These coconut curry lamb and beef meatballs are one of my favorite meals to make on the weekend because it reheats really well and makes for convenient lunches for work. When I’m not rushing I’ll eat this over spaghetti squash or cauli-rice but honestly I often eat these cold out of the fridge because they’re so delicious. They’re great as a meal on their own or also on toothpicks for potlucks and parties.
Start by cutting up half a red onion. For those that don’t know how to cut an onion here’s the single most useful technique I’ve ever learned in the kitchen.
Cut the onion in half lengthwise. Lay down on the cut side, and cut the end opposite the stem side off. Remove peel and tough outer layer of onion. Next slice horizontally into your onion about 80% of the way through, stopping and leaving the stem intact. The stem is going to hold everything together while you cut. Do this several times as shown below.
Next cut 3 or 4 vertical cuts using the same method and leaving the stem intact.
Next cut slices in the opposite direction, letting diced onion fall off.
You should have a nice, uniformly diced onion. I chopped mine a little more after this because I like a fine dice for these meatballs.
Next peel a granny smith apple and cut off pieces around the core. Discard peel and core.
Finely chop your apple.
Have all of your other ingredients ready to go; 1 beaten egg, 1 tbsp curry powder, 1 tbsp garam masala (sub additional curry if unavailable), 1/2 tbsp salt, 1 tsp ginger, and 1/2 teaspoon garlic.
I mix my spices and egg with the onion and apple to help it mix into the meat more easily.
Once those are combined, form golf ball sized meatballs and line up in a baking dish. This makes about 46 cocktail sized meatballs and I need two dishes to make them. You can make larger sized meatballs if you prefer and fit them all in 1 large baking dish. You’ll have fewer and will need to check cook time to be sure they cook through. Pop them in an oven preheated to 400 for 25 minutes.
While the meatballs are cooking, start your sauce by cooking 3-4 crushed garlic cloves and 2 tbsp curry powder in 1 tbsp coconut oil. Cook this for 1 minute until things start getting fragrant.
Add 1 24 oz jar of strained tomatoes. I started buying these because of reports of the BPA in cans leeching heavily into the acidic tomatoes. Glass is safer but use any type of crushed or strained tomatoes you like.
Add in 1 can of full fat coconut milk.
If you can find red boat fish sauce, buy it. There are only two all-natural ingredients, fresh caught wild black anchovies and sea salt. Add 1-2 tbsp.
Depending on how spicy you like things, add 1/4-1 tsp crushed red pepper.
Lastly, add 1 tbsp of tomato paste. This isn’t necessary but it adds a little but of a richer tomato taste and thickens things up a bit more.
Bring your sauce to a boil then lower it to a simmer. There should be about 10-15 minutes left on your meatballs at this point so let the sauce simmer while those are finishing. The meatballs should be nicely browned. Cut one in half to make sure it’s cooked through.
When the meatballs are done, add them to your sauce and cook another 20 minutes. I cover the pot as to not reduce this amazing sauce too much.
When done serve on mashed or grated cauliflower, spaghetti squash, or even some roasted veggies. Enjoy!
- ½ red onion, finely diced
- 1 granny smith apple, peeled, cored, and finely diced
- 1 tbsp curry powder
- 1 tbsp garam masala
- ½ tbsp salt
- ½ tsp ground pepper
- 1 tsp ginger powder
- 1 tsp garlic powder
- 1 egg, beaten
- 1 lb of ground lamb, 2 lbs of ground beef (any variation in amounts per meat is fine)
- 1 tbsp coconut oil
- 3-4 crushed garlic cloves
- 2 tbsp curry powder
- 24 oz strained or crushed tomatoes
- 1 can coconut milk
- 1-2 tbsp fish sauce
- 1 tbsp tomato paste
- 1 tsp crushed red pepper (less if you don’t like spice)
- 1 tsp salt (more to taste if needed)
- some pepper to taste
- Preheat oven to 400
- Mix onion, apple, spices and egg in mixing bowl
- Add meat and mix well
- Form golf ball sized meatballs and line up in glass baking dish
- Bake 25 minutes or until nicely browned and cooked through
- Heat coconut oil in large pot and add crushed garlic and curry. Cook 1 minute
- Add strained tomatoes, coconut milk, fish sauce, tomato paste, pepper, and salt and cook 10-15 minutes
- Add cooked meatballs and cook, covered, 20 minutes
- Serve topped with chopped cilantro