Tested till perfect Coconut Curry Meatballs

Coconut Curry Meatballs

Serve with: Egg noodles; sprinkle with chopped fresh coriander.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2003

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2/3 cup 2/3cupfresh bread crumbs
  • 1/2 cup 1/2cupwater
  • 1 1eggeggs
  • 1 1clove garliccloves of garlic, minced
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1 lb 1lblean ground beef
  • 1/4 cup 1/4cupchopped fresh coriander
  • 2 tbsp 2tbspminced gingerroot
  • 1 1oniononions, finely chopped
  • 1 1clove garliccloves of garlic, minced


  • 1 can 1cancoconut milk
  • 1 cup 1cupchicken stock
  • 2 tbsp 2tbsplime juice
  • 1 1sweet red peppersweet red peppers, chopped
  • 1 tbsp 1tbspmild Thai red curry paste or yellow mild Thai curry paste or mild Indian curry paste
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In bowl, combine fresh bread crumbs with water; let stand until absorbed, about 5 minutes. Beat in egg, garlic, salt, pepper, coriander and gingerroot. Mix in beef. Roll by rounded tablespoonfuls into balls.

Brush large nonstick skillet with vegetable oil; heat over medium-high heat. Brown meatballs, in batches, about 5 minutes. Transfer to bowl.

Drain any fat from pan. Add onion and garlic; cook over medium heat, stirring often, for 3 minutes.

Add coconut milk, chicken stock, lime juice, sweet red pepper and Thai or Indian curry paste; simmer, stirring occasionally, until slightly thickened, about 25 minutes. Return meatballs and any accumulated juices to pan; simmer, turning meatballs occasionally, until no longer pink inside and sauce is thickened, about 20 minutes.

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