Curried Meatballs Recipe

5 from 4 votes

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!

Course Main Dish

Cuisine American, Italian

Keyword best Italian meatballs, curried meatballs, red thai curry

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 733kcal

Author Sue Ringsdorf

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.
1 pound ground beef, 1 pound ground pork, 2 large eggs, 3 cloves garlic, 1/3 cup onion, 1/3 cup shredded parmesan cheese, 2/3 cup Italian bread crumbs , 1 teaspoon red pepper flakes, kosher salt and freshly ground black pepper, 1/2 cup water
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 pepper flakes.
1 Tablespoon olive oil, 2 Tablespoons ginger, 4 cloves garlic, 4 oz. Thai red curry paste, 13.5 oz. full-fat coconut, 2 cups lower-sodium chicken broth, 2 teaspoons lime zest, 1 teaspoon sugar, kosher salt and freshly ground black pepper, pinch of red pepper 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 or noodles, and add some curry sauce over the top. Saute some mushrooms, if desired. Add chopped cilantro.
prepared rice or noodles, sautéedsauteed mushrooms, cilantro

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.

Nutrition