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Coconut Curry Meatballs – Tender meatballs in a super flavorful coconut curry sauce. Great over rice or quinoa! And they happen to be Paleo!
I mentioned awhile ago that my husband and I were going to try to go no added sugar for a few weeks. Let me tell you, that is HARD!! We really only went all-in for 7 days. Our goal was to see if we felt different, to become more aware of what we were eating, and kind of just reset. After a week, I didn’t feel any different. I didn’t go through any of the withdrawal symptoms people mentioned. I didn’t have more energy, sleep better, or any of the other positives I had read about either. So after the first week, I decided to keep added sugar to bare minimum for a couple more weeks, and just be more conscious of what I ate. I have to say, this seemed like a better way to live.
One of the meals I made on the sugar detox was this coconut curry meatballs. These quickly became a favorite, and something that we will eat regularly. We are big fans of anything curry, so it wasn’t a surprise that we would like these. I served over brown rice when doing the detox. My husband preferred it with white rice, but I think even quinoa would be great. If you aren’t watching carbs or anything else, some naan bread to soak up that sauce would be perfect!
Meatballs are kind of one of my favorite things. I am not sure why I never thought to put them in a curry. Meatballs seems like such an American thing to me, so putting them in a curry was far from my mind. But when I saw this recipe from PaleOMG I knew I had to try them! Definitely delicious, and you would never guess you are eating something good for you. So much flavor from all the spices, and the meatballs are tender. I doubled the recipe, so we could eat it for lunch all week. Great idea, because it was so good.
Coconut Curry Meatballs
Ingredients
Meatballs
- 1 pound ground beef
- 1 pound ground turkey
- 1 cup onion, finely chopped
- 2 Tbls garam masala
- 2 Tablespoons curry powder
- 1 Tablespoon fresh ginger, grated
- 1 egg
Curry Sauce
- 1 Tablespoon oil
- 1 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cup coconut milk
- 3 Tablespoons curry powder
- 2 Tablespoons garam masala
- 1 Tablespoon fresh ginger, grated
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 cup chicken stock
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees.
- In a large bowl combine all of the ingredients for the meatballs together. Mix until well blended. Form into 1 1/2 inch balls, and place on baking sheet.
- Bake for 15-20 minutes, until cooked through.
- Meanwhile, in a large skillet heat oil over medium high heat. Add onions, and cook until soft. Mix in garlic, and cook for 1 minute until fragrant. Add curry powder, garam masala, ginger, turmeric, and coriander. Stir and cook for 1 minute.
- Whisk in coconut milk and chicken stock. Bring to a boil, and cook for 5-10 minutes. Season with salt and pepper to taste.
- Once meatballs are cooked, add them to the sauce, stirring to coat.
- Serve over rice or quinoa if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
There are even more Meatball recipes in my Recipe Index, so be sure to browse through. Also follow along on Pinterest, and never miss any recipes!
Yummy! I love curry and coconut!
Man oh Man. For a woman who loves loves meatballs and loves loves curry and loves loves coconut—-this is the perfect recipe!!!!
“ass curry powder?” Sounds delicious! We’ll get back to you on how it turns out. 🙂