Creamy Coconut Milk Meatballs
Try this Creamy Coconut Milk Meatballs recipe, or contribute your own.
Try this Creamy Coconut Milk Meatballs recipe, or contribute your own.
- 1/2 tsp salt
- 1 tbsp fish sauce
- 1 tsp fish sauce
- 3/4 cup cilantro
- lime juice
- cilantro for garnish
- 3/4 cup diced carrots
- 2 lbs ground chicken (50 % breast 50% thigh) or turkey, lamb, veal
- 2 small shallots
- 1/4 cup basil leaves
- 1/2 tbsp ginger
- 1/2 tsp cumin powder
- 2 tbsp coconut cream
- 1 can (14oz.) full-fat coconut milk
- 1 tbsp red curry paste (i use thai kitchen)
- 1 tbsp tomato paste (no sugar added)
- 1/4 tsp ground coriander powder
- 1/4 tsp garam masala powder
- Carbohydrate 3.47224257720819 g
- Cholesterol 0 mg
- Fat 1.85830498479168 g
- Fiber 0.658677237979252 g
- Protein 0.802778238025276 g
- Saturated Fat 1.56258865000196 g
- Serving Size 1 1 serving (185g)
- Sodium 321.712263880651 mg
- Sugar 2.81356533922894 g
- Trans Fat 0.133154241248443 g
- Calories 31 calories
Step-by-step
- Bend the first 5 ingredients listed under "meatball seasonings" in a food processor until finely chopped.
- Add the rest of meatball seasonings and blend well.
- Pre-heat oven to 410/420 F.
- LIne a non-stick aluminum foil over a large sheet pan.
- Mix ground meat with the seasonings from Step 1.
- Mix well and form golf ball size meatballs (about 20 meatballs).
- Bake first side 20 minutes and flip side 15 minutes or until the meatballs are completely cooked through.
- In the meantime, mix ingredients under “sauce”.
- Slow simmer over medium-low heat.
- Keep stirring the sauce until everything is combined and reduced to a thicker sauce (similar to tomato soup texture).
- Taste and see if more salt, tomato paste, or red curry paste is needed.
- * keep stirring the sauce to prevent it from burning in the bottom.
- Once the meatballs are cooked through and the sauce is thickened, add the meatballs back to the sauce.
- Simmer for another 3 minutes.
- Coat the sauce over meatballs.
- Drizzle with lime juice and garnish with cilantro leaves before serving.
Rich coconut milk carries aromatic red curry paste and warm spices across the palate while sharp lime juice cuts through the fat. Understanding how these elements interact transforms a standard ground meat mixture into a deeply complex dish. Fat-soluble flavor compounds found in cumin, coriander, and garam masala bloom rapidly when exposed to the oils present in full-fat coconut milk and red curry paste. Combining ground chicken thigh with breast meat at a fifty-fifty ratio provides enough intramuscular fat to keep the baked meatballs succulent without requiring pan-frying. Baking the formed meatballs at four hundred ten to four hundred twenty degrees Fahrenheit renders the outer protein layers crisp while retaining interior moisture before they finish simmering in the reducing sauce. Simultaneous multitasking allows the sauce to simmer over medium-low heat while the poultry roasts in the oven, ensuring everything converges at the correct consistency within thirty minutes total preparation time.
