Recipes
Japanese Curry Meatballs with Jasmine Rice
Serves 4
| Prep Time: 10 mins
| Cook Time: 50 mins
| Total Time: 1 hr
You may need: Japanese Curry
Discover The Recipe
Indulge in the epitome of Japanese comfort food with these Japanese Curry Meatballs. Bursting with flavor in every bite, these juicy meatballs are bathed in a rich, creamy Japanese coconut curry sauce that will make your tastebuds sing! Unlike traditional curries, this sauce offers a delicate balance of sweet and savory, coupled with hints of spice and umami, thanks to our unique Japanese Curry blend. Crafted to honor Japanese culinary traditions, this blend features savory spices like turmeric, coriander, and ginger, with a hint of sweet notes from vegan monk fruit powder.
Japanese curry dishes are renowned for their versatility and crowd-pleasing appeal. Whether served over rice or noodles, they deliver a satisfying experience. Our recipe for Japanese Curry Meatballs is both approachable and deeply flavorful. The curry sauce, mildly spiced, gains a luscious texture from coconut milk that perfectly complements the meatballs. Enjoy this dish over jasmine rice for an authentic experience or ladle the meatballs and sauce onto your favorite noodles. Embrace the essence of Japanese comfort food with every bite. Or try our other Japanese curry dishes on the website.
Ingredients
Japanese Jasmine Rice:
2 cups water
1 cup jasmine rice, rinsed and drained
1 tsp salt
1 Tbsp lime juice (~1 small lime)
Japanese Curry Meatballs:
2 Tbsp vegetable or olive oil, divided
1 shallot, minced (~¼ cup)
1 fresno or jalapeno chili pepper (optional)
2 cloves garlic, minced
1 Tbsp fresh ginger, grated or finely minced
1 Tbsp Piquant Post Japanese Curry, divided
1 (13 oz) can of coconut milk (full fat offers the creamiest texture)
¼ cup unseasoned breadcrumbs (panko or regular breadcrumbs)
1 lb ground beef, 80/20 lean
1 Tbsp fish sauce (optional)
1 Tbsp lime juice (~1 small lime)
To serve: cooked jasmine rice
For garnish: fresh cilantro, sliced green onions, lime wedges
Notes
If the coconut milk mixture reduces too quickly, add water a ¼ cup at a time until you get your desired consistency.
Instructions
Bring water to a boil in a medium pot over High heat. Add jasmine rice and salt then stir. Reduce heat to Low, cover pot and cook for 15-18 mins until rice is tender. Or, you can use a rice cooker. Once done, fluff the rice with a fork and stir in lime juice.
Heat a second medium pot or heavy bottomed pan over Med heat. Add 1 Tbsp oil, shallots, chili pepper, garlic and ginger. Sauté until fragrant ~ 1 minute. Transfer half of mixture to a bowl and set aside. Add 1/2 Tbsp Piquant Post Japanese Curry and stir to coat the aromatics in the pan. Slowly pour in the coconut milk while stirring. Reduce heat to Low and simmer.
Meanwhile, add breadcrumbs, ground beef, fish sauce and another 1/2 Tbsp Japanese Curry to the bowl with the shallot mixture. Use your hands to mix until just combined (do not overmix). Form the mixture into bite-sized meatballs (~ 2 Tbsp per meatball) and set aside.
Heat a 12” skillet or non-stick pan over Med heat and add 1 Tbsp of oil. Working in batches, brown the meatballs, ~2 mins on each side. Transfer meatballs to the pot with coconut curry mixture and simmer for 6-10 mins until cooked, periodically spooning coconut curry mixture over meatballs. Remove from heat and stir in lime juice. Serve meatballs over cooked rice. Garnish with cilantro, green onions and lime wedges
Alternatives & Substitutions
Our Japanese Curry Meatballs are super flavorful and perfect for busy weeknights. The bold-flavored curry sauce is creamy with a hint of zest from citrus juice.
Fish sauce is a popular South Asian and Thai cuisine. It is essentially a fermented condiment that is used to add a savory, umami flavor to any dish. Alternatively, you can use soy sauce or Worcestershire sauce for that umami flavor.
Interested in a lighter version of this recipe? Feel free to use brown rice or quinoa in place of jasmine rice and ground turkey (lean) in place of ground beef.
Make this recipe plant-based by swapping the meatballs with your favorite meatless meatball brand. Also checkout more exotic plant-based recipes on our website like Japanese Root Vegetable Curry using our Japanese Curry powder.
Our Japanese Curry powder is slightly sweet and savory with a mild spice level, making it perfect for kids to enjoy as well. Try it in our recipes for Pork Katsu Curry, Chicken Katsu Curry, and Japanese Beef Curry. Our recipe for Tofu Curry Udon is sure to be a winner.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Japanese Curry Meatballs with Jasmine Rice
Serves
4
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Piquant Post spice you'll need: Japanese Curry
Ingredients
Japanese Jasmine Rice:
2 cups water
1 cup jasmine rice, rinsed and drained
1 tsp salt
1 Tbsp lime juice (~1 small lime)
Japanese Curry Meatballs:
2 Tbsp vegetable or olive oil, divided
1 shallot, minced (~¼ cup)
1 fresno or jalapeno chili pepper (optional)
2 cloves garlic, minced
1 Tbsp fresh ginger, grated or finely minced
1 Tbsp Piquant Post Japanese Curry, divided
1 (13 oz) can of coconut milk (full fat offers the creamiest texture)
¼ cup unseasoned breadcrumbs (panko or regular breadcrumbs)
1 lb ground beef, 80/20 lean
1 Tbsp fish sauce (optional)
1 Tbsp lime juice (~1 small lime)
To serve: cooked jasmine rice
For garnish: fresh cilantro, sliced green onions, lime wedges
Instructions
Bring water to a boil in a medium pot over High heat. Add jasmine rice and salt then stir. Reduce heat to Low, cover pot and cook for 15-18 mins until rice is tender. Or, you can use a rice cooker. Once done, fluff the rice with a fork and stir in lime juice.
Heat a second medium pot or heavy bottomed pan over Med heat. Add 1 Tbsp oil, shallots, chili pepper, garlic and ginger. Sauté until fragrant ~ 1 minute. Transfer half of mixture to a bowl and set aside. Add 1/2 Tbsp Piquant Post Japanese Curry and stir to coat the aromatics in the pan. Slowly pour in the coconut milk while stirring. Reduce heat to Low and simmer.
Meanwhile, add breadcrumbs, ground beef, fish sauce and another 1/2 Tbsp Japanese Curry to the bowl with the shallot mixture. Use your hands to mix until just combined (do not overmix). Form the mixture into bite-sized meatballs (~ 2 Tbsp per meatball) and set aside.
Heat a 12” skillet or non-stick pan over Med heat and add 1 Tbsp of oil. Working in batches, brown the meatballs, ~2 mins on each side. Transfer meatballs to the pot with coconut curry mixture and simmer for 6-10 mins until cooked, periodically spooning coconut curry mixture over meatballs. Remove from heat and stir in lime juice. Serve meatballs over cooked rice. Garnish with cilantro, green onions and lime wedges
Notes
If the coconut milk mixture reduces too quickly, add water a ¼ cup at a time until you get your desired consistency.
Other Products You Might Like...
