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Keith Bradbury

Beef - Spicy Meatballs in a Coconut Curry Sauce


This is absolutely deliciously delicious with an extra slice of deliciousness on top. It caught my eye because I love meatballs and thought I had tried most versions – but I have never served them like this. Stupendous!

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Rate this recipe 3/5 (21 Votes)


  • Meatball Ingredients
  • 500 gm beef mince
  • 1 medium onion finely chopped – I whizzed mine in my food processor
  • 1 red chilli – deseeded
  • and chopped
  • Thumb size piece of fresh ginger peeled & finely chopped
  • 3 cloves of garlic finely chopped
  • 3 or 4 sprigs of fresh coriander chopped finely
  • 1 tsp garam masala
  • Pinch of salt
  • Black pepper
  • 1 slice of white bread whizzed in the food processor into crumbs
  • 1 small egg lightly beaten
  • Ingredients for the curry sauce
  • Olive oil
  • 1 medium onion whizzed in the food processor
  • 3 cloves of garlic crushed
  • Thumb size piece of fresh ginger peeled and finely chopped
  • 3 tbsps of Thai Red Curry paste
  • 2 tsps of curry powder – how hot is up to you!
  • 400 gm can of chopped tomatoes
  • 250 ml of coconut milk
  • 200 ml of chicken stock
  • Sour cream or plain yoghurt and some chopped coriander for garnish.


Level of difficulty Average
Cost Average budget


Step 1

Pop all the ingredientsfor the meatballs into a bowl and mix well. I left it all for an hour to mingle thoroughly but you do not need to especially.

Step 2

With damp hands shape the mixture into balls – I made 16 from my mix which is dandy for 4 folk.
Pan fry them in a little olive oil until brown on all sides then remove from the heat and let them rest.

Step 3

For the sauce – heat a glug of oil in a wok or large frying pan and gently fry the onions, garlic and ginger for about 5 minutes. Then add the Thai curry paste, stir and fry gently for another minute or two. Then add the curry powder and mix well together.

Step 4

Serve up and enjoy!

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