Creamy Coconut Curry Meatballs
Ingredients
The meatballs
-
1
small
onion, peeled, quartered through root end
-
6
cloves
garlic
-
1
inch
piece ginger, peeled
-
1
piece
serrano chile, halved lengthwise
-
½
cup
plain whole-milk Greek yogurt
-
2
Tbsp.
mild curry powder
-
1
tsp.
sugar
-
1
tsp.
kosher salt
-
1
lb.
ground lamb or ground beef chuck (20% fat)
-
¼
cup
panko
-
1
tsp.
freshly ground pepper
-
¼
tsp.
baking soda
-
2
Tbsp.
vegetable oil
-
¼
cup
water
The curry sauce
-
1
13.5-oz. can
unsweetened coconut milk
-
6
scallions, dark green parts only
thinly sliced
For serving
-
as needed
cooked rice or flatbread
-
as needed
lime wedges
Instructions
- Purée the onion, garlic, ginger, serrano chile, and yogurt until smooth.
- Transfer part of the purée to a bowl and mix in curry powder, sugar, and salt.
- Combine the remaining purée with ground meat, panko, pepper, baking soda, and water; mix well and form into meatballs.
- Heat oil in a skillet and brown the meatballs, then transfer to a plate.
- In the same skillet, cook the reserved purée until thickened, then add coconut milk and water.
- Return the meatballs to the skillet, cover, and simmer until cooked through.
- Serve the meatballs topped with scallions, alongside rice or flatbread and lime wedges.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
30g
Total carbohydrates
30g
Total protein
25g
Sodium
600mg
Cholesterol
80mg
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