Name: Curried Meatballs and Rice
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 pound ground beef (- 80% lean); 1 pound ground pork; 2 large eggs; 3 cloves garlic (- minced); 1/3 cup onion (- minced); 1/3 cup shredded parmesan cheese (- freshly shredded); 2/3 cup Italian bread crumbs (- or other breadcrumbs of your choice); 1 teaspoon red pepper flakes; kosher salt and freshly ground black pepper (- to taste); 1/2 cup water; 1 Tablespoon olive oil; 2 Tablespoons ginger (- minced); 4 cloves garlic; 4 oz. Thai red curry paste; 13.5 oz. full-fat coconut (- 1 can); 1 1/2 cups lower-sodium chicken broth; 2 teaspoons lime zest; 1 teaspoon sugar; kosher salt and freshly ground black pepper (- to taste); pinch of red pepper flakes (- optional, for extra heat); 8 cups prepared rice (- for serving); cilantro (- chopped)

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Curried Meatballs and Rice combine two of my recipes in one, the best Italian meatballs and some red Thai Curry. Serve this over rice or noodles for a delicious and filling dinner that your family will love!

Overhead shot of a gray and white bowl of curried meatballs and rice, on a white background.

After making my Chicken Curry with Vegetables and loving it, I knew I needed to create a beef version. We love our meatballs, so this was a win-win solution. The combination of the spicy sauce with some hearty meatballs and fluffy rice is an out-of-this-world flavor bomb. Trust me, friends!

I often make up a big batch of meatballs, bake till ALMOST done, package for freezer, and then use for those last-minute dinners. I highly recommend!

Closeup shot of a bowl of curried meatballs and rice, with a forkful of meatball.

Ingredients needed for Curried Meatballs and Rice:

For the meatballs:

Ground Beef – I recommend using 80-85% lean ground beef. Any leaner will result in a tough meatball, and that is absolutely no bueno.
Ground Pork – I rotate between using a mild pork, a sweet one, and my favorite, a spicy ground pork! Use whatever you like best.
Eggs – Two eggs help the meatballs stick together, without using any other binder.
Onion and Garlic – Mince your onion and garlic super fine, especially for picky eaters.
Parmesan Cheese – Shred your own cheese. Tastes better and it’s actually cheaper.
Breadcrumbs – I used Italian breadcrumbs. If you are into using homemade breadcrumbs, you will need more binder like milk.
Spices – Red pepper flakes, kosher salt, and freshly ground black pepper. Staples in my kitchen.
Water – Necessary for moisture.

For the curry:

Olive Oil – This is needed for sautéing the ginger and garlic.
Ginger & Garlic – These are necessary for flavor. You will smell them immediately during the sauté process!
Curry Paste – Use one 4 oz. bottle of Thai Red Curry Paste.
Coconut Milk – I recommend using a full-fat coconut milk for this recipe.
Chicken Broth – Lower sodium chicken broth is what I always use.
Lime Zest – This adds some brightness to the sauce. So good.
Sugar – To balance the flavors.
Seasonings – Kosher salt, freshly ground black pepper, and red pepper flakes (optional, but good).

You will also need to prepare your favorite rice to serve these curried meatballs.

Overhead shot of a sheet pan of Italian meatballs, on parchment paper.

Overhead shot of a saucepan of Thai red curry sauce, with a soup ladle.

How to make Curried Meatballs and Rice:

Pro-Tip: Prep the meatballs in advance, and then bake while you’re making the curry and the rice. Easy peasy!

For the meatballs:

Preheat oven. Set your oven to 375 degrees for starters. Prepare a baking sheet with parchment paper.
Mince veggies. Mince your onion and garlic very finely. Your picky eaters won’t notice them, but WILL notice the amazing flavor they provide.
Combine ingredients. In a large mixing bowl, combine all ingredients. Use your hands to gently mix everything together.
Form meatballs. Then form meatballs. Use your hands and try not to over handle. Over-handling results in tough meatballs. Lay meatballs on a baking sheet lined with parchment paper.
Bake. Bake meatballs for approximately 20 minutes. Check to make sure they are cooked through, and bake for a few more minutes if needed.

For the curry:

Sauté veggies. In a medium sauce pan over medium high heat, add olive oil and then the minced ginger and garlic. Sauté for one minute, stirring constantly.
Add remaining ingredients. Add the curry paste, coconut milk, chicken broth, lime zest, sugar, salt, pepper, and red pepper flakes. Bring to a boil, and then reduce to a simmer. Cook for another 10-15 minutes.

To serve:

Serve the meatballs over your favorite rice, and then add the curry sauce.

Close up shot of a bowl of curried meatballs and rice.

Other delicious beef recipes you should try:

One Pot Lasagna Soup – Make this in one pot in under an hour.
Beef and Broccoli Stir Fry – A simple Asian meal, and so much flavor.
Healthy Taco Salad Recipe – One of my favorite weeknight meals!

Side shot of a bowl of curried meatballs and rice.

Kitchen Tools used for this recipe: (Affiliate Links)

Baking Sheet – For baking the meatballs. This one is a USA Pan, my fav.
Instant Pot – This appliance makes the perfect rice every time.

Try this curry recipe next: Chicken Curry with Vegetables

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue