Meatballs in Coconut Broth

barbara lentz


I also make this leaving out the coconut milk the broth is so fragrant and delicious.


☆☆☆☆☆ 0 votes

4 to 6
10 Min
20 Min
Stove Top



  • 1 Tbsp
    cardamon seeds crushed
  • 2 tsp
    coriander seeds
  • 1 tsp
    ground turmeric
  • 8
    dried keffer leaves
  • 2 stalk(s)
    lemon grass trimmed and split down the middle
  • 1 tsp
    red pepper flakes
  • 1 Tbsp
    grated ginger
  • 4 clove
    garlic minced
  • 3 c
    chicken stock
  • 1 can(s)
    coconut milk

  • 1 lb
    ground beef
  • 1 small
    onion chopped
  • 2 clove
    garlic minced
  • 1 tsp
    ginger grated
  • 3
    scallions white parts only minced green parts reserved for garnish
  • 1 large
  • 3 Tbsp
  • 1 c
  • ·
    salt and pepper
  • ·
    oil for frying
  • ·
    chives for garnish

How to Make Meatballs in Coconut Broth


  1. For the meatballs cook the onion and garlic in a little oil until softened. Add all ingredients except for chives and shape into golf ball size meatballs.
  2. Working in batches add oil to a large skillet and fry the meatballs until golden brown and cook through.
  3. For the broth
    Place all ingredients in a stock pot bring to a boil and reduce to a simmer and simmer 10 minutes. Strain the broth and discard solids. Add the meatballs to the broth and serve garnished with chives

Printable Recipe Card

About Meatballs in Coconut Broth

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Asian

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