Baked Coconut-Curry Meatballs
Servings: 6 servings
1 pound lean ground beef or lamb
2 tablespoons full-fat plain Greek yogurt
2 scallions, chopped
1½ teaspoons chipotle chili powder
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
4 garlic cloves, minced or grated
One 1-inch piece of fresh ginger, peeled and grated
1 tablespoon yellow curry powder
½ teaspoon ground cinnamon
One 14-ounce can full-fat unsweetened coconut milk
Juice of 1 lemon
⅓ cup fresh cilantro, roughly chopped
Steamed white or brown rice and naan, for serving
1. Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper.
2. Make the Meatballs: In a medium bowl, place the ground beef, yogurt, scallions, ½ teaspoon of the chipotle chili powder and a pinch each of salt and pepper. Using your hands, mix well until combined. Grease your hands with a bit of olive oil and roll the mixture into 15 to 20 balls, about 2 tablespoons each. Place the meatballs on the prepared baking sheet and bake until they are crisp on the outside and cooked through, 13 to 15 minutes.
3. Meanwhile, Make the Sauce: Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 5 minutes more. Stir in the remaining 1 teaspoon chili powder, the curry powder and the cinnamon and cook until fragrant, about 1 minute. Stir in the coconut milk and ½ cup water, increase the heat to medium-high and bring the sauce to a boil. Cook until the sauce thickens slightly, about 5 minutes. Stir in the lemon juice.
4. Add the meatballs and cook, stirring occasionally, until the sauce thickens further, about 5 minutes more. Remove the skillet from the heat and stir in the cilantro. Serve the meatballs and sauce with rice and naan. Store any leftovers in an airtight container in the refrigerator for up to three days.