Description
Juicy beef meatballs simmered in a creamy coconut curry with sweet mango and savory mushrooms, creating a bold, comforting Thai-inspired dish.
Ingredients
- 1 lb ground beef
- 1 large egg
- 1/2 cup breadcrumbs
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 medium onion, chopped
- 8 oz mushrooms, sliced
- 2 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 1 cup mango chunks (fresh or frozen)
- 1/2 cup beef broth or water
- 1 tbsp fish sauce or soy sauce
- 1 tbsp lime juice
- 1 tbsp brown sugar
- Optional: fresh cilantro, chopped
Instructions
- In a bowl, mix ground beef, egg, breadcrumbs, garlic, ginger, salt, and black pepper.
- Form the mixture into small meatballs.
- Heat olive oil in a large skillet over medium heat.
- Brown meatballs on all sides, then remove and set aside.
- In the same skillet, sauté the onion until soft.
- Add mushrooms and cook until they release moisture and turn golden.
- Stir in red curry paste and cook until fragrant.
- Pour in coconut milk, mango chunks, and broth, stirring to combine.
- Bring to a gentle simmer and return meatballs to the pan.
- Simmer for about 15 minutes, until meatballs are cooked through and sauce thickens slightly.
- Stir in fish sauce, lime juice, and brown sugar.
- Adjust seasoning, garnish with cilantro if desired, and serve warm.
Notes
- Frozen mango works well and can be added directly.
- Adjust curry paste to control spice level.
- Ground chicken or turkey can replace beef.
- Serve with rice, noodles, or cauliflower rice.
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 11g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 135mg
