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This rich comforting dish transforms everyday ground beef into tender juicy meatballs simmered in a velvety coconut curry sauce. It is packed with hidden vegetables and warming spices that make it perfect for cozy evenings or when you are craving something a little different.
I first made this when I was tired of the usual options and just wanted something new with the ground beef I had thawed. It has now become one of our regular weeknight dinners because everyone loves it.
Ingredients
- Ground beef: provides protein and hearty flavor
- Zucchini: keeps the meatballs moist and sneaks in vegetables
- Garlic and onion powder: enhance the savory notes
- Egg: binds the meatball mixture for stability
- Fresh coriander: adds freshness and color
- Sweet potato mash: gives the sauce natural sweetness and body
- Beef stock: builds a rich base for the curry
- Medium curry powder: adds balanced spice
- Tomato paste: brings tang and depth
- Green beans: give texture and extra veg
- Full fat coconut milk: makes the sauce creamy and rich
- Red chili flakes: provide optional heat
Step-by-Step Instructions
- Make the Meatball Mix:
- Combine ground beef with grated zucchini garlic salt onion powder coriander and egg in a large bowl. Mix until fully incorporated but do not overwork the meat to keep the meatballs tender.
- Shape the Meatballs:
- Form the mixture into about twenty even sized meatballs and set aside on a tray. Keeping them uniform helps them cook evenly in the sauce.
- Create the Curry Base:
- In a deep pan over medium heat whisk together the mashed sweet potato beef stock curry powder tomato paste and red chili flakes until smooth and heated through. This forms the flavorful base for simmering.
- Simmer the Meatballs:
- Gently place the raw meatballs into the hot sauce. Cover the pan and let them simmer undisturbed for fifteen minutes which allows them to cook fully and absorb flavor.
- Add Coconut and Veg:
- Uncover the pan and stir in coconut milk and frozen green beans. Simmer for five more minutes until the sauce thickens and the beans are tender. You can add a splash of stock if you prefer a thinner consistency.
- Garnish and Serve:
- Top with freshly chopped coriander before serving. This dish pairs well with rice quinoa or flatbread.
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Storage Tips
Leftovers keep well in the fridge for up to three days. Reheat gently on the stove or microwave. For longer storage freeze in airtight containers and thaw overnight before reheating.
Ingredient Substitutions
You can swap sweet potato with mashed butternut squash or even pumpkin. If you do not have beef stock use chicken stock or vegetable broth. Turkey mince also works well if you want a leaner meatball.
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Serving Suggestions
Serve over rice couscous or even mashed cauliflower for a low carb twist. Add a side of flatbread to scoop up every drop of the creamy sauce.
Cultural Context
This dish brings together comfort food from different cuisines. The meatballs echo Italian simplicity while the coconut curry sauce pulls from Southeast Asian influences creating a unique fusion that feels both familiar and fresh.
Frequently Asked Questions About Recipes
- → Can I use a different type of meat?
Yes, ground chicken or turkey can be substituted for beef if you prefer a lighter option.
- → Do I need to brown the meatballs first?
No, the meatballs are cooked directly in the sauce, which keeps them tender and flavorful.
- → How spicy is this dish?
The curry has mild to moderate heat. You can adjust the chili flakes to suit your preference.
- → Can I freeze the leftovers?
Yes, this curry freezes well. Cool completely and store in airtight containers for up to 3 months.
- → How can I increase the vegetable content?
In addition to zucchini and green beans, you can add spinach, peas, or bell peppers for more vegetables.