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Massaman Curry Meatballs

A delightful fusion of tender meatballs infused with rich coconut and aromatic spices, perfect for cozy family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 360
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb lean ground beef Use grass-fed for superior flavor.
  • 1 cup minced onion Fresh is best! Sauté lightly if sensitive to raw onion.
  • 1/2 cup dry bread crumbs Optional: use panko for a lighter texture.
  • 1 egg, beaten Helps set the meatballs.
  • 2 Tbsp light brown sugar For a touch of sweetness.
  • 1 1/2 Tbsp fish sauce Adds depth of flavor.
  • 2 Tbsp cooking tamarind or Worcestershire sauce For zingy contrast.
  • 3/4 cup coconut milk, divided Set aside half for the sauce.
  • 1 diced red bell pepper for garnish (optional) Adds a pop of color.
For the Sauce
  • 1 cup coconut milk Rich and creamy.
  • 2 tsp palm sugar or light brown sugar Sweetener of your choice.
  • 2 tsp cooking tamarind For a tangy kick.
  • 1-3 tsp fish sauce Adjust based on your taste preference.
  • 1/4 cup roasted peanuts For crunch and nuttiness.
For Serving
  • 1 cup Jasmine rice or mashed/roast potatoes Classic sides that complement the meatballs.

Method
 

Preparation
  1. Preheat your oven to 450°F (232°C).
  2. In a medium sauté pan, bring 1/2 cup of coconut milk to a boil. Whisk in your Massaman curry paste, cooking until thick – about 2-3 minutes. Remove half for the sauce.
Making the Meatball Mixture
  1. In a large mixing bowl, combine the ground beef, dry bread crumbs, beaten egg, 1/4 cup coconut milk, brown sugar, fish sauce, and sautéed onion mixture. Knead gently until combined, being careful not to overwork.
Shaping and Baking Meatballs
  1. Form small meatballs (about 1.5 inches in diameter) and place them on a lined baking sheet. Bake for 25-30 minutes until golden brown and cooked through.
Creating the Sauce
  1. Return the reserved curry mixture to the sauté pan, adding the remaining coconut milk, sugar, and tamarind. Bring to a boil, then reduce to a simmer for 2 minutes. Stir in roasted peanuts.
Serving
  1. Plate meatballs and ladle sauce over the top. Garnish with diced red bell pepper and serve with jasmine rice or mashed potatoes.

Notes

For extra kick, add chopped chilies to the meatball mixture. Store leftovers in an airtight container for 3-4 days in the fridge or up to 3 months in the freezer.