Name: Easy Homemade Thai Coconut Curry Meatballs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Thai
Ingredients: 1 lb ground chicken (or turkey); 1/4 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 1 egg; 2 tablespoons fresh cilantro, chopped; 2 cloves garlic, minced; 1 tablespoon ginger, minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon red pepper flakes (adjust to taste); Salt and pepper to taste; 1 tablespoon olive oil; 1 tablespoon curry powder; 1 can (14 oz) coconut milk; 1 tablespoon soy sauce (or tamari for gluten-free); 1 tablespoon brown sugar; 1 teaspoon lime juice; Salt to taste; Fresh cilantro for garnish

These Easy Homemade Thai Coconut Curry Meatballs bring the perfect combination of rich, creamy, and spicy flavors. Infused with a delectable Thai coconut curry sauce, they’re a savory treat for any occasion. Whether you’re prepping for dinner or looking for a meal that holds up well for the week ahead, these meatballs have you covered. The balance of umami, heat, and creaminess will have everyone asking for more.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Meatballs:

1 lb ground chicken (or turkey)

1/4 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 egg

2 tablespoons fresh cilantro, chopped

1 tablespoon ginger, minced

1 teaspoon ground cumin

2 cloves garlic, minced

1 teaspoon ground coriander

1/2 teaspoon red pepper flakes (adjust to taste)

Salt and pepper to taste

For the Coconut Curry Sauce:

1 tablespoon olive oil

1 tablespoon curry powder

Salt to taste

1 can (14 oz) coconut milk

1 tablespoon soy sauce (or tamari for gluten-free)

Fresh cilantro for garnish

1 tablespoon brown sugar

1 teaspoon lime juice

Directions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, cilantro, garlic, ginger, cumin, coriander, red pepper flakes, salt, and pepper. Mix everything together until well incorporated.

Form the mixture into small meatballs (about 1 inch in diameter) and place them on the prepared baking sheet.

Bake the meatballs for 18-20 minutes, or until golden and cooked through.

While the meatballs are baking, heat olive oil in a medium saucepan over medium heat. Add curry powder and cook for 1 minute, stirring constantly, until fragrant.

Pour in the coconut milk, soy sauce, brown sugar, and lime juice. Stir and bring to a simmer. Let the sauce cook for 5-7 minutes, allowing it to thicken slightly.

Once the meatballs are cooked, transfer them to the sauce and toss to coat. Let them simmer in the sauce for an additional 2-3 minutes to absorb the flavors.

Garnish with fresh cilantro and serve with rice or vegetables of your choice.

Servings and Timing

Servings: 4 servings

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Variations

Meat Options: Feel free to substitute ground beef or pork for a different flavor profile.

Spice Level: Adjust the red pepper flakes or add some chili paste if you like more heat in your curry sauce.

Vegetarian Version: Try using plant-based meat or tofu for a vegetarian alternative to the meatballs.

Storage/Reheating

I like to store leftover meatballs and sauce in an airtight container in the fridge for up to 3-4 days. When reheating, I warm them up in a saucepan over low heat to keep the meatballs tender. You can also microwave them for a quicker option, but I prefer the stovetop method for the best texture.

If I want to freeze the dish, I place the meatballs and sauce in a freezer-safe container and freeze for up to 2-3 months. To reheat, thaw them overnight in the fridge and warm them up on the stovetop.

FAQs

Can I use a different meat for these meatballs?

Yes, you can easily swap the ground chicken for ground turkey, beef, or pork depending on what you prefer or have on hand.

How can I make the sauce spicier?

If you like it spicy, you can increase the amount of red pepper flakes or add some sriracha or chili paste to the coconut curry sauce for an extra kick.

Can I make these meatballs gluten-free?

Absolutely! Just use gluten-free breadcrumbs, and substitute tamari for soy sauce to keep the recipe completely gluten-free.

Can I use light coconut milk for the sauce?

While you can use light coconut milk, I find that the regular coconut milk gives the sauce a richer, creamier texture. If you prefer a lighter version, light coconut milk will work, but the sauce may be slightly thinner.

Can I prepare these meatballs ahead of time?

Yes! You can form the meatballs ahead of time and store them in the fridge for up to 24 hours. When you’re ready to cook, just bake them and prepare the sauce as usual.

Conclusion

These Easy Homemade Thai Coconut Curry Meatballs are an absolute winner for anyone craving a delicious, flavorful dish. Whether I’m making this for a busy weeknight dinner or prepping for the week ahead, the combination of juicy meatballs and creamy coconut curry sauce is a surefire hit. The recipe is easily customizable to suit my preferences and is simple enough to throw together in no time. Once you try it, this dish will likely become a regular in your meal rotation.

Recipe: