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!
Course Main Course
Cuisine International
Keyword Meatballs, Stovetop
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 6servings
Calories 659kcal
Author Cristina
Ingredients
Coconut Curry Sauce
300mlcoconut milk1 small can
300 mlwater
1yellow pepper
2medium sized fresh tomatoes
1large yellow onion
3clovesgarlic
1.5tablespoonsfresh ginger
2tablespoonsfresh cilantroplus more for garnish
2red chillies or half a fresh jalapeno
1tablespooncoconut oil
2tablespoonscurry powderor to taste
1teaspoonsaltor to taste
Meatballs
900gramsground beefor substitute other ground meat
1red onionfinely diced
4tablespoonsbreadcrumbs
1egg
0.5cupplain yogurt
2tablespoonsfresh cilantrofinely chopped
2clovesgarlicmashed
1teaspoonfresh ginger
1-2hot red chilliesfinely sliced and seeds removed
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.
Notes
* The meatballs should be added to hot sauce so they set immediately and keep their shape.