Description
Red Curry Meatballs feature Indian-spiced ground beef meatballs simmered in a rich, homemade red curry sauce that’s both spicy and savory. Perfectly balanced with aromatic spices, creamy coconut milk, and a hint of lime, this comforting dish pairs beautifully with basmati rice for a satisfying meal that will impress your family and friends.
Ingredients
Meatballs
- 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
Red Curry
- 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)
- 1 bay leaf
- ¼ cup fresh cilantro, finely minced; or more to taste
- 2 to 3 tablespoons freshly squeezed lime juice, or to taste
- Granulated or brown sugar, optional and to taste
- Lime wedges, optional for serving
- Basmati rice, optional for serving
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 375°F and line a baking sheet with heavy-duty nonstick aluminum foil. Spray with cooking spray for easier cleanup and set aside.
- Make Meatball Mixture: In a large bowl, combine ground beef, diced jalapeno, egg, panko bread crumbs, diced onion, Greek yogurt or sour cream, toasted sesame oil, garam masala, freshly grated ginger, madras curry powder, salt, dried coriander, dried cumin, and freshly ground pepper. Mix gently with clean hands or a wooden spoon, taking care not to overmix to keep meatballs tender.
- Form Meatballs: Using a small scoop, form meatballs about 1 tablespoon in size. Place them evenly spaced on the prepared baking sheet.
- Bake Meatballs: Bake the meatballs for about 20 minutes, or until just done. It’s okay if they are slightly pink in the center as they will finish cooking in the curry sauce.
- Cook Red Curry Base: While the meatballs bake, heat the oil in a large skillet over medium-high heat. Add diced onion, minced garlic, and freshly grated ginger, sautéing for 3 to 4 minutes while stirring frequently.
- Toast Spices and Add Tomato Paste: Stir in the flour, Madras curry powder, garam masala, turmeric, coriander, salt, and pepper. Toast the mixture for 1 minute while stirring constantly, then add tomato paste and cook for another minute, stirring continually.
- Add Liquids and Simmer: Pour in the reduced sodium beef broth and the canned petite diced tomatoes with their juice. Stir to combine.
- Incorporate Coconut Milk and Chilies: Add the full-fat coconut milk, dried red chilies (Kashmiri or chilies de arbol), and the bay leaf. Reduce the heat to medium-low and let the curry simmer gently for about 20 minutes, stirring occasionally to develop flavor.
- Add Meatballs to Curry: When the meatballs are done baking, carefully add them into the curry sauce. Stir to coat the meatballs evenly and simmer the curry with meatballs for an additional 10 minutes.
- Finish and Season: Remove the bay leaf and optionally the dried chilies if you prefer less heat. Stir in fresh lime juice and finely minced cilantro. Taste and adjust seasoning with salt, additional spices, or a teaspoon of granulated or brown sugar if the curry tastes bitter.
- Serve: Serve the red curry meatballs over basmati rice, garnished with lime wedges if desired. Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 4 months. Reheat gently before serving.
Notes
- Using full-fat coconut milk is recommended for a rich, creamy curry. Lite coconut milk will result in a thinner sauce.
- If you prefer less heat, reduce or omit the jalapeno and dried red chilies.
- Don’t overmix the meatball ingredients to keep them tender and juicy.
- Meatballs can be pulled from the oven slightly pink as they continue cooking in the simmering curry sauce.
- Optionally add 1 teaspoon sugar if the curry is too bitter to balance flavors.
- Serve with lime wedges and basmati rice for an authentic and complete meal.
- Leftover curry and meatballs keep well refrigerated for up to 5 days or frozen up to 4 months.
