There are nights when cooking feels like a negotiation. You want something cozy and saucy, maybe a little impressive, but your brain is already in pajamas. These one-pan curry meatballs exist for that exact mood. Savory meatballs, browned once, then gently simmered in a coconut curry sauce that turns glossy and rich without asking much of you. One skillet. One spoon. Minimal cleanup. Maximum smugness.
This is dinner that smells like you tried. It lands somewhere between comfort food and takeout fantasy, with warm spice, soft meatballs, and a sauce that begs for rice. You could serve it to guests. You could eat it standing at the counter. Both feel correct.
Why You’ll Love These One-Pan Curry Meatballs
- One pan, no chaos. Everything happens in the same skillet, which feels like a gift.
- Big flavor, low effort. Curry paste + coconut milk does most of the heavy lifting.
- Weeknight-friendly but chic. Cozy enough for Tuesday, impressive enough for company.
- Customizable heat. Mild, warm, or spicy depending on your curry paste mood.
- Perfect with rice or naan. Sauce-forward in the best way.
Tips, Tricks & Variations
If you are deeply tired, store-bought meatballs absolutely work here. Brown them, then drop them straight into the sauce. No one needs to know.
Ground chicken or turkey keeps things light, but pork works beautifully if you want richer meatballs. Beef is fine too, just slightly heavier.
For a veggie-forward version, simmer chickpeas or cauliflower florets in the sauce instead of meatballs. Still cozy. Still valid.
Cooking for a toddler? Dial back the curry paste, scoop out a few plain meatballs, and serve with rice and a drizzle of coconut milk on the side.
Serving & Pairings
Serve these one-pan curry meatballs over steamed jasmine rice, basmati, or whatever grain you have waiting patiently in the pantry. Warm naan or flatbread for scooping is highly encouraged. A crisp cucumber salad or quick-pickled veg on the side balances the richness nicely.
Leftovers reheat well and taste even better the next day, which feels like a quiet win.
FAQ
Can I make these dairy-free?
Yes. The recipe is naturally dairy-free thanks to coconut milk. Just be sure your curry paste doesn’t sneak in any dairy.
How spicy are these curry meatballs?
It depends on your curry paste. Start mild and add more if you want heat. You’re in control here.
Can I freeze one-pan curry meatballs?
Absolutely. Freeze cooled meatballs in the sauce for up to two months. Thaw overnight and reheat gently on the stove.
One-Pan Curry Meatballs
Ingredients
Meatballs
- 1 pound ground chicken or turkey
- 1/3 cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic finely grated
- 1 tablespoon fresh ginger grated
- 1 teaspoon curry powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Coconut Curry Sauce
- 1 tablespoon olive oil
- 1 small yellow onion thinly sliced
- 2 tablespoons red curry paste
- 1 tablespoon curry powder
- 1 13.5-ounce can full-fat coconut milk
- 1 tablespoon soy sauce or tamari
- 1 teaspoon brown sugar
- Juice of 1/2 lime
To Finish
- Fresh cilantro roughly chopped
- Steamed rice or naan for serving
Instructions
- In a large bowl, gently mix the ground meat, panko, egg, garlic, ginger, curry powder, salt, and pepper until just combined. Roll into golf-ball-sized meatballs.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the meatballs and brown on all sides, about 5 minutes total. Transfer to a plate.
- In the same skillet, add the remaining olive oil and sliced onion. Cook until soft and lightly golden, 4 to 5 minutes.
- Stir in the red curry paste and curry powder. Cook for 30 seconds, until fragrant.
- Pour in the coconut milk, soy sauce, brown sugar, and lime juice. Stir to combine.
- Nestle the meatballs back into the sauce. Reduce heat to low, cover, and simmer for 15 minutes, until meatballs are cooked through and the sauce is glossy.
- Finish with fresh cilantro and serve hot over rice or with naan.