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Close overhead view of seared meatballs bathed in a glossy orange coconut curry sauce, cilantro leaves scattered on top.

Creamy Simmered Coconut Curry Meatballs, Keto-Friendly

Ground beef meatballs seared then simmered in a rich, spicy coconut curry sauce, ready in about 40 minutes with no rice needed.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-Inspired
Calories: 697
Ingredients Method Notes

Ingredients
  

Meatballs
  • 500 g ground beef (80/20)
  • 1 egg large
  • 30 g almond flour / 1/4 cup
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp fresh cilantro, chopped
  • 3/4 tsp salt
  • 1/4 tsp black pepper
Coconut Curry Sauce
  • 2 tbsp coconut oil divided
  • 1 yellow onion, diced medium (about 150 g)
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp red curry paste Mae Ploy or Thai Kitchen work well
  • 400 ml full-fat canned coconut milk (1 can)
  • 120 ml chicken broth / 1/2 cup
  • 1 tbsp fish sauce
  • 1 tbsp lime juice fresh squeezed
  • 2 tbsp fresh cilantro for garnish
  • 1/4 tsp red pepper flakes optional

Method
 

  1. In a mixing bowl, combine ground beef, egg, almond flour, minced garlic, ginger, cilantro, salt, and pepper. Mix gently with your hands until just combined, don't overwork it.
  2. Roll the mixture into meatballs about 40 g each, roughly golf ball size. You'll get about 14 meatballs.
  3. Heat 1 tbsp coconut oil in a 12-inch skillet over medium-high heat. Sear the meatballs in two batches, 3 to 4 minutes per batch, turning occasionally, until browned on the outside (they won't be cooked through yet). Transfer to a plate.
  4. Add the remaining 1 tbsp coconut oil to the same skillet. Add the onion and cook for 3 to 4 minutes until soft.
  5. Stir in the garlic and ginger and cook for 30 seconds until fragrant. Add the red curry paste and fry for 60 seconds, stirring, until it darkens slightly and smells toasty.
  6. Pour in the coconut milk and chicken broth, stirring to dissolve the paste into the liquid. Bring to a gentle simmer.
  7. Return the meatballs to the skillet and settle them into the sauce. Simmer uncovered for 12 to 15 minutes, spooning sauce over occasionally, until the meatballs reach 160 F / 71 C and the sauce coats the back of a spoon.
  8. Stir in the fish sauce, lime juice, and red pepper flakes if using. Taste and adjust salt.
  9. Garnish with fresh cilantro and serve hot, straight from the skillet.

Notes

  • Sear meatballs in two batches, don't crowd the 12-inch skillet.
  • Use full-fat coconut milk, light versions make a thin sauce.
  • Meatballs finish cooking in the sauce, they don't need to be done after searing.
  • Check temp with an instant-read thermometer, pull at 160 F / 71 C.