06/05/2026
Foodie Friday! A recipe for Baked Coconut Curry Meatballs from our “Half Baked Harvest - Super Simple” cookbook by Tieghan Gerard (AVAILABLE AT COOK ON BAY!)
1 lb lean ground beef or lamb
2 Tbs full fat plain Greek yogurt
2 green onions, chopped
1 1/2 tsp chipotle chili powder
Kosher salt and freshly ground pepper
2 Tbs extra virgin olive oil
1 small yellow onion, chopped
4 garlic cloves, minced
1 (1-inch) piece of fresh ginger, peeled and grated
1 Tbs yellow curry powder
1/2 tsp ground cinnamon
1 (14-ounce) can full fat unsweetened coconut milk
Juice of 1 lemon
1/2 cup fresh cilantro, chopped
White or brown rice for serving
Naan, for serving
1. Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.
2. Make the meatballs: In a medium bowl, place the ground beef, yogurt, green onions, 1/2 tsp chipotle chili powder, and a pinch of salt and pepper. Using your hands mix well until combined. Grease your hands with a bit of olive oil and roll the mixture into about fifteen 2 Tbs size balls. Place the meatballs on the prepared baking sheet and bake until they are crisp on the outside and cooked through, about 15 minutes.
3. Make the sauce: Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion and cook about 5 minutes. Add the garlic and the ginger and cook until fragrant, about 5 minutes more. Stir in the remaining 1 tsp of chile powder, the curry powder, and the cinnamon and cook about 1 minute. Stir in the coconut milk and 1/2 cup of water, increase the heat to medium- high, and bring the sauce to a boil. Cook until the sauce thickens slightly, about 5 minutes. Stir in the lemon juice.
4. Add the meatballs and cook, stirring occasionally, until the sauce thickens, about 5 minutes. Remove the skillet from the heat and stir in the cilantro.
5. Serve the meatballs and the sauce with rice and naan.
Enjoy!
