Name: Red Curry Meatballs Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Indian-inspired
Ingredients: 1 pound lean ground beef; 1 small jalapeno pepper, seeded and diced small (use 1/2 pepper or none if concerned about heat level); 1 large egg; ⅓ cup panko bread crumbs; ¼ cup white onion, diced small; 1 tablespoon plain Greek yogurt or sour cream; 1 tablespoon toasted sesame oil; 1 ½ teaspoons garam masala; 1 teaspoon freshly grated ginger; 1 teaspoon madras curry powder; 1 teaspoon salt, or to taste; 1 teaspoon dried coriander; 1 teaspoon dried cumin; ½ teaspoon freshly ground pepper, or to taste; ¼ cup vegetable or olive oil; ½ cup white onion, diced small; 2 tablespoons garlic, finely minced; 1 tablespoon freshly grated ginger; 3 tablespoons all-purpose flour; 2 tablespoons Madras curry powder; 1 ½ teaspoons garam masala; 1 teaspoon ground turmeric; 1 teaspoon ground coriander; 1 teaspoon salt, or to taste; ½ teaspoon freshly ground pepper, or to taste; 2 tablespoons tomato paste; 3 cups reduced sodium beef broth; 1 (15-ounce) can petite diced tomatoes, do not drain; 1 cup full-fat canned coconut milk (lite may be used but curry will be thinner); 3 dried red chiles (Indian Kashmiri chili peppers or Mexican chiles de arbol – these are spicier)

Jump to Recipe· 4.2 from 44 reviews

If you are ready to dive into a flavorful adventure, this Red Curry Meatballs Recipe is the perfect dish to bring exciting Indian-inspired spices right to your dinner table. These aromatic, tender beef meatballs simmered in a rich, creamy red curry sauce deliver a wonderful balance of spice, warmth, and comfort. Every bite invites you into layers of garam masala, turmeric, and tomato goodness, making this recipe a true standout that’s guaranteed to impress both family and friends and leave everyone craving seconds.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface with several raw ingredients inside. The base layer is raw pink ground meat filling most of the bowl. On top, there is a bright yellow broken raw egg yolk, surrounded by small chopped white onion pieces and green chopped scallions. Light brown breadcrumbs cover part of the meat in patches. A light brown wooden spatula rests inside the bowl, partly buried in the ingredients. The colors mix from red-pink meat, yellow egg, white onion, green scallions, and light brown breadcrumbs. Photo taken with an iphone --ar 4:5 --v 7

To make this Red Curry Meatballs Recipe, you’ll want to gather simple yet essential ingredients that each add their own magic in texture, flavor, and color. From ground beef for juicy meatballs to fragrant spices that bring the curry sauce alive, every component plays a key role in building this dish’s vibrant personality.

Lean ground beef: Provides tender, juicy meatballs with just the right amount of fat.
Jalapeno pepper: Adds a mild heat and fresh bite that can be adjusted to your comfort level.
Egg: Binds the meatballs together for a perfect bounce and texture.
Panko bread crumbs: Keeps meatballs light and tender without weighing them down.
White onion: Offers natural sweetness and crunch both in the meatballs and the curry.
Plain Greek yogurt or sour cream: Introduces a subtle creaminess that enhances juiciness.
Toasted sesame oil: Brings a nutty depth to the meatball mixture.
Garam masala, madras curry powder, coriander, cumin, and ground pepper: The spice blend that defines the heart of this recipe, unlocking layers of warmth and earthiness.
Vegetable or olive oil: Essential for sautéing onions and spices to unlock their aromatics.
Garlic and fresh ginger: Provide pungent, zesty notes that brighten the curry sauce beautifully.
All-purpose flour: Helps thicken the curry into a luscious coating for the meatballs.
Ground turmeric and tomato paste: Bring vibrant color and a tangy, rich backbone to the sauce.
Beef broth and canned diced tomatoes: Form the savory, hearty base of the curry sauce.
Full-fat canned coconut milk: Gives the curry its creamy, luscious texture and subtle tropical sweetness.
Dried red chiles and bay leaf: Infuse slow-cooked heat and herbal aroma that makes the curry irresistible.
Fresh cilantro and lime juice: Provide a fresh, zesty finish that balances and brightens each spoonful.
Sugar (optional): A small touch can balance any bitterness and harmonize the spices.
Lime wedges and basmati rice (optional): Perfect accompaniments to round out an unforgettable meal.

How to Make Red Curry Meatballs Recipe

Step 1: Prepare the Meatballs

Start by preheating your oven to 375°F and lining a baking sheet with nonstick foil for easy cleanup. In a large bowl, combine the ground beef, diced jalapeno, egg, panko crumbs, white onion, Greek yogurt, sesame oil, and the flavorful spices including garam masala, ginger, and madras curry powder. Mix gently with your hands or a spoon just until everything comes together—overmixing can toughen your meatballs, and we want soft, tender bites. Then, scoop out tablespoon-sized meatballs and place them spaced evenly on your baking sheet. Bake for about 20 minutes, until just cooked through but possibly still slightly pink inside, as they’ll finish cooking later in the curry sauce.

Step 2: Make the Red Curry Sauce

While the meatballs are baking, heat oil in a large skillet over medium-high heat. Sauté diced onion, garlic, and ginger for 3 to 4 minutes, stirring almost constantly so the aromatics don’t brown too quickly. Next, stir in the flour and spices such as madras curry powder, garam masala, turmeric, coriander, salt, and pepper, toasting them for a minute to bring out their fragrance. Blend in the tomato paste and cook another minute before adding beef broth and the canned diced tomatoes with their juices. Stir to combine, then pour in the coconut milk along with the dried red chiles and bay leaf. Let this simmer gently over medium-low heat for about 20 minutes, stirring now and then to thicken and develop deep, layered flavors.

Step 3: Combine and Simmer

Once your meatballs are out of the oven, carefully transfer them into the curry sauce. Coat each one thoroughly and allow them to simmer together for another 10 minutes so the meatballs soak up all those rich, spicy flavors. Before serving, remove the bay leaf and, if desired, the dried chiles to keep the heat perfect for your palate. Stir in freshly squeezed lime juice and minced cilantro for a zesty, fresh finish. Taste and adjust seasoning with salt, and a pinch of sugar if you want to soften any bitterness. This final simmer truly ties the dish together in a spectacular way.

How to Serve Red Curry Meatballs Recipe

A white plate holds six meatballs covered in rich orange-brown sauce, with one meatball on a fork showing its inside. Bright green cilantro leaves rest on the meatballs as decoration. To the right of the meatballs is a mound of fluffy white rice with some sauce spilling over slightly. In the background, there is a red pot filled with more orange-brown sauce, some green lettuce, and a lime wedge on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The finishing touches can elevate your Red Curry Meatballs Recipe to next-level deliciousness. Bright lime wedges invite your guests to add a fresh burst of citrus, perfectly cutting through the rich curry. A scattering of freshly chopped cilantro adds a herbal brightness and beautiful color contrast. If you love some crunch, consider toasted sesame seeds or thinly sliced green onions for a subtle texture boost.

Side Dishes

Nothing pairs better with these spicy, saucy meatballs than fluffy basmati rice, which soaks up every last bit of that incredible curry sauce. You can also try serving the meatballs with warm naan bread to scoop up the sauce or a simple cucumber raita to provide a cooling counterbalance to the spice. For a lighter option, steamed vegetables or a fresh salad with a tangy dressing complement the richness perfectly.

Creative Ways to Present

For a fun twist, serve the curry meatballs in small bowls for individual portions at a casual gathering or arrange them over a colorful bed of quinoa or cauliflower rice for a grain-free alternative. You can even skewer the meatballs as flavorful appetizer bites with a drizzle of curry sauce on top. The vibrant red color of the curry sauce adds a stunning appeal on any dinner table, encouraging everyone to dig in eagerly.

Make Ahead and Storage

Storing Leftovers

Your Red Curry Meatballs Recipe keeps beautifully in an airtight container in the refrigerator for up to 5 days. The flavors deepen as the dish rests, making leftovers often even tastier. Just be sure to cool the meatballs and curry completely before sealing your container.

Freezing

If you want to prepare in advance or save some for later, freeze the meatballs and curry sauce separately or together in a freezer-safe container for up to 4 months. When freezing, leave some space at the top as the sauce may expand. This way, you’ll always have a delicious homemade meal ready to heat on busy days.

Reheating

Gently reheat the curry and meatballs over low to medium heat on the stove, stirring occasionally to prevent sticking or scorching. Adding a splash of water or broth can help loosen the sauce if it thickened too much in the fridge. Avoid microwaving for extended periods as slower reheating retains the texture and flavor best.

FAQs

Can I use a different type of ground meat in this Red Curry Meatballs Recipe?

Absolutely! While lean ground beef is traditional and delicious, you can experiment with ground turkey, chicken, or lamb. Just be mindful of the fat content as it affects the juiciness and flavor of your meatballs.

What can I substitute for the dried red chiles if I’m sensitive to heat?

If you prefer milder spice, you can omit the dried chiles or swap them for a small pinch of smoked paprika for flavor without the heat. Another option is to use milder sweet chili flakes, adjusting quantity to taste.

Is it necessary to bake the meatballs before simmering them in the curry?

Baking helps the meatballs hold their shape and partially cooks them, preventing them from falling apart when simmered in the sauce. However, if you’re in a hurry, you can gently cook them directly in the curry but handle them carefully and allow a bit more simmering time.

Can I make the red curry sauce ahead of time?

Yes! The curry sauce can be prepared in advance and stored separately in the refrigerator for up to 3 days. Just warm it up before adding the freshly cooked meatballs to maintain their perfect texture.

What is the best way to serve leftovers to keep the curry flavorful?

Reheat leftovers gently on the stovetop, adding a bit of broth or coconut milk if the curry feels too thick. Serve with freshly steamed rice and a sprinkle of fresh cilantro and lime juice to refresh the flavors.

Final Thoughts

There is something truly special about this Red Curry Meatballs Recipe; it’s a perfect blend of vibrant spices, creamy curry, and tender meatballs that feels like a warm hug in every bite. Whether you’re cooking for loved ones or just treating yourself, this dish promises to bring joy to your table and maybe even become a new favorite. So grab your ingredients, get cooking, and prepare to impress everyone around your kitchen with this unforgettable curry delight.

Red Curry Meatballs Recipe

Ingredients You’ll Need