Melt-in-your-mouth tender beef meatballs poached in a sweet and spicy coconut curry sauce and served with a drizzle of creamy mascarpone. They will blow your mind for only 15 minutes of hands-on prep!
Coconut Curry Sauce
Prepare the coconut curry sauce: sautéed the aromatics in coconut oil until fragrant, then added the vegetables, coconut milk and water and simmer for 15 minutes.
Prepare the meatballs: while the coconut curry sauce is simmering, mix all the meatball ingredients in a bowl until evenly combined and then shape into golf-ball sized meatballs.
Blend the coconut curry sauce: Once the vegetables are soft, remove from heat and let cool for 5 minutes then blend until smooth.
Cook the meatballs in the sauce: Return the sauce back to the skillet. If it’s too thin, add up to a 1/2 cup of water keeping in mind that it will reduce more as the meatballs simmer. Turn the heat on medium and once the sauce is lightly bubbling*, add the meatballs. Cook for 5 minutes on one side and then flip each meatball. Cover, reduce heat to medium-low and simmer for about 30 minutes.
Garnish: Spoon out 2-3 tablespoons of the cooking sauce and mix it with 2-3 tablespoons of mascarpone or cream cheese. You may want to use a fork to mix the mascarpone/cream cheese before combining it with the sauce so you can get a really smooth cream that’s free of lumps. Drizzle this on the meatballs along with some chopped fresh cilantro.
* The meatballs should be added to hot sauce so they set immediately and keep their shape.
Keywords: coconut curry meatballs