Melt-in-your-mouth tender beef meatballs poached in a sweet and spicy coconut curry sauce and served with a drizzle of creamy mascarpone. They will blow your mind for only 15 minutes of hands-on prep!

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Ingredients for the coconut curry sauce
- 1 – 1.5 cans of coconut milk*
- 1 yellow pepper
- 2 medium sized fresh tomatoes
- 1 large yellow onion or 2-3 smaller ones
- 3 cloves of garlic
- 1.5 cm piece of fresh ginger
- 2 tablespoons of fresh cilantro, plus more for garnish
- 2 red chillies or ½ a fresh jalapeno (you can also use the rest as garnish)
- 1 tablespoon of coconut oil
- 2 tablespoons of curry powder
Ingredients for the meatballs
- 900 grams / 2 lbs ground beef (or substitute other ground meat)
- 1 red onion, finely diced
- 4 heaping tablespoons breadcrumbs
- 1 egg
- ½ cup plain yogurt
- 2 tablespoons fresh cilantro, finely chopped
- 2 cloves of garlic, mashed
- 1 cm piece of ginger, mashed
- 1-2 hot red chillies, finely sliced and seeds removed
- 2 teaspoons curry powder
- 2 teaspoons garam masala
- 1.5 teaspoons salt
Instructions for making the coconut curry sauce
The coconut curry sauce it simple. Sauté the aromatics, then add the vegetables, coconut milk and water and simmered for 15 minutes.
Once everything is soft I blend it all together until smooth and then returned it to the skillet and turn the heat back on at medium.
* I used 1.5 cans of coconut milk because the remaining ½ can went into coconut lime rice. If you don’t plan on using the remaining ½ can then you can either only use 1 can of coconut milk and replace the rest with water or use a full 2 cans of coconut milk for a really flavourful and rich sauce.
This recipe makes about 2.5 - 3 cups of coconut curry sauce.
It's a great make-ahead flavour enhancer - freeze it to have a tasty sauce ready on busy weeknights.
Instructions for making the meatballs
To save time, make the meatballs while the coconut curry sauce is simmering. Mix the ingredients together in a bowl and shape them into golf ball sized meatballs.
Normally when making meatballs I fry them and then simmer them in sauce. In this case though I wanted to save time so I simmered the meatballs from raw and holy wow - they came out melt-in-your-mouth tender!
Amazing results and time savings is my jam.
After blending the coconut curry sauce and putting it back in the skillet, heat over medium heat until lightly bubbling. Gently put each meatball into the hot sauce - if the sauce is cold when you put the meatballs in they could sag and lose their shape before they have a chance to set.
After about 5 minutes of simmering, flip each meatball and then cover and simmer on medium-low heat for about 30 minutes.
Serving the coconut curry meatballs
While the meatballs are simmering you may want to make some basmati like I did.
Pro tip: To add a bit of low-effort pizzaz to your basmati: heat a teaspoon of cumin seeds in 1 tablespoon of butter or ghee until aromatic and then add the rice and toast it until lightly browned before adding water.
When you're ready to serve you can make a quick cream sauce. Spoon out 2-3 tablespoons of the cooking sauce and mix it with 2-3 tablespoons of mascarpone or cream cheese. You may want to use a fork to whip the mascarpone/cream cheese before combining it with the sauce so you can get a really smooth cream that's free of lumps.
Drizzle on the cream sauce and then garnish with more chopped cilantro.
More Meatballs
If you like meatballs you might also like:
Other Recipes
Recipe
Creamy Coconut Curry Meatballs
Ingredients
Coconut Curry Sauce
- 300 ml coconut milk 1 small can
- 300 ml water
- 1 yellow pepper
- 2 medium sized fresh tomatoes
- 1 large yellow onion
- 3 cloves garlic
- 1.5 tablespoons fresh ginger
- 2 tablespoons fresh cilantro plus more for garnish
- 2 red chillies or half a fresh jalapeno
- 1 tablespoon coconut oil
- 2 tablespoons curry powder or to taste
- 1 teaspoon salt or to taste
Meatballs
- 900 grams ground beef or substitute other ground meat
- 1 red onion finely diced
- 4 tablespoons breadcrumbs
- 1 egg
- 0.5 cup plain yogurt
- 2 tablespoons fresh cilantro finely chopped
- 2 cloves garlic mashed
- 1 teaspoon fresh ginger
- 1-2 hot red chillies finely sliced and seeds removed
- 2 teaspoons curry powder
- 2 teaspoons garam masala
- 1.5 teaspoons salt
Garnish (optional)
- 3 tablespoons sauce
- 3 tablespoons mascarpone or cream cheese
- 2 tablespoons fresh cilantro finely chopped
Instructions
- Prepare the coconut curry sauceSauté the onion, garlic, ginger and chilies in the coconut oil over medium-high heat until fragrant. Then add the vegetables, coconut milk, water, salt and curry powder. Heat on high until just starting to bubble, and then reduce heat to medium-low and simmer for 15 minutes.
- Prepare the meatballsWhile the coconut curry sauce is simmering, mix all the meatball ingredients in a bowl until evenly combined and then shape into golf-ball sized meatballs.
- Blend the coconut curry sauceOnce the vegetables are soft, remove from heat and let cool for 5 minutes then blend until smooth. Taste and adjust seasoning to your preference (more salty, more spicy etc.)
- Cook the meatballs in the sauceReturn the sauce back to the skillet. If it's too thin, add up to a ½ cup of water keeping in mind that it will reduce more as the meatballs simmer. Turn the heat on medium and once the sauce is lightly bubbling*, add the meatballs. Cook for 5 minutes on one side and then gently flip each meatball. Cover, reduce heat to medium-low and simmer for about 20-25 minutes. When finished cooking, add the fresh cilantro and gently stir into incorporate.
- GarnishSpoon out 2-3 tablespoons of the cooking sauce and mix it with 2-3 tablespoons of mascarpone or cream cheese. You may want to use a fork to mix the mascarpone/cream cheese before combining it with the sauce so you can get a really smooth cream that's free of lumps. If it's still too thick to drizzle, add a couple teaspoons water. Drizzle this on the meatballs in a swirl and them sprinkle on the remaining chopped fresh cilantro.
Monika
It came out amazing! I wouldn’t change anything in the recipe, and I used 2 cans of coconut milk. So so delicious!!!
Cristina
So happy to hear that Monika thank you for the feedback 🙂
Amber Pineau
Delicious!! My entire family LOVED it!!! The only change I made was ommiting the chilies because even though my husband and I don't mind spice, the little ones can't handle black pepper half the time 🤣 This recipe is definitely a keeper, going to have to make half with the peppers and half without next time to give that a try. But still very delicous without!!!
Cristina
Thanks so much for the feedback Amber so happy the whole family enjoyed it 🙂
Sarah Slavin
Could this recipe possibly be prepared in advance and gently reheated in the oven when ready to serve?
Cristina
Hi Sarah. Yes absolutely, either oven or microwave would work!
Diane
Can I make this in a crockpot?
Cristina
Hi Diane. It's normally not recommended to slow cook coconut milk as it can curdle. You would have to make some modifications to make this work in a crockpot, like making the sauce with water only (probably a bit more than the recipe calls for so it isn't dry) and then adding the coconut milk right near the end. Not sure how that will turn out in terms of flavor but do let me know if you try it 🙂
Anria
I have to admit, I very rarely follow recipes precisely but I'm so happy I decided to follow yours exactly! What a delicious meal and probably the best curry I've ever made! Thank you. I will be adding this to my regular recipes for sure.
Cristina
Wow Anria your lovely comment put a smile on my face. Thank you for that. I'm so to hear happy you enjoyed the curry <3
Eileen
This turned out soooo good! I only had 1 pound of beef, but I wish I had 2 so I could have more. The sauce is so good I could use it for other recipes! I did not make the cheese sauce, but I bet that would have been even better.
Cristina
Thank you so much for the feedback Eileen! Very happy to hear you enjoyed it 🙂