Creamy Coconut Curry Meatballs

🧂 Ingredients

• 300 ml coconut milk

  1 small can
• 300 ml water
• 1 yellow pepper
• 2 medium sized fresh tomatoes
• 1 large yellow onion
• 3 cloves garlic
• 1.5 tablespoons fresh ginger
• 2 tablespoons fresh cilantro

  plus more for garnish
• 2 red chillies

  or half a fresh jalapeno
• 1 tablespoon coconut oil
• 2 tablespoons curry powder

  or to taste
• 1 teaspoon salt

  or to taste
• 900 grams ground beef

  or substitute other ground meat
• 1 red onion

  finely diced
• 4 tablespoons breadcrumbs
• 1 egg
• 0.5 cup plain yogurt
• 2 tablespoons fresh cilantro

  finely chopped
• 2 cloves garlic

  mashed
• 1 teaspoon fresh ginger
• 1-2 hot red chillies

  finely sliced and seeds removed
• 2 teaspoons curry powder
• 2 teaspoons garam masala
• 1.5 teaspoons salt
• 3 tablespoons sauce
• 3 tablespoons mascarpone

  or cream cheese
• 2 tablespoons fresh cilantro

  finely chopped

Instructions

• 1 Prepare the coconut curry sauce
  
  Sauté the onion, garlic, ginger and chilies in the coconut oil over medium-high
  heat until fragrant. Then add the vegetables, coconut milk, water, salt and
  curry powder. Heat on high until just starting to bubble, and then reduce heat
  to medium-low and simmer for 15 minutes.
• 2 Prepare the meatballs
  
  While the coconut curry sauce is simmering, mix all the meatball ingredients in
  a bowl until evenly combined and then shape into golf-ball sized meatballs.
• 3 Blend the coconut curry sauce
  
  Once the vegetables are soft, remove from heat and let cool for 5 minutes then
  blend until smooth. Taste and adjust seasoning to your preference (more salty,
  more spicy etc.)
• 4 Cook the meatballs in the sauce
  
  Return the sauce back to the skillet. If it's too thin, add up to a ½ cup of
  water keeping in mind that it will reduce more as the meatballs simmer. Turn the
  heat on medium and once the sauce is lightly bubbling*, add the meatballs. Cook
  for 5 minutes on one side and then gently flip each meatball. Cover, reduce heat
  to medium-low and simmer for about 20-25 minutes. When finished cooking, add the
  fresh cilantro and gently stir into incorporate.
• 5 Garnish
  
  Spoon out 2-3 tablespoons of the cooking sauce and mix it with  2-3 tablespoons
  of mascarpone or cream cheese. You may want to use a fork to mix the
  mascarpone/cream cheese before combining it with the sauce so you can get a
  really smooth cream that's free of lumps. If it's still too thick to drizzle,
  add a couple teaspoons water. Drizzle this on the meatballs in a swirl and them
  sprinkle on the remaining chopped fresh cilantro.

Nutrition Info