These curry meatballs are tender and flavorful on their own, but when simmered in a rich curry sauce and served over zoodles they become an extraordinary weeknight meal.
If you need a reliable dish to shake up the usual dinner rotation, this is one I make again and again. I adore meatballs in many forms, but pairing them with a fragrant yellow curry sauce and fresh zucchini noodles (zoodles) transforms them into something special — comforting, aromatic, and light all at once.
The beauty of this recipe is its flexibility. The meatballs remain soft and juicy thanks to a binder that keeps them moist, and the curry sauce is a simple blend of paste, coconut cream, aromatics and savory elements that coat each meatball. Serve over zoodles for a low-carb option, or spoon the sauce onto pasta or mashed potatoes if you prefer a heartier base.
Fun with zoodles
Zoodles are easy to prepare and make the dish feel fresh and vibrant. Use a spiralizer or a julienne peeler to create long, noodle-like strands of zucchini. If you don’t have a spiralizer, a mandoline or vegetable peeler can also work for thin ribbons. Make the zoodles ahead of time and keep them refrigerated until you’re ready to cook; pat them dry to remove excess moisture before sautéing.
Zucchini is a summer staple for many households, and it pairs especially well with bright, savory sauces. If you enjoy zucchini in other ways, try baking, stuffing, or incorporating it into quick breads — its mild flavor makes it extremely versatile.
- Gouda stuffed zucchini
- Baked herb zucchini
- Zucchini bread
- Boston lettuce vegetable salad
Note: some links and product mentions in the original content were removed to keep this article focused on the recipe and instructions.
Helpful tips
- You can serve the meatballs over zoodles, pasta, rice or mashed potatoes — the curry sauce works with many bases.
- Make the zoodles before starting the rest of the recipe and refrigerate them until needed. Pat them dry before cooking to avoid excess liquid in the pan.
- Choose good-quality ground beef for the best flavor; grass-fed beef has a distinct taste many people prefer.
- Almond flour gives these meatballs a soft texture and a subtle nutty flavor. If you prefer, substitute an equal amount of breadcrumbs.
- Wash your vegetables thoroughly before use. A gentle, unscented cleanser and a thorough rinse are sufficient for most produce.
How to make curry meatballs
Pre-step
Prepare the zoodles and chill them while you make the rest of the dish. Have a medium sauté pan and a larger sauté pan or wok ready for cooking the vegetables, meatballs and sauce.
Step one
Gather the ingredients: zucchini for zoodles, a red bell pepper, one onion, curry paste, coconut cream, fish sauce (or a salty umami substitute), garlic and ginger, and ground beef for the meatballs.
Step two
Heat a large sauté pan or wok over medium heat. While it warms up, slice the onion and red pepper into medium chunks. Add 2 tablespoons of olive oil to the pan and, once shimmering, add the onion and pepper. Sauté for about 10 minutes until softened and slightly caramelized. Remove the vegetables and set them aside.
Make the meatballs
Step three
While the vegetables are cooking, prepare the meatballs. In a mixing bowl combine 1 pound ground beef with one egg, 1/2 teaspoon salt, 1/8 teaspoon pepper, 1 teaspoon cumin, 1 teaspoon curry powder and 1/2 cup almond flour (or breadcrumbs). Mix until evenly combined, then shape into medium-sized meatballs.
Step four
Heat a separate sauté pan over medium heat and add 1 tablespoon olive oil. Add the meatballs and cook for about 8 minutes, turning every 2 minutes so they brown evenly on all sides. Once browned and cooked through, remove and set aside.
Curry time
Step five
Return the sautéed onion and pepper to the pan you cooked the meatballs in. Add about 1/2 cup curry paste, one 15-ounce can of coconut cream, 2 tablespoons fish sauce (or to taste), 2 teaspoons garlic paste (or two crushed cloves), and 2 teaspoons ginger paste (or freshly minced ginger). Bring the mixture to a gentle boil, then reduce to a simmer to let the flavors meld.
Step six
Add the browned meatballs to the curry and let them simmer for about 5 minutes so they absorb the sauce and finish cooking. Taste and adjust seasoning if needed.
Sauté those zoodles
While the meatballs simmer, heat your wok or a large sauté pan over medium-low. Add the zoodles and sauté briefly — about 3 to 5 minutes — just until they are warmed and slightly tender but still with a bite. Overcooking makes them soggy, so keep an eye on them.
Transfer the zoodles to serving plates or a large bowl. Spoon meatballs and curry sauce over the top and garnish as desired with fresh herbs like cilantro or a squeeze of lime to brighten the dish.
Scoop a generous portion of zoodles onto each plate, then ladle several meatballs and plenty of curry sauce on top. The contrast of cool zucchini with warm, spiced sauce is what makes this meal satisfying and refreshing.
Take a bite and enjoy the layers of flavor: savory meatballs, creamy coconut curry, and the fresh texture of zucchini. This is a great weeknight recipe that still feels special enough for guests.
I hope you enjoy making — and eating — these curry meatballs. They’re one of those recipes that’s easy to adapt, quick to prepare, and consistently satisfying.
What is your favorite curry recipe? I’d love to hear about it.
And as always, may all your dishes be delish!
Curry Meatballs on Zoodles
Ingredients
Curry Sauce
- 2 tablespoons olive oil
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1/2 teaspoon salt
- 1/2 cup curry paste
- 15 ounces coconut cream (one can)
- 2 tablespoons fish sauce
- 2 teaspoons garlic paste (or 2 cloves, crushed)
- 2 teaspoons ginger paste (or 2-inch piece, minced)
Meatballs
- 1 tablespoon olive oil
- 1 pound grass-fed ground beef
- 1 egg
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon curry powder
- 1/2 cup almond flour (or breadcrumbs)
Other
- 2 medium zucchini (optional to make zoodles)
Instructions
Let’s Begin
- Use a spiralizer or julienne peeler to make the zoodles; set aside in the refrigerator.
- Heat a large sauté pan or wok over medium heat with 2 tablespoons olive oil. Sauté the onion and red bell pepper for about 10 minutes, then remove and set aside.
- In a mixing bowl, combine the ground beef, egg, salt, pepper, cumin, curry powder and almond flour. Mix and form medium-sized meatballs.
- Heat another sauté pan with 1 tablespoon olive oil. Brown the meatballs, turning every 2 minutes for about 8 minutes total, until cooked through. Remove and set aside.
- In the pan used for the meatballs, return the cooked vegetables and add the curry paste, coconut cream, fish sauce, garlic and ginger. Bring to a boil, then reduce to a simmer.
- Add the meatballs to the curry and simmer for 5 minutes so they absorb the sauce.
- Quickly sauté the zoodles for 3–5 minutes over medium-low heat. Transfer the zoodles to serving plates.
- Top the zoodles with meatballs and plenty of curry sauce. Serve immediately.
- Eat. Smile. Enjoy.
Notes
You can cook the curry and meatballs concurrently to save time. If preferred, finish cooking the meatballs in the sauce while you sauté the zoodles.
Helpful tips
- These meatballs are great on pasta, rice or mashed potatoes if you’d rather not use zoodles.
- Make the zoodles ahead and pat dry before cooking to avoid watery results.
- Almond flour keeps the meatballs tender; breadcrumbs are an easy substitute.
- Wash vegetables well before use.
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
Nutrition
Calories: 349 kcal |
Carbohydrates: 9 g |
Protein: 15 g