One-Pan Curry Meatballs
Savory chicken or turkey meatballs simmered in a silky coconut curry sauce, all made in one pan for maximum payoff with minimal effort.
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.
Notes
Browning the meatballs first builds flavor while the coconut curry sauce finishes them gently so they stay tender. Store-bought meatballs can be used as a shortcut. For a toddler-friendly version, reduce the curry paste and serve with plain rice.