Ingredients
Meatballs
- 2 lbs lean ground chicken or ground turkey
- 1 large egg
- 3 green onions, finely chopped
- 3-4 cloves garlic, minced
- ¼ cup chopped cilantro
- ¾ cup bread crumbs
- ½ cup grated parmesan cheese or queso fresco
- 1 ½ teaspoons kosher salt
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
Curry Sauce
- 1 tablespoon olive oil
- ½ medium onion, chopped
- 1 cup sliced snacking sweet bell peppers
- 3-4 cloves garlic, minced
- 1 ½ tablespoons ginger paste (or grated fresh ginger)
- 1 tablespoon garam masala
- 2 teaspoons mild curry powder
- ½ teaspoon turmeric
- ½ teaspoon cayenne pepper (optional for spice)
- 2 tablespoons tomato paste
- 5 ounces crushed tomatoes or tomato sauce
- 14 ounces coconut milk
- ¾ cup plain Greek yogurt
- ¼ cup chopped fresh cilantro
For Serving
- Rice or zoodles
- Limes, quartered
Instructions
- Prepare Meatballs: In a large mixing bowl, combine ground chicken or turkey, egg, green onions, garlic, cilantro, bread crumbs, grated cheese, kosher salt, oregano, black pepper, and cumin. Mix thoroughly until combined. Preheat the oven to 425°F (220°C). Using a cookie scoop or spoon, form 2-tablespoon-sized meatballs, making about 30 to 35 balls. Place them on a baking sheet and bake for 18-20 minutes until fully cooked through. Optionally, refrigerate or freeze for later use.
- Sear the Meatballs: Heat a large skillet over medium-high heat and spray it lightly with cooking spray to prevent sticking. Quickly sear the baked meatballs on all sides, whether they are still hot from the oven or cold from the fridge. This step adds a nice crust and extra flavor. Remove the meatballs and transfer them to a plate.
- Make the Curry Sauce: In a pan over medium heat, warm the olive oil. Add the chopped onion and cook for about 5 minutes until softened and translucent. Add sliced bell peppers, minced garlic, and ginger paste, cooking another 1-2 minutes until fragrant. Stir in garam masala, curry powder, turmeric, and cayenne pepper if using, along with the tomato paste. Toast these spices and tomato paste for 30-60 seconds to deepen their flavors. Pour in the crushed tomatoes or tomato sauce, coconut milk, and add the seared meatballs back to the pan. Bring the sauce to a gentle simmer and let it thicken slightly for 2-3 minutes. Remove the pan from heat and gently stir in the Greek yogurt to finish the sauce with creaminess.
- Prepare Zoodles (Optional): To make zoodles, sprinkle spiralized zucchini noodles with 1-2 teaspoons kosher salt and place them in a colander for 5-10 minutes to draw out excess water. Rinse the zoodles under cold water and then pat them dry thoroughly with paper towels. Heat a large pan with cooking spray over medium heat and sauté the zoodles for 3-5 minutes until tender but still retaining some bite.
- Serve: Plate the coconut curry meatballs over a bed of fluffy rice, zoodles, or your preferred base. Garnish with chopped fresh cilantro, additional green onions, and a squeeze of fresh lime juice to brighten the flavors. Serve immediately and enjoy this comforting, flavorful meal.
Notes
- You can make the meatballs ahead of time and freeze them for quick meals later.
- The cayenne pepper is optional; omit or reduce for a milder curry sauce.
- Substitute ground turkey if preferred for a leaner meat option.
- To keep the dish gluten-free, use gluten-free bread crumbs.
- For a dairy-free option, omit the parmesan cheese and Greek yogurt, or substitute with dairy-free alternatives.
- Zoodles are a low-carb alternative to rice and can be prepared as described or eaten raw depending on preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion (Indian-inspired curry with Western meatballs)
