Go Back

Massaman Curry Meatballs

A delightful twist on the traditional Thai Massaman curry, these flavorful meatballs are infused with coconut milk and warm spices, perfect for family dinners and gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 475
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 3/4 cup coconut milk, divided (full-fat for creaminess!)
  • 1 recipe semi-homemade Massaman curry paste or 50g store-bought Massaman curry paste
  • 1 lb lean ground beef (or your preferred protein such as turkey or plant-based substitute)
  • 1 cup minced onion (yellow or red for a sweeter flavor)
  • 1/2 cup dry bread crumbs (panko for an extra crunch!)
  • 1 each egg, beaten (helps bind the meatballs)
  • 2 Tbsp light brown sugar (adds sweetness)
  • 1 1/2 Tbsp fish sauce (for that umami kick)
  • 2 Tbsp cooking tamarind, or 1 Tbsp Worcestershire sauce or a squeeze of lime
  • Diced red bell pepper for garnish (optional)
For Serving
  • Jasmine rice or mashed/roasted potatoes
  • 1 cup coconut milk (for the curry sauce)
  • 2 tsp palm sugar or light brown sugar
  • 2 tsp cooking tamarind
  • 1-3 tsp fish sauce (to taste)
  • 1/4 cup roasted peanuts, unsalted, roughly chopped (for crunch)
Curry Paste Ingredients (optional – if making from scratch)
  • 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 coconut milk to a boil over medium-high heat. Add your Massaman curry paste and stir until it thickens into a paste. Remove half of this mixture to use later for the sauce.
  3. Add the minced onion to the remaining curry mixture in the pan. Cook for about 3-5 minutes until the onions are translucent. Remove from heat and let cool slightly.
  4. In a large bowl, combine the ground beef, bread crumbs, beaten egg, 1/4 cup coconut milk, light brown sugar, fish sauce, tamarind, and the cooled onion mixture. Stir until well combined.
  5. Using about 1/4 cup of the meat mixture, roll into balls and place them on a baking sheet lined with parchment paper.
Cooking
  1. Bake the meatballs in the preheated oven for 25-30 minutes, until they’re golden brown and cooked through.
  2. In a saucepan, combine the saved curry paste with 1 cup coconut milk, palm sugar, tamarind and fish sauce to taste. Bring it to a boil and let it simmer for 5-10 minutes until it thickens slightly. Stir in the roasted peanuts.
  3. Pour the curry sauce into a serving dish, place your cooked meatballs on top, garnish with diced red bell pepper, and serve alongside jasmine rice or mashed potatoes.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. For extra flavor, let the meat mixture chill for about 30 minutes before baking. Use a baking thermometer to check for doneness in meat if unsure.