Coconut Curry Meatballs

Oh happy day! I was looking through my recipe box, deciding what to post for my Big Batch recipe today, when I came across an old favourite. 

Lime Grilled Chicken Skewers will have to wait for another day because my eyes caught sight of an old, folded up page from a magazine – and my heart skipped  a beat.

Ok, not quite so dramatic, but I was happy to find my Multicultural Meatballs page that I (discreetly) tore out of a March 2003 edition of Canadian Living in the doctor’s office. Thanks Dr. Voth!

I’ve actually ONLY EVER made the Coconut Curry Meatballs in those 10 years. Not sure why….but they’re a hit everytime. 

Will try the rest over the next few months and keep you posted!

Without further ado, here is my Big Batch version of Coconut Curry Meatballs.


  • 4 lbs grass fed ground beef
  • 4 eggs, beaten with fork
  • 4 cloves garlic, minced
  • 3 tsp unrefined salt
  • 2 tsp black pepper
  • 3/4 cup chopped cilantro
  • 1/3 cup fresh grated ginger

Place all ingredients above into a large bowl and mix well. I use my hands to “knead” the mixture.

Form into 1″ meatballs and brown in skillet on medium-high for about 5 minutes. You will need to do this in batches.

Set aside.

  • 4 small or 3 medium onions, diced
  • 4 sweet peppers, diced
  • 4 cloves garlic, minced

Saute the garlic, peppers, and onion in skillet that you used for meatballs, about 8 minutes, stirring often, on medium heat.

Set aside.


  • 3 cans full fat coconut milk (ingredients should be just coconut extract (about 85%) and water)
  • 3 cups chicken bone broth
  • 1/2 cup fresh lime juice
  • 1/4 cup red or yellow Thai or Indian curry paste (red if you like it spicy!)
  • 2 tsp unrefined salt (add more to taste after simmering for 30 minutes)

Place all sauce ingredients in large pot and bring to simmer. Keep at simmer for 30-40 minutes, until slightly reduced and thickened.

Add meatballs, any accumulated juices, and sauteed onion/pepper mixture to sauce. 

Simmer 20-30 minutes so meatballs are thoroughly cooked and sauce has thickened more.  

Serve over a bed of organic baby spinach and stir fried vegetables, or rice or rice noodles if you prefer!

This recipe makes approximately 16 servings. Great for weeknight freezer meals!


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