+ Coconut Curry Meatballs, a fresh new take on Curry +
The other night I hosted a coconut inspired dinner party and these meatballs were the home run hit of the evening! Kick the idea of the traditional Italian meatball out of your mind. These meatballs have a whole new flavor profile and they are scrumptious. Pair them with the Coconut curry sauce and rice and you’re in business!
Time Saving Tip // If you are serving this for a dinner party, you can make the meatballs and the sauce in advance and then combine and reheat right before you serve. Perfect for a dinner party!
Meatball Curry Recipe
Prep time
Cook time
Total time
These scrumptious meatballs with the heat from the pepper and the bite of the ginger will be the home run hit of the night!
Author: Heather // WhipperBerry
Recipe type: Main Dish or Appetizer
Cuisine: Indian
Serves: 5-6
Ingredients
- Meatballs
- 1 pound ground beef
- 1 green serrano chile, minced
- 1 tablespoon ginger, minced
- 2 tablespoons italian flat leaf parsley or cilantro, minced
- 1 teaspoon salt
- 1 egg
- 2 slices of bread
- 1 cup Silk Original Coconut Milk
- Curry
- 3 tablespoons coconut oil
- ½ teaspoon brown or black mustard seeds
- 4 shallots thinly sliced
- 5 cloves garlic, minced
- 1 inch piece of ginger, minced
- 2 teaspoons coriander
- 2 teaspoons cumin
- ½ teaspoon cayenne pepper
- 2 medium plum tomatoes, finely diced
- 1 (14 oz.) can of full fat coconut milk
- ½ cups of Silk Original Coconut Milk
- salt to taste
- Garnish
- 1 tablespoons of Italian flat leaf parsley or cilantro
- lime wedges
Instructions
- Meatballs
- In a small bowl, place your bread and coconut milk and let soak.
- In a large bowl, place your ground beaf, chile, ginger, and parsley (or cilantro), egg and salt. Squeeze out excess coconut milk out of your bread and break into small pieces and add the the large mixing bowl. Combine the mixture, being careful not to over mix.
- Using a 1 ounce scoop, make your meatballs (roughly 16) and place on top of a wire rack that has been sprayed with cooking spray, over a baking sheet.
- Place in a 400˚ oven for 15 minutes. Remove from oven and add to the curry sauce to finish cooking.
- Curry
- In a large skillet over medium high heat, add the coconut oil and heat until nearly smoking. Add the mustard seeds, cover the pan with a lid because the seeds will pop. Once the popping has died down, add the shallots, garlic and ginger and cook until golden brown 1-2 minutes. Add the coriander, cumin and cayenne pepper, stir cook for 30 seconds, then add the tomatoes. Cook for about 5 minutes until the tomatoes are soft.
- Add the full fat coconut milk, the silk coconut milk, ½ teaspoon salt and bring to a simmer. Add the meatballs and simmer for and additional 15-20.
- Finish with parsley (or cilantro) and lime juice and serve over a bead of rice.
