Coconut Curry Meatballs

Ottawa Athletic Club Recipe of the Week

July 25th, 2018

Homemade Thai coconut curry meatballs are a grain-free recipe infused with exotic flavours! Served with healthy sautéed spiralized vegetables.

See below for the full recipe.
You can also pick up a hard copy from our Welcome Desk.

Yield: 4 Servings       Prep Time: 15 Mins        Cook Time: 30 Mins       Total Time: 10 Mins



  • 1 pound lean ground beef
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger , minced
  • 1/4 cup yellow onion , minced
  • 1 cup brown mushrooms , finely chopped
  • 1 jalapeño , minced, (about 2 tablespoons)
  • 1 teaspoon sriracha , or chili paste
  • 1/2 teaspoon fish sauce
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper , freshly ground
  • 1 large egg
  • 1 tablespoon cornstarch , or arrow root starch

Vegetable Noodles

  • 1 sweet potato , thinly sliced (3 cups)
  • 1 bell pepper , thinly sliced (1 cup)
  • 2 zucchini , thinly sliced (3 cups)
  • 1 tablespoon olive oil

Coconut Curry Sauce

  • 13 1/2 ounces coconut milk , (1 can)
  • 2 tablespoons red curry paste
  • 2 teaspoons maple syrup , or honey, (optional)
  • 1/2 teaspoon fish sauce
  • 2 shallots, 1 thinly sliced and 1 chopped (there are usually two in a whole shallot)


  1. Pre-heat oven to 400°F. Line a large sheet pan with foil and lightly grease with oil or cooking spray. Set aside.
  2. In a large bowl thoroughly combine ground beef, garlic, ginger, onion, mushrooms, jalapeno, chili paste, fish sauce, salt, and pepper. Add egg and mix until combined. Add cornstarch and mix until no powder is visible. Form into two tablespoon-sized meatballs and transfer to prepared sheet pan. Bake for 13 minutes, flip over and cook another 2 to 3 minutes until cooked through. Remove from oven and set aside.
  3. Meanwhile, prepare the vegetable noodles and set aside.
  4. Make the coconut curry sauce. Heat a large pan over medium-high heat. Add the coconut milk and bring to a light boil. Whisk in the red curry paste until combined. Taste and add two teaspoons of maple syrup if desired. Add fish sauce, adjust to taste. Reduce heat to medium-low and add the meatballs. Coat the meatballs in the sauce and simmer for 10 minutes.
  5. Meanwhile, cook the vegetables. Heat a large skillet over medium-high heat. Add one tablespoon oil and allow to heat. Add in sweet potatoes once hot and saute for 2 minutes. Add the bell pepper and saute for 1 minute. Add the zucchini and saute for 2 minutes. All of the vegetables should be just tender and slightly crisp. Season with salt and pepper as desired.

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