Curried Pumpkin & Coconut Meatballs
Prep time
Cook time
Total time
Serves: Serves 4
  • 1 pound ground beef (or ½ pound ground beef, ½ pound ground pork; or 1 pound ground chicken)
  • 1 cup finely shredded fresh pumpkin or sweet potato
  • 3 tablespoons raisins
  • 1 large egg, lightly beaten
  • 1 cup panko breadcrumbs
  • 1 clove garlic, minced
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons coconut oil for frying
  • 1 medium yellow onion, diced
  • 1 tablespoon butter
  • 2 tablespoons curry powder
  • 3½ tablespoons all-purpose flour
  • 1 (15 ounce) can coconut milk
  • 1⅓ cup chicken stock
  • 3 tablespoons mango chutney
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  1. Combine all the ingredients for the meatballs in a bowl and mix with fingers. Form into 1-inch balls.
  2. Heat the coconut oil in a large skillet over medium-high heat and fry until browned on all sides. Transfer the meatballs to a plate.
  3. Fry the onions with the butter in the same skillet until softened, 5 minutes, scraping up the browned bits from the bottom of the pan. Add the curry powder and flour and cook for another minute. Add the coconut milk and the chicken stock, stirring to dissolve the flour. Bring to a boil, stirring frequently to prevent lumping, until thickened. Add the mango chutney, salt and pepper.
  4. Return the meatballs to the skillet, reduce the heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Add salt and pepper to taste.
  5. Serve with steamed jasmine or Basmati rice and garnished with some chopped fresh cilantro or parsley.
Recipe by The Daring Gourmet at