Thai Coconut Beef Meatballs

Name: Thai Coconut Beef Meatballs
Total time: 35 min
Yield: 4 people
Ingredients: 1 lb Minced Beef; 14 oz Coconut Milk; 2 tbsp Thai Chili Paste; 3 cups Spinach; 1 medium Red Bell Pepper; 2 stalks Lemongrass; 1 tbsp Ginger; 3 cloves Garlic; 1 tbsp Fish Sauce; 1 slice Wholewheat Bread; 1 large Egg; 2 stalks Green Onions

Dairy-Free • Gluten-FreeHigh ProteinOne-PotDinnerThai

Medium

35min

520kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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Juicy beef meatballs simmered in a creamy, aromatic coconut and lemongrass curry sauce with fresh vegetables.

Transform your frozen ground meat into a vibrant dinner with these Thai Coconut Beef Meatballs. This recipe is a masterclass in balancing flavors: the richness of coconut milk, the brightness of lemongrass, and the savory depth of fish sauce. It is the perfect vessel for using up garden-fresh produce like spinach and bell peppers before they spoil. Unlike heavy Italian meatballs, these are simmered in a light, aromatic broth infused with Thai chili paste and ginger. It’s a comforting, one-pan meal that feels exotic but comes together quickly using your pantry staples. Whether served over rice or noodles, the creamy sauce acts as a lush blanket for the vegetables, making this a healthy, protein-packed option for any weeknight.

Ingredients

500 g Minced Beef
400 ml Coconut Milk
2 tbsp Thai Chili Paste
100 g Spinach
1 medium Red Bell Pepper
2 stalks Lemongrass
1 tbsp Ginger
3 cloves Garlic
1 tbsp Fish Sauce
1 slice Wholewheat Bread
1 large Egg
2 stalks Green Onions

Instructions

1
Prepare the meatball binder: Soak the wholewheat bread in a splash of water, then squeeze out the excess liquid and crumble into a large bowl.
2
Mix the meatballs: Add the minced beef, cracked egg, half the minced garlic, half the grated ginger, and chopped green onions to the bowl. Season with salt and pepper. Mix by hand and form into walnut-sized balls.
3
Sear the meat: Heat a little oil in a large deep skillet. Add the meatballs and sear until browned on all sides (they don't need to be fully cooked through). Remove them from the pan and set aside.
4
Start the curry base: In the same pan, add the remaining garlic, ginger, and the bruised lemongrass stalks. Sauté for 1 minute until fragrant. Stir in the Thai chili paste and cook for another minute.
5
Simmer the sauce: Pour in the coconut milk and season with fish sauce. Bring to a gentle simmer. Return the meatballs to the pan and cook for 5-7 minutes.
6
Add vegetables: Slice the red bell pepper into strips and add to the pan. Simmer for 3 minutes. Finally, stir in the fresh spinach and let it wilt into the sauce.
7
Serve: Remove the lemongrass stalks before serving. Garnish with extra green onions or frozen coriander if desired.

Chef's Tips

•Bruise the lemongrass stalks with the back of a knife before adding them to release more flavor.
•If the sauce is too thick, add a splash of water or chicken broth.
•Serve over brown rice or vermicelli noodles to soak up the sauce.

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Recipe By

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