| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 pound ground beef
- 1 green serrano chile, minced
- 2 teaspoons minced fresh ginger
- 2 tablespoons minced fresh cilantro
- Kosher salt
- 3 tablespoons coconut oil or canola oil
- 1/2 teaspoon brown or black mustard seeds
- 4 shallots, thinly sliced (about 1 cup)
- 5 cloves garlic, minced
- 1 (1-inch piece) ginger, peeled and minced
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 2 medium tomatoes, finely diced
- 1 (14-ounce can) full-fat coconut milk
- Kosher salt
- 2 tablespoons minced fresh cilantro
- 2 teaspoons lime juice (about half a lime)
- Serving suggestions: Rice, Indian bread, such as naan or chapatti or spaghetti.
Instructions
- For the meatballs: In a large bowl, mix the ground beef, chile, ginger, cilantro and 1 teaspoon salt together using your hands until just combined. (Don’t mix any more than this or you’ll end up with tough meatballs!) Make 16 balls like this: divide the mixture in half, and then in half again. Take each quarter and divide it into 4 small portions. Roll each portion between your palms until smooth. Set aside and repeat for all 16 meatballs
- For the curry: In a large skillet over medium-high heat, warm the coconut oil until nearly smoking. Add the mustard seeds, covering the pan with a lid so you don’t get popping seeds all over you.
- When the spluttering subsides, add the shallots, garlic and ginger and cook until golden brown. Then add the ground coriander, cumin and cayenne pepper. Stir, and cook 30 seconds. Add the tomatoes and cook until they soften, about 5 minutes.
- Add the coconut milk, 1/2 cup of water, 1/2 teaspoon salt and bring to boil. Turn down to a simmer and add the meatballs. Simmer until the meatballs are cooked through, 15 to 20 minutes.
- To finish, add the cilantro and lime juice. Shake the pan gently to mix them in, and then taste for seasoning. Serve over rice, with Indian bread (naan or chapati) or over spaghetti!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 757 |
| Total Fat | 38 g |
| Saturated Fat | 21 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 32 g |
| Cholesterol | 81 mg |
| Sodium | 786 mg |
Reviews
I love this recipe I make it often!
Forget the lime juice ! Then the dish isn’t sure if it’s Indian or Thai. Otherwise very good. Let it sit for an hour to thicken sauce and reduce if necessary. Low fat coconut milk will make it thinner. Delete the water if that is the case.
I added some garam masala and garlic paste to the meatballs. In the curry I added ten fresh curry leaves and substituted chicken broth instead of water. Perfection!
Really liked this. I used Trader Joe’s Turkey Meatballs instead of making them per the recipe. I cut them in half so they were better distributed throughout the dish. I added a couple of chopped poratoes and canned (no salt added) petite diced tomatoes instead of the fresh. I left out the water as others suggested. I did not add salt as meatballs heating in the sauce added plenty on their own. I also stirred in some mild red curry paste, Zatar seasoning and cardamom I had on hand. Don’t leave out the lime juice at the end as it really enhances the final flavours! Will definitely be making this again.
I was really excited about this one, as I go wild for anything to do with curry or coconut milk. Sadly, I was a bit underwhelmed. I followed the recipe exactly as written, except for adding some potato to simmer along with the meatballs. I omited the water as the reviews suggested but still found it to be watery. I found the meatballs to be a bit bland and next time will add garlic and additional seasoning to them. Also after tasting, I personally added A LOT more lime juice than just half of a lime. That being said, I think it is a recipe with great potential…just a bit bland as written.
An easy sure shot recipe that can be made on a weeknight as well! I like things a little spicy so I added some more chilie powder and even more ground coriander!
Fantastic – easy and delicious. A keeper!
I love curry and I love meatballs so I made this. Here are the problems: 1 cup water should be reduced to 1/4 cup. I cooked this down for an hour to get good sauce consistency. I used fresh tomato and maybe that was the problem? Then there was the grease. Ugh. Skimmed for the whole hour I cooked it. Also, there are techniques to make meatballs moist (panade, egg) that I will incorporate in the future. Yes, I will make this again! Spice, heat, flavor are fantastic! Chicken or turkey meatballs may be a better option.
Very tasty! There isn’t an overwhelming coconut flavor which is nice.
This is over the top delicious and I will make it again. We ate it on top of basmati rice with streamed cauliflower. I used ground lamb and cooked the meatballs at 400 in the oven 7 minutes before adding to the sauce and canned chopped tomatoes and no water.