Name: Massaman Curry Meatballs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Thai
Ingredients: 3/4 cup full-fat coconut milk, divided; 1 recipe semi-homemade Massaman curry paste; 1 lb lean ground beef; 1 cup minced onion; 1/2 cup dry bread crumbs; 1 egg, beaten; 2 Tbsp light brown sugar, packed; 1 1/2 Tbsp fish sauce; 2 Tbsp cooking tamarind or 1 Tbsp Worcestershire sauce or a squeeze of lime; Diced red bell pepper for garnish (optional); Jasmine rice or mashed/roasted potatoes for serving; 1 cup coconut milk for sauce; 2 tsp palm sugar or light brown sugar, packed; 2 tsp cooking tamarind; 1-3 tsp fish sauce, to taste; 1/4 cup roasted peanuts, unsalted, roughly chopped; 50g Thai red curry paste; 1 tsp each: ground coriander, ground cumin, ground cinnamon, ground cloves, ground nutmeg, ground cardamom

Description

A flavorful and aromatic dish of Massaman Curry Meatballs, combining rich spices and tender meat, perfect for any family dinner.

Ingredients

Scale

3/4 cup full-fat coconut milk, divided
1 recipe semi-homemade Massaman curry paste
1 lb lean ground beef
1 cup minced onion
1/2 cup dry bread crumbs
1 egg, beaten
2 Tbsp light brown sugar, packed
1 1/2 Tbsp fish sauce
2 Tbsp cooking tamarind or 1 Tbsp Worcestershire sauce or a squeeze of lime
Diced red bell pepper for garnish (optional)
Jasmine rice or mashed/roasted potatoes for serving
1 cup coconut milk for sauce
2 tsp palm sugar or light brown sugar, packed
2 tsp cooking tamarind
1–3 tsp fish sauce, to taste
1/4 cup roasted peanuts, unsalted, roughly chopped
50g Thai red curry paste
1 tsp each: ground coriander, ground cumin, ground cinnamon, ground cloves, ground nutmeg, ground cardamom

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Instructions

Preheat the oven to 450°F (232°C).
Heat 1/2 cup of coconut milk in a medium sauté pan until it simmers, then stir in the Massaman curry paste until thickened.
Add minced onion to the same pan and sauté until translucent, about 3-4 minutes.
Combine the ground beef, bread crumbs, beaten egg, 1/4 cup coconut milk, brown sugar, fish sauce, tamarind, and onion-curry mixture in a large bowl. Knead gently.
Form meatballs using 1/4 cup of the mixture each.
Place the meatballs on a lined baking sheet and bake for 25-30 minutes, flipping halfway.
For the sauce, add the reserved curry paste, remaining coconut milk, palm sugar, and tamarind to the pan. Simmer for about 2 minutes and stir in chopped peanuts.
Pour the sauce into a serving dish, place the meatballs on top, and garnish with diced red bell pepper.
Serve hot over jasmine rice or mashed potatoes.

Notes

Check for doneness with an internal temperature—ground beef should reach 160°F (71°C). Leftover meatballs can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Thai

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 7g
Sodium: 600mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 20g
Cholesterol: 60mg