Curried Meatballs
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Curried Meatballs combine tender meatballs with Thai red curry sauce. Serve this delicious combo over rice or noodles for a dinner that your whole family will love!
Meatballs with Curry Sauce
We’ve been on a serious curry bandwagon over the last few years and we can’t be stopped. Now we love pouring this beautiful sauce over practically everything.
Our simple Thai Red Curry Recipe is the key to so many delicious curry recipes. We use a version of it in soups, stew, and rice dishes.
Why This Recipe Works:
- FULL OF FLAVOR – This recipe uses Thai red curry paste, lime zest, and lots of ginger and garlic. All of these add a ton of flavor to the coconut curry sauce.
- JUICY MEATBALLS – The meat mixture results in delicious, juicy meatballs.
- PREP-AHEAD – It’s a good idea to prep the meatballs ahead of time. You can even freeze them before or after cooking. The curry sauce also stores nicely in the refrigerator for several days. Pour it into a large mason jar for convenience.
- IMPRESSIVE FOR GUESTS – Try serving these coconut curry meatballs to family and/or friends who have never experienced a delicious curry. A perfect way to impress them!
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 mild pork, a sweet one, and my favorite, spicy ground pork! Use whatever you like best.
- Large 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 bread crumbs. If you are into using homemade breadcrumbs, you will need more binders in the meatballs – like milk.
- Spices – Red pepper flakes, kosher salt, and freshly ground black pepper. These are staples in my kitchen.
- Water – A little bit of water is necessary for moisture. You can also use milk instead.
For the curry:
- Olive Oil – This is needed for sautéing the ginger and garlic.
- Fresh Ginger and Garlic Cloves – 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 full-fat coconut milk (not light coconut milk) for this recipe.
- Chicken Broth – Lower sodium chicken broth is what I always use. You can also use chicken stock.
- 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).
What to pair with this delicious combo? Add your favorite rice, sauteed mushrooms, and/or other veggies.
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!
Step 1
Make the meatball mixture.
- Preheat oven. Set your oven to 375 degrees. Prepare a baking sheet with parchment paper.
- Combine ingredients. In a large mixing bowl, combine all ingredients – ground beef, ground pork, minced onions, garlic, shredded parmesan cheese, breadcrumbs, eggs, and seasonings. Add water and then use your hands to gently mix everything together.
- Form meatballs. Use a large cookie scoop to form meatballs (or you can use wet hands instead). Place meatballs on a rimmed baking sheet lined with parchment paper.
- Brown. Use a large skillet and brown the meatballs on all sides. Use avocado oil and work in batches.
- Bake. Bake meatballs for approximately 10 minutes, or until done. Cooking time will vary.
Step 2
Make Thai red curry sauce.
- Sauté veggies. In a medium saucepan (or large Dutch Oven) 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 over medium heat. Cook for another 10-15 minutes.
If you make the sauce in advance and store it in your refrigerator, you may need to shake it up (or whisk it) as the ingredients will separate over time.
Step 3
Make rice and/or veggies.
- We normally use our Instant Pot to cook rice. I use Basmati and do two minutes of High Pressure followed by a five-minute Natural Release. Coconut rice is also a delicious option.
- As a low-carb alternative, serve Thai curry meatballs over cauliflower rice.
- Use my guide for How To Brown Mushrooms!
Step 4
Serve curried meatballs. Serve the meatballs over your favorite rice or noodles, and then add the curry sauce. Top with some chopped cilantro, chopped green onions, and some freshly ground black pepper.
Store leftover meatballs, sauce, and rice in an airtight container for 3-4 days.
What to Serve with Curried Meatballs:
In addition to rice and veggies, you might want to make one or two of the following.
- Cast Iron Naan or Chewy French Bread
- Spinach and Goat Cheese Salad or Arugula Caprese Salad
- Finish off with some Texas Sheet Cake Brownies or Chocolate Chip Peanut Butter Blondies!
Other Curry Recipes:
We love our curry in so many different recipes. Try one of the following next!
Recipe FAQs:
This curry sauce is slightly spicy. The ginger and red pepper flakes add even more spice and can be adjusted as desired.
Red Curry uses red curry paste, which includes red chilies and other spicy ingredients like chili powder to make this the spiciest sauce of all three.
Yellow Curry includes yellow curry paste which is milder than red, and includes turmeric that provides that yellow color.
Green Curry features green curry paste, containing fresh coriander to provide a green color, and an even milder flavor.
The key to tender meatballs involves not overworking the meat and using plenty of liquid.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Curried Meatballs Recipe
Ingredients
For the meatballs:
- 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
For the curry:
- 1 Tablespoon olive oil
- 2 Tablespoons ginger – minced
- 4 cloves garlic – minced
- 4 oz. Thai red curry paste
- 13.5 oz. full-fat coconut – 1 can
- 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
Other:
- prepared rice or noodles – for serving
- sauteed mushrooms
- cilantro – chopped
Instructions
For the meatballs:
- Prepare oven to 375 degrees. Prepare a baking sheet with parchment paper.
- Mince the garlic and onion finely. Add it to a large mixing bowl, and add remaining ingredients. Mix with your hands until it just comes together.
- Form approximately 24 meatballs, avoiding over-working the meat. Place on the baking sheet.
- Bake for 20 minutes, check them for doneness, and then bake nore if needed to cook fully.
For the curry:
- In a medium suace pan, heat olive oil over medium-high heat. Add the ginger and garlic and stir constantly for one minute. Then add the curry paste, coconut milk, chicken broth, lime zest, sugar, kosher salt, and freshly ground black pepper. If desired, add red papper flakes.
- Bring mixture to a boil, and then reduce to a simmer and cook for about 10-15 minutes.
To serve:
- Serve the meatballs over your favorite rice, and add some curry sauce over the top.
Notes
- PREP-AHEAD – It’s a good idea to prep the meatballs ahead of time. You can even freeze them before or after cooking. The curry sauce also stores nicely in the refrigerator for several days. Pour it into a large mason jar for convenience.
- If you make the sauce in advance and store it in your refrigerator, you may need to shake it up (or whisk it) as the ingredients will separate over time.
- Store leftover meatballs, sauce, and rice in an airtight container.
These meatballs are a new family favorite! So easy to prepare and easy to freeze for future use. I’ve already shared the recipe with several friends and they love them also! Thank you and please visit us: https://www.beckandbulow.com
Thanks for trying them and for your feedback!
This curry is a favorite in my house and these meatballs take it over the top. I made for dinner and will be making often. Delicious!! 😋
Yay! We love this one too. Thanks for your feedback, Shari!
This is now one of my favorite recipes!
Curry sauce is the best!