Creamy Coconut Curry Meatballs

Posted on June 1, 2025

Juicy Chicken Meatballs in Creamy Coconut Curry Sauce with Rice

If you’re craving something cozy, flavorful, and just a tiny bit exotic, these Creamy Coconut Curry Meatballs are exactly what your dinner table needs! Juicy, tender meatballs are simmered in a rich coconut curry sauce that’s bursting with warm spices and a touch of sweetness. This dish is surprisingly easy to make and perfect for weeknight dinners or casual entertaining.

Why You’ll Love This Recipe

This dish brings together the best of both worlds—comforting meatballs and a creamy, spiced curry sauce. It’s a total flavor bomb without being overwhelming, and it’s ready in under an hour! The coconut milk gives it a silky texture, while the curry spices add depth and warmth. Whether you’re cooking for family or just treating yourself, these meatballs will be a hit. Plus, it’s an easy one-pan recipe that doesn’t require a ton of clean-up. It’s satisfying, simple, and totally Pinterest-worthy!

Ingredients

You don’t need anything fancy to whip up these creamy coconut curry meatballs—just a few pantry staples and fresh ingredients. Here’s what you’ll need:

For the Meatballs:

1 lb (450g) ground chicken or turkey (or beef)
1/4 cup breadcrumbs
1 egg
2 cloves garlic, minced
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp black pepper

For the Curry Sauce:

1 tbsp olive oil or coconut oil
1/2 onion, finely chopped
2 cloves garlic, minced
1 tbsp grated fresh ginger (or 1 tsp ground ginger)
1 tbsp curry powder
1/2 tsp ground turmeric (optional, for color)
1 can (13.5 oz) full-fat coconut milk
1/2 cup chicken broth (or water)
1 tbsp lime juice
Salt to taste
Fresh cilantro, for garnish (optional)

Instructions

This recipe is super beginner-friendly and comes together in just a few easy steps. You can even prep the meatballs ahead of time to make dinner a breeze!

Step-by-Step:

Make the Meatballs:
- In a large bowl, combine ground meat, breadcrumbs, egg, garlic, ginger, salt, and pepper.
- Mix until just combined—don’t overwork the meat.
- Form into 1-inch balls and set aside on a plate.
Brown the Meatballs:
- Heat a large skillet over medium heat and add a splash of oil.
- Cook the meatballs in batches for 5–7 minutes, turning occasionally, until browned on all sides (they don’t need to be fully cooked yet).
- Remove and set aside.
Make the Curry Sauce:
- In the same skillet, add a bit more oil if needed and sauté the onion until soft (about 3–4 minutes).
- Stir in garlic, ginger, curry powder, and turmeric. Cook for 1 minute until fragrant.
Simmer:
- Pour in the coconut milk and chicken broth, scraping up any browned bits.
- Bring to a gentle simmer, then return the meatballs to the pan.
- Cover and simmer on low for 15–20 minutes, or until the meatballs are cooked through and the sauce has thickened.
Finish and Serve:
- Stir in lime juice and adjust seasoning with salt if needed.
- Garnish with fresh cilantro and serve over rice or with naan.

Servings and Timing

This cozy, crowd-pleasing recipe makes about 4 servings, depending on appetite and what you serve alongside it (hello, fluffy rice or warm naan!). It’s filling, so even a small bowl goes a long way!

Total Time Breakdown:

Prep time: 15 minutes
Cook time: 30 minutes
Total time: ~45 minutes

Tips and Variations

This recipe is super flexible—perfect for picky eaters, dietary needs, or whatever you have on hand!

Tips:

Don’t overmix the meat: It keeps the meatballs tender.
Brown for flavor: Searing the meatballs adds tons of depth before they simmer.
Coconut milk matters: Use full-fat for the creamiest sauce, but light coconut milk works in a pinch.

Variations:

Make it spicy: Add a pinch of red pepper flakes or a dash of sriracha to the sauce.
Use different proteins: Ground pork, beef, or plant-based meat all work great.
Add veggies: Throw in spinach, peas, or bell peppers for extra color and nutrition.
Low-carb option: Serve over cauliflower rice or zucchini noodles.

Storage

Got leftovers? Lucky you—this dish tastes even better the next day!

How to Store:

Refrigerate: Let the meatballs cool, then store them in an airtight container in the fridge for up to 4 days.
Freeze: Place cooled meatballs and sauce in a freezer-safe container or bag. Freeze for up to 2 months.

To Reheat:

Gently warm on the stove over low heat, adding a splash of broth or water to loosen the sauce.
Microwave in 30-second bursts, stirring in between, until heated through.

Frequently Asked Questions

1. Can I use store-bought meatballs?
Absolutely! Just make sure they’re fully cooked before adding them to the sauce. It’s a great time-saver.

2. Is this recipe dairy-free?
Yes! As long as you don’t add yogurt or cream, the coconut milk makes this dish naturally dairy-free.

3. Can I make this ahead of time?
Totally. You can prep the meatballs and even the sauce a day ahead. Reheat gently on the stove before serving.

4. What can I use instead of breadcrumbs?
Try almond flour, crushed crackers, or oats for a gluten-free or pantry-friendly swap.

5. How spicy is this curry?
It’s mild as written, but you can easily turn up the heat with chili flakes or hot sauce if you like it spicy!

6. Can I use curry paste instead of curry powder?
Yes! Use about 1–2 tablespoons of red or yellow curry paste instead. It’ll be a bit more intense and deliciously rich.

7. What sides go best with this dish?
Steamed jasmine rice, garlic naan, or even a simple cucumber salad pairs beautifully.

Conclusion

These Creamy Coconut Curry Meatballs are the ultimate comfort food with a flavorful twist. They’re rich, cozy, and surprisingly easy to make—perfect for a quick weeknight dinner or a cozy meal with friends. Plus, the leftovers (if you have any!) are just as delicious the next day.

Pin1

1 Shares

Creamy Coconut Curry Meatballs

Why You’ll Love This Recipe