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Massaman Curry Meatballs

These homemade Massaman curry meatballs combine juicy beef with a rich, creamy coconut sauce, creating a uniquely flavorful experience perfect for family dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 3/4 cup coconut milk, divided Use full-fat for richer flavor.
  • 50 g store-bought massaman curry paste Alternatively, use semi-homemade massaman curry paste.
  • 1 lb lean ground beef Can substitute with ground turkey or chicken.
  • 1 cup minced onion Sauté until translucent.
  • 1/2 cup dry bread crumbs Can use gluten-free bread crumbs.
  • 1 large egg, beaten
  • 2 Tbsp light brown sugar, packed
  • 1 1/2 Tbsp fish sauce Can substitute with Worcestershire sauce or lime juice.
  • 2 Tbsp cooking tamarind Or 1 Tbsp Worcestershire sauce.
  • 1 none diced red bell pepper for garnish (optional)
For the Sauce
  • 1 cup coconut milk (for sauce)
  • 2 tsp palm sugar or light brown sugar, packed
  • 2 tsp cooking tamarind (for sauce)
  • 1-3 tsp fish sauce (as needed for sauce)
  • 1/4 cup roasted peanuts, unsalted, roughly chopped
For the Massaman Curry Paste
  • 50 g Thai red curry paste
  • 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 your oven to 450°F (232°C).
  2. In a medium sauté pan, bring 1/2 cup of coconut milk to a boil over medium-high heat, then stir in the curry paste. Cook for about 3-5 minutes until thickened. Remove half of this mixture to be reserved for the sauce.
  3. Add the minced onion to the remaining coconut milk and curry mixture. Sauté until the onions are translucent, about 4-5 minutes. Set aside to cool slightly.
  4. In a large bowl, mix together the ground beef, bread crumbs, beaten egg, 1/4 cup coconut milk, brown sugar, fish sauce, tamarind, and the cooled onion mixture. Mix with hands.
  5. Roll the mixture into 1/4 cup-sized meatballs and arrange on a lined baking sheet.
Cooking
  1. Bake the meatballs in the oven for 25-30 minutes, until browned and cooked through.
  2. Prepare the sauce by combining the reserved curry mixture, 1 cup of coconut milk, palm sugar, and tamarind in a small saucepan. Simmer for about 2 minutes. Add in chopped peanuts and adjust seasoning with fish sauce.
Serving
  1. Serve the meatballs over jasmine rice or creamy mashed potatoes, drizzled with the sauce, and garnish with diced red bell peppers.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Avoid overmixing your meatball mixture to prevent densification.