Indian
Coconut Curry Meatballs
Tender ginger-spiced beef meatballs simmered in a creamy tomato-coconut curry finished with lime and cilantro.
6 servings · 25 minutes prep · 35 minutes cook
Ingredients
Meatballs
- 1 1/2 lb ground beef
- 1/4 cup plain whole-milk Greek yogurt
- 1/2 cup grated yellow onion
- 1/2 cup panko breadcrumbs
- 2 cloves garlic, finely grated
- 1 tbsp finely grated fresh ginger
- 1 tsp garam masala
- 1 1/4 tsp kosher salt
Coconut curry
- 2 tbsp neutral oil
- 1 large yellow onion, finely chopped
- 2 tbsp tomato paste
- 2 tsp curry powder
- 1 tsp ground cumin
- 1 can full-fat coconut milk
- 1 cup chicken stock
- 1 tbsp fresh lime juice
- 1/2 cup cilantro leaves
Directions
Shape and brown the meatballs
- Mix the beef, yogurt, grated onion, panko, garlic, ginger, garam masala, and salt just until evenly combined. Shape into 24 meatballs.
- Heat half the oil in a wide skillet over medium-high. Brown the meatballs in two batches, turning carefully, about 5 minutes per batch. Transfer to a plate; they need not be cooked through.
Make the curry
- Reduce the heat to medium and add the remaining oil and chopped onion. Cook until golden at the edges, about 8 minutes. Stir in the tomato paste, curry powder, and cumin; fry until the paste darkens slightly, about 2 minutes.
- Gradually stir in the coconut milk and stock. Return the meatballs and their juices, bring to a gentle simmer, and cook uncovered until the sauce coats a spoon and the centers reach 160°F (71°C), 12 to 15 minutes.
- Remove from the heat. Stir in the lime juice, taste for salt, and finish with cilantro.
