Coconut Curry Meatballs Coconut Curry Meatballs

Author: Canadian Living

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

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2003


  • 2/3 cups fresh bread crumbs
  • 1/2 cup water
  • 1 egg
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 lb lean ground beef
  • 1/4 cup chopped fresh coriander
  • 2 tablespoons minced gingerroot
  • 1 onion finely chopped
  • 1 clove garlic minced
  • 1 can coconut milk
  • 1 cup chicken stock
  • 2 tablespoons lime juice
  • 1 sweet red pepper chopped
  • 1 tablespoon mild Thai red curry paste
  • 1 tablespoon yellow mild Thai curry paste
  • 1 tablespoon mild Indian curry paste


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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Coconut Curry Meatballs