These beef meatballs are perfectly spiced with cinnamon and nutmeg for a robust flavor then slowly simmered in a creamy coconut curry sauce making these Slow Cooker Coconut Curry Meatballs absolutely amazing! Easy to make in the crockpot and can be made ahead too, this meatball stew is always a delicious dinner option. Great to serve with rice, pasta, or mashed potatoes!

I have been making this recipe for years – since 2008 in fact – the year we returned from our stint in South Africa. This was originally based on a South African meatballs recipe called “frikkadels.” I loved that dish so much I asked the lady who cooked it for us to kindly show me how to make it.

Since she never really had a properly measure recipe, I had to actually watch her cook this and made estimates based on that observation. Thankfully, I can now say I have perfected the recipe (or at least did justice to the original one!).

Since then I have made this numerous times especially when we have company with dietary restrictions because this is both dairy-free and gluten-free and suitable for those under this strict diet. Everyone always love this recipe.

I tweaked the original recipe though and added some curry and coconut milk to make it more Asian. Because of this major change, I can no longer truly call it frikkadel as it’s been substantially changed that way. However, I can guarantee that this recipe – which has been enjoyed by my family for about 15 years – is truly a keeper.

Let’s start with that sauce! That is loaded with flavor right in there! Plus, the spices added in the meatballs themselves make these meaty viands absolutely flavorful.

WHAT TYPE OF MEAT CAN I USE FOR THIS Slow Cooker Coconut Curry Meatballs?

You can use any meat really – ground beef, pork, chicken, or turkey – whichever you prefer. I usually use ground beef for this. Use a leaner cut of beef like sirloin or round so it doesn’t become too fatty. The coconut milk itself releases some oil so you don’t want extra grease from the meat.

CAN I MAKE THIS Slow Cooker Coconut Curry Meatballs A DAY-AHEAD?

Yes. I highly recommend it because the flavor develops even more so you can be assured of a very robust-tasting stew. Simply refrigerate once it’s cooled down and the next day, make sure to skim-off any fat that may rise on top.

FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.

WHAT ARE THE INGREDIENTS FOR SLOW COOKER COCONUT CURRY MEATBALLS?

• 2 tbsp olive oil – or your oil of choice.

• 2 medium onions, chopped.

• 6 garlic cloves – peeled and crushed.

• 1 tbsp curry powder – mildly-flavored or to the heat level you prefer.

• 4-5 plum tomatoes, diced or 2 (14 oz) canned diced tomatoes – both work well.

• 1 tbsp brown sugar

• 1 1/2 tsp salt – or adjust to taste

• 1 can coconut milk – use a good quality coconut milk with no additives or preservatives. This would taste better with a 2-ingredient canned coconut milk (just coconut extract and water).

HOW DO YOU MAKE SLOW COOKER COCONUT CURRY MEATBALLS?

Heat oil in a deep/large oven-proof pan (like a Dutch oven). Sauté the garlic and onions until tender about 5 mins. Add the curry powder and coat the onion and garlic and cook just until aromatic, a minute or less.

Add the tomatoes, sugar, and salt. Stir. Cover and simmer in the lowest setting. In the meantime prepare the meatballs.

Mix the rest of the ingredients (except the coconut milk) and form into meatballs. Using a large cookie scooper (for uniformity) would produce between 28-30 meatballs.

Place the meatballs in the slow cooker. Pour the heated tomato curry mixture on top. Cook for 6-8 hours on low or 3 hours on high until the meatballs are tender.

Pour in the coconut milk and cook for another 30 minutes on high or until fully heated through. Taste and adjust seasoning if needed.

Last updated on April 5th, 2024 at 10:46 am