Description

These Coconut Curry Meatballs are a flavorful and comforting dish featuring lean ground chicken or turkey meatballs baked to perfection and simmered in a rich, aromatic coconut curry sauce. Enhanced with garam masala, curry powder, and fresh ginger, this recipe balances creamy coconut milk with the tang of Greek yogurt and the brightness of fresh cilantro and lime. Perfect served over rice or zoodles for a delicious and wholesome meal.

Ingredients

Meatballs

2 lbs lean ground chicken or ground turkey
1 large egg
3 green onions, finely chopped
3-4 cloves garlic, minced
¼ cup chopped cilantro
¾ cup bread crumbs
½ cup grated parmesan cheese or queso fresco
1 ½ teaspoons kosher salt
1 teaspoon dried oregano
½ teaspoon black pepper
½ teaspoon ground cumin

Curry Sauce

1 tablespoon olive oil
½ medium onion, chopped
1 cup sliced snacking sweet bell peppers
3-4 cloves garlic, minced
1 ½ tablespoons ginger paste or grated fresh ginger
1 tablespoon garam masala
2 teaspoons mild curry powder
½ teaspoon turmeric
½ teaspoon cayenne pepper (optional)
2 tablespoons tomato paste
5 ounces crushed tomatoes or tomato sauce
14 ounces coconut milk
¾ cup plain Greek yogurt
¼ cup chopped fresh cilantro

For Serving

Rice or zoodles
Limes, quartered

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Instructions

Prepare Meatballs: Combine all meatball ingredients in a large mixing bowl until evenly mixed. Preheat oven to 425°F (220°C). Shape mixture into 2 Tablespoon-sized meatballs using a cookie scoop, making about 30 to 35 meatballs. Place them on a baking sheet and bake for 18-20 minutes until cooked through. Set aside or refrigerate/freeze for later use.
Sear Meatballs: Heat a large skillet over medium-high heat and spray with cooking spray. Quickly sear the baked meatballs on all sides, whether hot from the oven or cold from the refrigerator. This step enhances flavor and texture. Transfer the meatballs to a plate.
Make Curry Sauce: In a pan, heat olive oil over medium heat. Add chopped onion and cook for about 5 minutes until softened. Add sliced bell peppers, minced garlic, and ginger paste; cook for another 1-2 minutes until fragrant. Stir in garam masala, curry powder, turmeric, and cayenne pepper (if using), along with tomato paste. Toast the spices and tomato paste for 30-60 seconds while stirring continuously. Add crushed tomatoes, coconut milk, and meatballs to the pan. Bring the mixture to a simmer and cook for 2-3 minutes to slightly thicken the sauce. Remove the pan from heat and stir in Greek yogurt until well combined.
Prepare Zoodles (Optional): To cook zoodles, sprinkle them with 1-2 teaspoons kosher salt and let sit in a colander for 5-10 minutes to release excess water. Rinse in cold water, then pat dry and squeeze with paper towels to remove more moisture. Spray a large pan with cooking spray, then sauté the zoodles for 3-5 minutes until tender.
Serve: Serve the coconut curry meatballs over fluffy rice, jasmine rice, or prepared zoodles. Garnish with additional chopped cilantro, green onions, and a squeeze of fresh lime to add brightness and freshness to the dish.

Notes

Ground chicken or turkey can be substituted with ground beef or lamb if preferred.
Adjust the cayenne pepper to control the spice level; omit if you prefer a milder curry.
Baking the meatballs first ensures they are fully cooked and helps retain moisture during the simmering in curry sauce.
Using Greek yogurt at the end helps mellow the heat and adds creaminess without curdling the sauce.
Zoodles (zucchini noodles) are a low-carb alternative to rice and add freshness to the dish.