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Easy Red Curry Meatballs

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Prep 15 min
Total 45 min
Servings 30

Simple and delicious curried meatballs. Great for appetizers or served as a meal over rice! MORE + LESS -

Half Baked Harvest

September 20, 2016

Ingredients

pound lean ground beef

tablespoon minced fresh ginger

clove garlic, minced

1/3

cup Progresso™ bread crumbs

large eggs

tablespoons neutral oil

tablespoon red curry paste

tablespoon tomato sauce

1/2

cup beef stock

(15 oz.) can coconut milk

Salt and pepper

Fresh basil, garnish

Steps

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1

In a medium bowl, add ground beef, ginger, garlic, eggs and breadcrumbs. Season with a pinch of salt and pepper and use your hands to gently mix meat mixture.
2

When the mixture is completely mixed, make about 30 small, tablespoon-sized meatballs.
3

In a large skillet over medium heat, drizzle in the neutral oil and add meatballs. Brown them well on all sides, cooking for 6-7 minutes.
4

Remove meatballs from the skillet and add curry paste, tomato paste, and beef stock. Stir together and let cook for a minute. Then add coconut milk and bring to a simmer. Stir sauce and simmer for 3-4 minutes until it starts to thicken. Taste sauce and season with salt and pepper to taste.
5

Add meatballs back to the sauce and simmer for 4-5 minutes. The sauce should be very thick.
6

Serve meatballs with toothpicks or over rice. Garnish with fresh slivered basil.

Expert Tips

For a slightly lighter version, use light coconut milk.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 80
Calories from Fat: 50

% Daily Value

Total Fat: 6g; 9%
Saturated Fat 3 1/2g 18% Trans Fat 0g
Cholesterol: 20mg; 7%
Sodium: 60mg; 2%
Potassium: 75mg; 2%
Total Carbohydrate: 2g; 1%
Dietary Fiber 0g 0% Sugars 0g
Protein: 3g

% Daily Value*:

Vitamin A: 2%; 2%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 2%; 2%

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

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.