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Massaman Curry Meatballs

These Massaman Curry Meatballs are a delightful twist on classic meatballs, infused with rich spices and served with a creamy coconut sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 3/4 cup coconut milk, divided Use full-fat for richer consistency
  • 50 g massaman curry paste Semi-homemade or store-bought
  • 1 lb lean ground beef Ground chicken or turkey for a leaner option
  • 1 cup minced onion Fresh or frozen, as available
  • 1/2 cup dry bread crumbs Panko preferred for texture
  • 1 large egg, beaten Room temperature helps it blend better
  • 2 Tbsp light brown sugar, packed Adds sweetness
  • 1 1/2 Tbsp fish sauce Substitute with soy sauce for vegetarian
  • 2 Tbsp cooking tamarind Worcestershire sauce or lime juice can substitute
  • Diced red bell pepper for garnish (optional) Adds color and freshness
  • Jasmine rice or mashed/roast potato for serving Great options for serving
For the Sauce
  • 1 cup coconut milk Full-fat for lushness
  • 2 tsp palm sugar or light brown sugar, packed Adjust sweetness to taste
  • 2 tsp cooking tamarind For tanginess
  • 1-3 tsp fish sauce Season according to taste
  • 1/4 cup roasted peanuts, unsalted, roughly chopped adds crunch
For the Curry Paste
  • 50 g Thai red curry paste Add more for spiciness
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 1/4 tsp ground cardamom

Method
 

Preparation
  1. Preheat the oven to 450 degrees F.
  2. In a medium sauté pan, bring 1/2 cup of coconut milk to a boil over medium-high heat.
  3. Add curry paste to the pan and stir to mix, cooking and stirring continuously until it thickens to a pasty consistency—about 3-5 minutes.
  4. Remove half of this mixture and set it aside for the sauce.
  5. With the remaining curry paste in the pan, add the onion and cook for a few minutes over medium heat until translucent.
  6. Remove from heat and let the mixture cool slightly.
  7. In a large bowl, add beef, bread crumbs, egg, 1/4 cup of coconut milk, brown sugar, fish sauce, tamarind, and the cooled curry paste-onion mixture.
  8. Knead until well combined to ensure even flavor distribution.
  9. Line a baking sheet with parchment or lightly greased aluminum foil.
  10. Form meatballs using 1/4 cup of the meat mixture per meatball and place them on the baking sheet.
  11. Bake for 25-30 minutes, rotating the pan halfway through for even cooking.
Sauce Preparation
  1. While the meatballs bake, prepare the sauce: Put the reserved curry paste back in the pan.
  2. Add 1 cup coconut milk, light brown sugar, and tamarind.
  3. Mix well, bring to a boil, and simmer for about 2 minutes to blend the flavors.
  4. Stir in the peanuts, taste, and adjust the saltiness with fish sauce as desired.
Serving
  1. Pour the sauce into a serving dish, place cooked meatballs on top, garnish with diced red peppers, and serve with rice or potatoes.

Notes

Use quality ingredients for the best results. Meatballs can be prepped a day in advance. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.