Coconut Ginger
Curry Mini Meatballs
Don’t think about flavorless and dry meatballs again. These are moist, full of fresh flavors and are the perfect side for serving in a shallow bowl, along with rice and the spicy turmeric sauce.
Such a great flavor combination – with color and spice.
This recipe was made dairy free – since I used full fat canned coconut milk…soo good with curry + turmeric. I used made it gluten free – with gluten free panko and unsweetened coconut flakes. Easy to swap out but you won’t miss the dairy or gluten in this recipe.
Mid week bliss.
Such a great mid week meal – prep the meatballs and sauce before hand.
Quickly make the rice and bake the meatballs. AND dinner! Garnish with fresh herbs and you will have seconds, promise..
More meatball recipes.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Coconut Ginger Curry Mini Meatballs with Spicy Turmeric Sauce
- Total Time: 30 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Ingredients
- 1 lb. ground beef
- 1/4 cup gluten free panko
- 1/4 cup unsweetened coconut flakes
- 2 tablespoons coconut milk
- 2 tablespoons fresh ginger, minced and divided in half
- 4 heaping tablespoons high quality curry powder, divided
- 1 teaspoon coconut oil
- 1/2 yellow onion, small dice
- 2 carrots, small dice
- 1/2 teaspoon each salt and pepper
- 2 garlic cloves
- 1 teaspoon turmeric powder
- 1/2 teaspoons smoked paprika
- 1 teaspoon hot sauce (amount depending on your spice level)
- 1 can full fat coconut milk
- 2 cups jasmine rice, prepared
- fresh cilantro, scallions and sesame seeds, to garnish
Instructions
- Preheat oven to 425F.
- In a mixing bowl, combine the ground beef, panko, coconut flakes, coconut milk, ginger, curry powder and a pinch of salt and pepper. Mix with your hands or wooden spoon. Shape into teaspoon sized balls – using a small scoop helps. Place on baking tray. Bake for 8 minutes.
- In a small sauce pot, heat the coconut oil over medium heat. Add in the onion, carrots, salt and pepper. Sauté for 2 minutes, stirring occasionally. Add in the garlic, turmeric powder and smoked paprika. Combine and cook for 1 minute.
- Add in the hot sauce and coconut milk. Stir to combine all ingredients and bring to a low simmer. Simmer for 3-4 minutes. Sauce should thicken up nicely. Turn heat off and let sit.
- To assemble, add some rice to a shallow bowl. Top with a few spoonful’s of the turmeric sauce followed by some meatballs. Garnish with fresh cilantro, scallions and sesame seeds.
- Prep Time: 10
- Cook Time: 20
- Category: beef
- Method: oven
- Cuisine: Takeout
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