Pretty much every culture in the world has some form of meatball. This makes total sense to me. They’re an easy comfort food and you can eat them for a bunch of different occasions. They can work as an appetizer or a dinner!
These Easy Red Curry Meatballs are an Asian twist on a classic Italian beef version. Most importantly, they’re really easy! The meatballs and sauce really only have a few ingredients but the flavors are awesome.
The meatball base is pretty basic: beef, eggs, breadcrumbs. Plus, I added some ginger and garlic which go well with curry. A pinch of salt and pepper is also a good idea.
Use your hands to lightly mix the meat mixture together and then form about 30 tablespoon-sized meatballs. This is a good size for toothpick appetizers, but you can also serve them in the sauce over rice.
In a large skillet, heat a drizzle of neutral oil over medium heat and then sear all the meatballs well. Cook them for 6-7 minutes so they’re browned on all sides. They should be mostly cooked through, but it’s okay if they aren’t completely cooked through at this point.
Remove the meatballs from the skillet and add in the curry paste, tomato paste and beef stock. This is the base of the sauce!
Stir that together over medium heat for a minute or so and then add the coconut milk. Now we’re talking!
Let the sauce simmer for a few minutes and then add the meatballs back in. Let everything simmer together for a few minutes so the sauce can thicken and taste it for salt and pepper. It might need a pinch of both.
Serve the meatballs with some fresh basil!
Nick thinks everything is better with a little curry! Check out his blog, Macheesmo, and follow him on his Tablespoon profile.