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Curried Pumpkin and Coconut Meatballs

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Combine all the ingredients for the meatballs in a bowl and mix with fingers. Form into 1-inch balls.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with steamed jasmine or Basmati rice and garnished with some chopped fresh cilantro or parsley.