Ingredients
Scale
- For the Meatballs:
- 1 1/2 lbs ground beef
- 1/2 cup panko breadcrumbs
- 1 egg
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped cilantro
- For the Curry Sauce:
- 1 tablespoon vegetable oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 teaspoon curry powder
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 cups baby spinach, chopped
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- Juice of 1/2 lime
- Steamed rice, for serving
Instructions
- In a large bowl, combine all meatball ingredients: ground beef, panko, egg, garlic, ginger, salt, pepper, and cilantro. Mix until well combined.
- Form the mixture into 1-inch meatballs.
- Heat vegetable oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides, about 8 minutes. Remove and set aside.
- In the same skillet, add onion, garlic, and ginger. Sauté until fragrant, about 2 minutes.
- Stir in red curry paste and curry powder; cook for 1 minute.
- Pour in coconut milk and chicken broth, stirring until smooth. Bring to a simmer.
- Add chopped spinach and cook until wilted, about 2 minutes.
- Stir in fish sauce, brown sugar, and lime juice.
- Return meatballs to the skillet. Simmer in the sauce for 10-15 minutes until cooked through and flavors meld.
- Serve over steamed rice.
Notes
For a spicier sauce, add extra red curry paste or a pinch of chili flakes. Garnish with fresh cilantro and lime wedges.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: Thai
Nutrition
- Calories: 580
- Sugar: 6g
- Fat: 38g
- Carbohydrates: 22g
- Protein: 32g