Curry Lamb Meatballs

These curry lamb meatballs are packed with warm spices, fresh mint, and cilantro, seared until golden, then baked in a creamy coconut curry sauce. Serve this easy lamb meatballs recipe over rice or with naan for a cozy, impressive dinner.

Course Main Course

Cuisine Indian, Mediterranean

Keyword coconut curry meatballs, Coconut Milk, Curry, Easy to Make, Lamb, lamb meatball curry, Lamb Meatballs, lamb meatballs recipe, Meatballs

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 968kcal

Equipment

Ingredients

Let's gather the ingredients!

Lamb Meatballs

2 pounds ground American lamb
3 cloves garlic finely minced
2 shallots finely minced
1 large egg
¼ tsp cinnamon ground
¼ tsp nutmeg ground
½ tsp cumin ground
¼ tsp cardamom ground
1½ tsp curry powder
1 tbsp fresh mint chopped
2 tbsp fresh cilantro chopped
1 tbsp cajun seasoning
1 tbsp peri peri seasoning
salt and pepper to taste
3 tbsp avocado oil

Coconut Sauce

1 can coconut milk
2 tsp curry powder
salt and pepper to taste

Instructions

Let's Begin!

Preheat oven to 350°F.
Combine all ingredients in a large bowl. Mix extremely well.
Take a handful of the meat mixture and form 1 1/2-inch meatballs. Continue until all the mixture is gone.
In a cast iron pour oil in and begin searing the lamb meatballs on medium-high heat, until most sides are nicely browned, about 10 minutes. ( You can finish cooking them through in the sauce, so just brown them at this point)
Remove meatballs and place in a casserole dish.
Pour coconut milk, curry powder, salt, and pepper over casserole dish and mix well
Bake at 350 for 15-20 mins.
Serve over rice and enjoy!!

Notes

Don't overmix: Mix the meatball ingredients just until combined, and roll with wet hands for tender, even meatballs.

Just brown them: The meatballs only need a good sear in the skillet. They finish cooking through in the coconut curry sauce in the oven.

Coconut milk: Use full-fat canned coconut milk for the richest, creamiest sauce.

Swap the meat: Ground beef or ground turkey work in place of lamb with the same spices.

Storage: Refrigerate with the sauce for 3 to 4 days or freeze for up to 3 months. Reheat gently with a splash of coconut milk or water.

Nutrition