Description
A quick and healthy Coconut Curry Meatballs recipe that combines juicy meatballs with a rich, creamy coconut curry sauce.
Ingredients
Scale
- 1 lb ground chicken or turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp chili powder
- Salt and pepper, to taste
- 2 tbsp coconut oil
- 1 onion, chopped
- 1 tbsp red curry paste
- 1 can coconut milk
- 1 cup broth (chicken or vegetable)
- 1 tbsp fish sauce
- Juice of 1 lime
- 1 cup baby spinach
- Fresh basil and cilantro, for garnish
- Cooked rice or quinoa, for serving
Instructions
- Prepare Your Ingredients: Dice onions and mince garlic and ginger.
- Make the Meatballs: Combine all meatball ingredients in a large bowl, mix well, and form into 1-inch meatballs. Place on a baking sheet.
- Cook the Meatballs: Preheat oven to 400°F (200°C) and bake meatballs for 15-20 minutes until cooked through and golden brown.
- Make the Coconut Curry Sauce: In a skillet, melt coconut oil, sauté onions until translucent, then add garlic and ginger. Add red curry paste, coconut milk, broth, and fish sauce. Simmer.
- Combine Meatballs and Sauce: Add meatballs to the sauce, simmer for 5-10 minutes, and stir in baby spinach until wilted.
- Serve: Serve meatballs over rice or quinoa, garnished with fresh basil and cilantro.
Notes
For a vegetarian option, substitute meat with lentils or chickpea-based meatballs. Adjust the spices to your preference for heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 120mg