What the heck is this?
Okay, so imagine if Swedish meatballs decided to ditch the cold weather and take a trip to Thailand, picked up some serious spice game, and came back swimming in the most luscious coconut curry sauce you’ve ever laid eyes on. That’s basically what we’re dealing with here. These aren’t your grandma’s meatballs (unless your grandma was secretly a Thai food genius, in which case, we’re jealous).
We’re talking tender, perfectly seasoned meatballs that practically melt in your mouth, bathing in a coconut curry sauce so good you’ll want to drink it straight from the pan. It’s comfort food that went to culinary school abroad and came back with a serious attitude and a passport full of flavor stamps.
Why This Recipe is About to Become Your Go-To Obsession
- Meatballs that don’t mess around — Tender, juicy, and packed with flavor
- Coconut curry sauce of dreams — Creamy, spicy, with just enough sweetness to keep you coming back
- One-pot wonder — Everything happens in one skillet because who has time for dishes?
- Spice level flexibility — Make it mild for the kids or fire for the heat seekers
- Rice’s best friend — Pairs perfectly with jasmine rice, but honestly goes with everything
- Freezer-friendly — Make a double batch and thank yourself later
The Good Stuff You’ll Need
For the Meatballs:
- 1 lb ground beef (80/20 is perfect)
- 1/2 lb ground pork (or more beef if you prefer)
- 1/2 cup panko breadcrumbs
- 1/4 cup whole milk
- 1 large egg
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 green onions, finely chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground coriander
- 2 tbsp vegetable oil for frying
For the Coconut Curry Sauce:
- 2 tbsp vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tbsp fresh ginger, grated
- 2-3 tbsp red curry paste (adjust to your heat tolerance)
- 1 can (14oz) coconut milk (full-fat, none of that light stuff)
- 1 can (14oz) diced tomatoes
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1 tsp salt
- 1/2 cup fresh cilantro, chopped
- 1 red bell pepper, sliced
- 1 cup snap peas or green beans
For Serving:
- Jasmine rice (or rice of your choice)
- Extra cilantro
- Lime wedges
- Sliced red chilies (if you’re feeling brave)
- Crushed peanuts (optional but amazing)
Let’s Make This Magic Happen
Step 1: Meatball Prep Like a Boss
In a small bowl, mix panko breadcrumbs with milk and let it sit for 5 minutes. This is going to make your meatballs incredibly tender, so don’t skip this step.
In a large bowl, combine ground beef, ground pork, the soaked breadcrumb mixture, egg, minced garlic, grated ginger, green onions, salt, pepper, and coriander. Mix gently with your hands – don’t overwork it or you’ll get tough meatballs, and nobody wants that.
Step 2: Roll ‘Em Out
Roll the mixture into about 20-24 meatballs, roughly the size of a golf ball. Put them on a plate and let them chill in the fridge for 15 minutes while you prep everything else. This helps them hold together when cooking.
Step 3: Brown Those Beauties
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Brown the meatballs in batches, turning them to get color on all sides – about 6-8 minutes total. They don’t need to be fully cooked through; they’ll finish in the sauce. Set them aside on a plate.
Step 4: Sauce Base Magic
In the same pan (don’t clean it – those browned bits are flavor gold), heat oil over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and grated ginger, cook for another minute until fragrant.
Step 5: Curry Paste Power
Add the red curry paste and cook for 1-2 minutes, stirring constantly. This blooms the spices and makes everything smell incredible. Your kitchen is about to smell like a Thai restaurant.
Step 6: The Creamy Dream
Pour in the coconut milk, diced tomatoes, fish sauce, brown sugar, lime juice, and salt. Bring to a gentle simmer and let it bubble away for 5 minutes to let the flavors get acquainted.
Step 7: Meatball Reunion
Nestle the browned meatballs back into the sauce along with the sliced bell pepper. Cover and simmer for 15-20 minutes, until the meatballs are cooked through and the sauce has thickened slightly.
Step 8: Veggie Finale
Add the snap peas or green beans in the last 5 minutes of cooking. You want them tender but still with some bite.
Step 9: Fresh Finish
Stir in fresh cilantro and adjust seasoning with more lime juice, salt, or curry paste as needed. Taste and adjust – this is your moment to make it perfect.
Step 10: Serve Like the Culinary Genius You Are
Serve over fluffy jasmine rice, garnish with extra cilantro, lime wedges, sliced chilies, and crushed peanuts if you’re feeling fancy. Watch people’s faces light up when they take that first bite.
Pro Tips That’ll Level Up Your Game
Don’t Overmix the Meatballs: Gentle hands make tender meatballs. Mix just until combined.
Full-Fat Coconut Milk Always: The light stuff won’t give you that rich, creamy texture we’re after.
Curry Paste Quality Matters: Thai Kitchen or Mae Ploy are solid choices. Check the expiration date – old curry paste is sad curry paste.
Taste and Adjust: Every curry paste is different in heat level and saltiness. Start with less and build up.
Switch It Up
Different Proteins: Ground turkey, chicken, or even lamb work beautifully here.
Vegetable Variations: Eggplant, zucchini, or baby spinach all play well in this sauce.
Heat Level Control: More curry paste for fire, less for mild. Add some coconut cream to cool things down.
Make It Veggie: Swap meatballs for cauliflower florets or extra-firm tofu cubes.
Make-Ahead Magic
Meatballs: Roll and freeze uncooked meatballs for up to 3 months. Cook directly from frozen, adding a few extra minutes.
Full Dish: This actually tastes better the next day as flavors develop. Store in fridge for up to 4 days.
Sauce Base: Make the sauce without vegetables and freeze for up to 3 months.
Questions People Actually Ask
Q: Can I use ground turkey instead? A: Absolutely! Add an extra tablespoon of oil when browning since turkey is leaner.
Q: What if my sauce is too spicy? A: Add more coconut milk, a spoonful of sugar, or some coconut cream to cool it down.
Q: Can I make this in a slow cooker? A: Brown the meatballs first, then add everything to the slow cooker for 4 hours on low or 2 hours on high.
Q: What’s the best way to reheat leftovers? A: Gently on the stovetop with a splash of coconut milk. The microwave works but isn’t as kind to the sauce.
Storage Situation
Leftovers: Store in the fridge for up to 4 days. The flavors actually improve overnight.
Freezing: Freezes beautifully for up to 3 months. Thaw overnight in the fridge before reheating.
Rice Storage: Store leftover rice separately and reheat with a splash of water.
Wine Pairing (Because We’re Classy Like That)
A crisp Riesling or Gewürztraminer handles the spice beautifully, or go with a light Pinot Noir if you prefer red. Beer lovers should reach for a wheat beer or IPA to complement the curry flavors.
Print
Coconut Curry Meatballs – Creamy & Spiced to Perfection
- Total Time: 1 hour
- Yield: 4–6 servings 1x
Description
Okay, so imagine if Swedish meatballs decided to ditch the cold weather and take a trip to Thailand, picked up some serious spice game, and came back swimming in the most luscious coconut curry sauce you’ve ever laid eyes on. That’s basically what we’re dealing with here. These aren’t your grandma’s meatballs (unless your grandma was secretly a Thai food genius, in which case, we’re jealous).
We’re talking tender, perfectly seasoned meatballs that practically melt in your mouth, bathing in a coconut curry sauce so good you’ll want to drink it straight from the pan. It’s comfort food that went to culinary school abroad and came back with a serious attitude and a passport full of flavor stamps.
Ingredients
For the Meatballs:
- 1 lb ground beef (80/20 is perfect)
- 1/2 lb ground pork (or more beef if you prefer)
- 1/2 cup panko breadcrumbs
- 1/4 cup whole milk
- 1 large egg
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 green onions, finely chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground coriander
- 2 tbsp vegetable oil for frying
For the Coconut Curry Sauce:
- 2 tbsp vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tbsp fresh ginger, grated
- 2–3 tbsp red curry paste (adjust to your heat tolerance)
- 1 can (14oz) coconut milk (full-fat, none of that light stuff)
- 1 can (14oz) diced tomatoes
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1 tsp salt
- 1/2 cup fresh cilantro, chopped
- 1 red bell pepper, sliced
- 1 cup snap peas or green beans
For Serving:
- Jasmine rice (or rice of your choice)
- Extra cilantro
- Lime wedges
- Sliced red chilies (if you’re feeling brave)
- Crushed peanuts (optional but amazing)
Instructions
In a small bowl, mix panko breadcrumbs with milk and let it sit for 5 minutes. This is going to make your meatballs incredibly tender, so don’t skip this step.
In a large bowl, combine ground beef, ground pork, the soaked breadcrumb mixture, egg, minced garlic, grated ginger, green onions, salt, pepper, and coriander. Mix gently with your hands – don’t overwork it or you’ll get tough meatballs, and nobody wants that.
Roll the mixture into about 20-24 meatballs, roughly the size of a golf ball. Put them on a plate and let them chill in the fridge for 15 minutes while you prep everything else. This helps them hold together when cooking.
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Brown the meatballs in batches, turning them to get color on all sides – about 6-8 minutes total. They don’t need to be fully cooked through; they’ll finish in the sauce. Set them aside on a plate.
In the same pan (don’t clean it – those browned bits are flavor gold), heat oil over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and grated ginger, cook for another minute until fragrant.
Add the red curry paste and cook for 1-2 minutes, stirring constantly. This blooms the spices and makes everything smell incredible. Your kitchen is about to smell like a Thai restaurant.
Pour in the coconut milk, diced tomatoes, fish sauce, brown sugar, lime juice, and salt. Bring to a gentle simmer and let it bubble away for 5 minutes to let the flavors get acquainted.
Nestle the browned meatballs back into the sauce along with the sliced bell pepper. Cover and simmer for 15-20 minutes, until the meatballs are cooked through and the sauce has thickened slightly.
Add the snap peas or green beans in the last 5 minutes of cooking. You want them tender but still with some bite.
Stir in fresh cilantro and adjust seasoning with more lime juice, salt, or curry paste as needed. Taste and adjust – this is your moment to make it perfect.
Serve over fluffy jasmine rice, garnish with extra cilantro, lime wedges, sliced chilies, and crushed peanuts if you’re feeling fancy. Watch people’s faces light up when they take that first bite.
Notes
Don’t Overmix the Meatballs: Gentle hands make tender meatballs. Mix just until combined.
Full-Fat Coconut Milk Always: The light stuff won’t give you that rich, creamy texture we’re after.
Curry Paste Quality Matters: Thai Kitchen or Mae Ploy are solid choices. Check the expiration date – old curry paste is sad curry paste.
Taste and Adjust: Every curry paste is different in heat level and saltiness. Start with less and build up.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: ~485 kcal
- Fat: ~32g
- Carbohydrates: ~22g
- Protein: ~28g