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

Scale

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

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.

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