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Red Curry Meatballs
5 from 9 votes

Red Curry Meatballs

Red Curry Meatballs - Indian-spiced beef meatballs are simmered in a homemade red curry sauce that's perfectly spicy, savory, and so comforting especially when served over a bed of basmati rice! Learn how to recreate this ethnic dish that'll IMPRESS your family and friends and have everyone begging for more!

Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings: 6
Calories: 448 kcal
Cuisine: Indian

Ingredients

Meatballs
  • 1 pound ground beef lean
  • 1 jalapeno pepper seeded and diced small (use 1/2 pepper or none if concerned about heat level, small
  • 1 egg large
  • ⅓ cup panko bread crumbs
  • ¼ cup white onion diced small
  • 1 tablespoon Greek yogurt or sour cream
  • 1 tablespoon sesame oil toasted
  • 1 ½ teaspoons garam masala
  • 1 teaspoon ginger freshly grated
  • 1 teaspoon Madras curry powder
  • 1 teaspoon salt or to taste
  • 1 teaspoon dried coriander
  • 1 teaspoon cumin dried
  • ½ teaspoon black pepper or to taste, freshly ground
Red Curry
  • ¼ cup vegetable oil or olive oil
  • ½ cup white onion diced small
  • 2 tablespoons garlic finely minced
  • 1 tablespoon ginger freshly grated
  • 3 tablespoons all-purpose flour
  • 2 tablespoons Madras curry powder
  • 1 ½ teaspoons garam masala
  • 1 teaspoon Turmeric ground
  • 1 teaspoon ground coriander
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper or to taste, freshly ground
  • 2 tablespoons tomato paste
  • 3 cups beef broth reduced sodium
  • diced tomatoes do not drain, petite, canned, 15-ounce can
  • 1 cup coconut milk lite may be used but curry will be thinner, full-fat, canned
  • 3 dried red chile Indian kashmiri chili peppers or Mexican chiles de arbol - these are spicier
  • 1 bay leaf
  • ¼ cup cilantro finely minced; or more to taste, fresh
  • 2 to 3 tablespoons lime juice or to taste, freshly squeezed
  • granulated sugar optional and to taste, or brown sugar
  • lime optional for serving, wedges
  • basmati rice optional for serving

Instructions

    Cup of Yum
  1. Meatballs* - Preheat oven to 375F and line a baking sheet with heavy-duty nonstick aluminum foil for easier cleanup (optional but recommended), spray with cooking spray; set aside.
  2. To a large bowl, add all ingredients, and using your clean hands or a wooden spoon gently mix all the ingredients together, taking care not to overmix or meatballs will be tougher.
  3. Using a small scoop, form 1-tablespoon sized meatballs and place them on the prepared baking sheet, evenly spaced apart.
  4. Bake for about 20 minutes, or until just done, making sure not to overbake. Tips - It's okay to pull meatballs when they're slightly pink in the center because they'll continue to cook when they simmer in the curry sauce. While meatballs are baking, start making the curry.
  5. Red Curry - To a large skillet, add the oil, onion, garlic, ginger, and saute over medium-high heat for 3 to 4 minutes, stirring nearly constantly.
  6. Add the flour, Madras curry powder, garam masala, turmeric, coriander, salt, pepper, and toast for 1 minute, stirring constantly.
  7. Add the tomato paste, stir to combine, and cook for 1 minute, stirring constantly.
  8. Add the beef broth, diced tomatoes (do not drain), and stir to combine.
  9. Add the coconut milk (I highly recommend full fat rather than lite, use canned coconut milk, not refrigerated), Indian kashmiri chili peppers or Mexican chiles de arbol (these are spicier), bay leaf, and simmer over medium-low for about 20 minutes, stirring occasionally.
  10. When the meatballs have finished baking, carefully drop them into the curry, stir to combine and coat evenly, and simmer for an additional 10 minutes.
  11. Remove the bay leaf and optionally remove the chile peppers (remove them if you're concerned about the curry getting too spicy as it sits), add the lime juice, cilantro, stir to combine, and taste your curry. Don't be afraid to add salt, additional spices as desired, and if your curry is bitter, I find that 1 teaspoon of sugar takes the edge off and balances the dish but this is optional.
  12. Optionally serve with lime wedges, basmati rice, or as desired. Curry and meatballs will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months. Reheat gently before serving.

Notes

  • *Frozen meatballs may be used. Thaw them and add them directly to your already simmer red curry. You can skip the baking step since they’ve already been cooked. 
  • You can also make meatballs with ground chicken, ground turkey, ground pork, or mix-and-match with the ground beef. Take care that you don't overbake them especially with very lean protein like chicken and turkey.

Nutrition Information

Serving 1 Calories 448kcal (22%) Carbohydrates 30g (10%) Protein 30g (60%) Fat 24g (37%) Saturated Fat 12g (60%) Polyunsaturated Fat 10g (59%) Cholesterol 101mg (34%) Sodium 1173mg (49%) Fiber 4g (16%) Sugar 7g (14%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 448

% Daily Value*

Serving 1
Calories 448kcal 22%
Carbohydrates 30g 10%
Protein 30g 60%
Fat 24g 37%
Saturated Fat 12g 60%
Polyunsaturated Fat 10g 59%
Cholesterol 101mg 34%
Sodium 1173mg 49%
Fiber 4g 16%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.