If I had my choice in life, I would want to eat these curry meatballs everyday. Simple, uncomplicated dish that is full of flavor.
You know the times when you need a recipe that is quick, easy, and tasty – and you don’t have time to plan a meal or do the research. You’re sitting in the parking lot of the grocery store with the toddler in the back seat. No list. No time.
We all know what you need, right? You need a back pocket recipe.
Hello, juicy curry meatballs of your dreams! Tender and flavorful meatballs are first pan-fried for deliciously crispy exterior and then smothered in a rich curry sauce! Wonderfully comforting meal on colder days. Perfect for this time of year. Easy to pull together any night of the week. Tasty to the max and beyond.
In my opinion this dish makes for the perfect all occasion dinner. Cut the recipe in half for a small family, or feed a crowd by doubling it. These curry meatballs are begging for some creative serving combinations and a good drench in a delicious sauce. And as we know, sauce is life.
In ideal world, I like to make a few portions of meatballs and freeze one bunch. It’s great to have some in the freezer if you’re a busy person, which seems to be everyone these days.
Also, if you’re a seasoned meatball fanatic like myself, or perhaps this dish leaves you wanting more, be sure to check out this meatball recipe as well.
Go get em, dinner-makers!
- Meatballs:
- 1 lb ground beef
- 1 lb ground pork
- 1 egg
- 2 slices sandwich bread, soaked in milk for 10 min
- 1/4 cup fresh basil, finely chopped
- 3 garlic cloves, minced
- 2 green onions, finely chopped
- 1 medium onion, grated
- 2 tbsp fish sauce
- 1 tsp red curry paste
- 1 tsp curry powder
- 1/4 tsp ground ginger
- 1/2 tsp salt + more to taste
- 1/2 tsp freshly ground black pepper
- 2 tbsp oil for frying
- Curry Sauce:
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1/4 cup red curry paste
- 2 14 oz cans coconut cream
- 3 tbsp lime juice
- 1 tbsp fish sauce
- 1/4 tsp salt + more to taste
- 1/2 tsp freshly ground black pepper
- fresh basil and cilantro to garnish
- chili flakes (optional)
- To make the meatballs, mix all ingredients (leave out the oil) together until fully incorporated.
- Heat oil in a large skillet or frying pan over medium high heat.
- Using a measuring spoon scoop meatballs out in 2 inch portions. Gently roll and place in the oil.
- Brown the meatballs in batches on all sides, but do not cook all the way through. Scoop out the meatballs onto a plate and set aside.
- To make the curry sauce, discard some of the oil from the skillet (leave about 1 tbsp).
- Add the onions and sauté until soft, about 3 minutes.
- Add garlic and sauté for 2 more minutes.
- Add the curry paste and incorporate into onions and garlic.
- Add the coconut cream and whisk until paste and cream are fully incorporated and sauce is smooth.
- Then, add the lime juice, fish sauce, salt and pepper.
- Bring to a boil, then reduce the heat and simmer for 5 minutes.
- Add all the meatballs back into the curry sauce. Cover the pan with a lid and simmer meatballs for an additional 15 minutes or until the sauce has thickened and the meatballs are cooked through.
- Serve hot over your choice of rice or noodles.
- Garnish with fresh basil and cilantro. Finish off with crushed red pepper flakes for additional heat.
These look delicious – my mouth is watering! I love the use of red curry paste and coconut milk for the sauce. These are a must have!
Thank you Vanessa!
I usually make meatballs the Swedish way, sort of plain and boring actually. Your recipe, however, looks like a party! I need to try this.
Thank you so much Stephanie! Sometimes simple can be genius!:)
How much milk is needed to soak the bread please?
Best meatballs I’ve ever made! Why did I wait so long to bake them? I was short on breadcrumbs so I put French Fried Onions in the food processor and added to the breadcrumbs! Turned out marvelous! Going to start another batch to freeze tomorrow and please visit us: https://www.beckandbulow.com