Photo Credit: Tieghan Gerard

Baked Coconut-Curry Meatballs

This quick and easy meal is a delicious mix of cozy and healthy.

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Baked Coconut-Curry Meatballs

Baked Coconut-Curry Meatballs

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Side Dish
Keyword: coconut, curry, meatballs
Servings: 6
Author: Tieghan Gerard

Ingredients

  • 1 pound lean ground beef or lamb
  • 2 tablespoons full-fat plain Greek yogurt
  • 2 green onions, chopped
  • 1 1/2 teaspoons chipotle chile powder
  • Kosher salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 4 garlic cloves, minced or grated
  • 1 (1-inch) can full-fat unsweetened coconut milk
  • Juice of 1 lemon
  • 1/3 cup fresh cilantro, roughly chopped
  • Steamed white or brown rice, for serving
  • Naan, for serving

Instructions

  • Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper.
  • Make the meatballs. In a medium bowl, place the ground beef, yogurt, green onions, ½ teaspoon o fthe chipotle chile powder, and a pinch each of salt and pepper. Using your hands, mix well until combined. Grease your hands with a bit of olive oil and roll the mixture into fifteen to twenty 2-tablespoon-size balls. Place the meatballs on the prepared baking sheet and bake until they are crisp on the outside and cooked through, about 15 minutes
  • Meanwhile, make the sauce. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 5 minutes more. Stir in the remaining 1 teaspoon of chile powder, the curry powder, and the cinnamon and cook until fragrant, about 1 minute. Stir in the coconut milk and ½ cup of water, increase the heat to medium-high, and bring the sauce to a boil. Cook until the sauce thickens slightly, about 5 minutes. Stir in the lemon juice.
  • Add the meatballs and cook, stirring occasionally, until the sauce thickens further, about 5 minutes more. Remove the skillet from the heat and stir in the cilantro
  • Serve the meatballs and sauce with rice and naan.
  • Store any leftovers refrigerated in an airtight container for up to 3 days.

Notes

“Reprinted from Half Baked Harvest Super Simple. Copyright © 2019 by Tieghan Gerard. Photographs copyright © 2019 by Tieghan Gerard. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.”
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    kim.botelho

    There is no mention of the measurements of ginger (other then the 1 in faux pas re: coconut milk) , curry or cinnamon…I’m assuming from making similar things 1 tsp or 1 tbsp depending on how much you like curry and 1 tsp cinnamon…any thoughts? TIA