Description
These flavorful curry meatballs combine ground beef with aromatic spices, fresh cilantro, and a creamy coconut milk sauce. Perfectly pan-fried until golden, then simmered to soak up the curry sauce, they make a fantastic main dish served with rice or naan.
Ingredients
Scale
Meatball Mixture
- 500 grams ground beef
- 1 finely chopped onion
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons curry powder
- 100 grams breadcrumbs (about 1 cup)
- 2 tablespoons fresh cilantro, chopped
- Salt and pepper to taste
Sauce and Cooking
- 2 tablespoons olive oil
- 1 can (400 ml) coconut milk
- 2 tablespoons lime juice
Instructions
- Prepare the meatball mixture: In a large mixing bowl, combine ground beef, chopped onion, minced garlic, grated ginger, curry powder, breadcrumbs, chopped cilantro, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Shape the meatballs: Take portions of the mixture and roll them into meatballs approximately 2.5 cm (1 inch) in diameter. Place them on a plate, ready for cooking.
- Brown the meatballs: Heat olive oil in a large skillet over medium heat. Cook the meatballs in batches, avoiding overcrowding, for 5-7 minutes until they turn golden brown on all sides.
- Prepare the curry sauce: In the same skillet, add coconut milk and lime juice. Scrape the bottom of the pan to loosen any browned bits, and bring the sauce to a gentle simmer for about 5 minutes.
- Simmer meatballs in sauce: Return the browned meatballs to the skillet, coat them well with the curry sauce, and simmer together for an additional 5 minutes to ensure they are cooked through and infused with flavor. Serve hot.
Notes
- To prevent the meatballs from falling apart, avoid over-mixing the meat.
- Serving suggestions include steamed rice, naan bread, or a fresh salad.
- Adjust salt and spice levels according to your preference.
- For a slightly crispy exterior, you can finish the meatballs under a broiler for 1-2 minutes after simmering.
