Ahead: The meatballs can be made in advance and kept in the freezer for up to 3 months or the refrigerator for up to 3 days.
- Store: Store in an airtight container in the refrigerator for up to three days. Ensure they are cooled to room temperature before refrigerating to maintain the best quality.
- Freeze: Spoon the cooled meatballs and sauce into freezer-safe containers or zip-lock bags and freeze flat to save space and allow for quicker thawing. Properly stored, they can last for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Make Ahead: The meatballs can be made in advance and kept in the freezer for up to 3 months or the refrigerator for up to 3 days.
- Store: Store in an airtight container in the refrigerator for up to three days. Ensure they are cooled to room temperature before refrigerating to maintain the best quality.
- Freeze: Spoon the cooled meatballs and sauce into freezer-safe containers or zip-lock bags and freeze flat to save space and allow for quicker thawing. Properly stored, they can last for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition Information
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Calories
369kcal
(18%)
Carbohydrates
14g
(5%)
Protein
42g
(84%)
Fat
18g
(28%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.03g
Cholesterol
84mg
(28%)
Sodium
776mg
(32%)
Potassium
913mg
(26%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1645IU
(33%)
Vitamin C
58mg
(64%)
Calcium
88mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 14g | 5% |
| Protein | 42g | 84% |
| Fat | 18g | 28% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 84mg | 28% |
| Sodium | 776mg | 32% |
| Potassium | 913mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1645IU | 33% |
| Vitamin C | 58mg | 64% |
| Calcium | 88mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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