Curried Pumpkin and Coconut Meatballs

Name: Curried Pumpkin and Coconut Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving
Ingredients: 1 pound ground beef; 1 cup very finely shredded fresh pumpkin or sweet potato; 3 tablespoons raisins; 1 large egg; 1 cup panko breadcrumbs; 1 clove garlic; 3/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons Coconut oil for frying; 1 medium yellow onion; 1 tablespoon butter; 2 tablespoons curry powder; 3 1/2 tablespoons all-purpose flour; 15 ounce Can coconut milk; 1 1/3 cup chicken broth; 3 tablespoons mango chutney; 1 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons chopped fresh cilantro plus extra for garnish

User Reviews

4.6

21 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4
Course
Main Course
Cuisine
Indian, Thai

Curried Pumpkin and Coconut Meatballs

Nevaeh Sloan

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Featuring a delicious medley of flavors, these pumpkin meatballs are simmered in a delicious curried coconut sauce!

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Ingredients

Servings

1 pound ground beef , or 1/2 pound ground beef, 1/2 pound ground pork; or 1 pound ground chicken
1 cup very finely shredded fresh pumpkin or sweet potato
3 tablespoons raisins
1 large egg , lightly beaten
1 cup panko breadcrumbs
1 clove garlic , minced
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons Coconut oil for frying
1 medium yellow onion , diced
1 tablespoon butter
2 tablespoons curry powder (click link for our homemade curry powder!)
3 1/2 tablespoons all-purpose flour
15 ounce Can coconut milk
1 1/3 cup chicken broth
3 tablespoons mango chutney (click link for our homemade mango chutney!)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh cilantro plus extra for garnish

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Instructions

Combine all the ingredients for the meatballs in a bowl and mix with fingers. Form into 1-inch balls.
Heat the coconut oil in a large skillet over medium-high heat and fry until browned on all sides. Transfer the meatballs to a plate.
Fry the onions with the butter in the same skillet until softened, 5 minutes, scraping up the browned bits from the bottom of the pan. Add the curry powder and flour and cook for another minute. Whisk in the chicken broth, bring it to a simmer, whisking constantly until thickened. Whisk in the coconut milk. Return to a simmer. Add the mango chutney, salt and pepper.
Return the meatballs to the skillet, reduce the heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Add salt and pepper to taste.
Serve with steamed jasmine or Basmati rice and garnished with some chopped fresh cilantro or parsley.