Massaman Lamb Meatballs
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Why You’ll Love This Recipe
Massaman curry is one of those dishes that just screams comfort. And turning it into lamb meatballs? Absolute genius. These are juicy, flavour-packed, and simmered in a rich, creamy coconut curry sauce that’s slightly sweet, a little nutty, and full of warming spices. Whether you spoon them over fluffy mashed potatoes or steamed rice, you’re in for a seriously satisfying meal. Plus, this dish comes together in under 30 minutes, making it perfect for weeknight dinners.
The Secret to Juicy, Flavourful Meatballs
The trick to getting soft, juicy meatballs is all in the mix. A little egg and panko breadcrumbs help bind the lamb while keeping it tender, and a spoonful of Massaman curry paste mixed directly into the meat adds a deeper, richer flavour.
If you can, let the mixture sit for 10 minutes before cooking—this helps all the flavours meld together beautifully.
Cooking Tips
- Don’t overcrowd the pan
Brown the meatballs in batches if needed so they get a deep golden crust.
- Deglaze with coconut cream
Any flavourful bits stuck to the pan will melt into the sauce, making it even richer.
- Use a scoop
An ice cream scoop makes shaping the meatballs super easy and quick. It also means they’re not packed as tightl
What You Need
Meatballs:
500g (1 lb) lamb mince
1 small brown onion, finely diced
1 tbsp
Marion’s Kitchen Thai Massaman Curry Paste
½ cup panko breadcrumbs
1 egg, lightly whisked
1 tsp sea salt
freshly ground pepper
Sauce & Serving:
1 tbsp vegetable oil
2 tbsp
Marion’s Kitchen Thai Massaman Curry Paste
400ml (14 fl oz) coconut cream
1 tbsp fish sauce
1 tsp white sugar
finely sliced long red chilli, to serve
fresh coriander (cilantro) leaves, to serve
mashed potatoes or steamed rice, to serve
steamed broccoli or your choice of greens, to serve
How to Make It
In a large mixing bowl, combine all the ingredients for the meatballs. Mix until well combined.
Heat a large, deep pan over medium-high heat. When hot, add the oil.
Form the lamb mixture into golf ball-sized meatballs (I use an ice cream scoop to make it super easy). Place the meatballs straight into the pan as you form them.
Cook the meatballs, turning every so often, for 4-5 minutes or until deeply browned. They don’t need to be cooked through at this stage. I just like to make sure they have a lovely deep colour on the outside.
Transfer the meatballs to a plate or tray.
Turn the heat down to medium, scoop out any overly browned bits in the pan but no need to wash it up. Add the curry paste into the pan and stir it so that it’s sizzling. Then stir in the coconut cream, fish sauce and sugar.
Add the meatballs back into the pan. Gently toss them to coat. Cover with a lid and simmer for 2-3 minutes or until the meatballs are cooked through.
To serve, spoon mashed potatoes or rice onto serving plates. Add the broccolini or your choice of greens. Top the potatoes with meatballs and spoon over the sauce. Sprinkle over sliced chilli and coriander.
Final Thoughts
This is comfort food at its best—rich, creamy, and packed with flavour. The Massaman curry sauce clings to every bite of these juicy lamb meatballs, making it impossible to stop at just one. Enjoy!
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Massaman Lamb Meatballs
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PREP TIME
5 minutes
COOK TIME
25 minutes
SERVES
4
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Ingredients
For the Meatballs:
500g (1 lb) lamb mince
1 small brown onion, finely diced
1 tbsp
Marion’s Kitchen Thai Massaman Curry Paste
½ cup panko breadcrumbs
1 egg, lightly whisked
1 tsp sea salt
freshly ground pepper
For the Sauce & Serving:
1 tbsp vegetable oil
2 tbsp
Marion’s Kitchen Thai Massaman Curry Paste
400ml (14 fl oz) coconut cream
1 tbsp fish sauce
1 tsp white sugar
finely sliced long red chili, to serve
fresh coriander (cilantro) leaves, to serve
mashed potatoes or steamed rice, to serve
steamed broccoli or your choice of greens, to serve
Instructions
1
Step 1. Make the Meatballs
In a large mixing bowl, combine all the ingredients for the meatballs. Mix until well combined.
2
Step 2. Brown the Meatballs
Heat a large, deep pan over medium-high heat. When hot, add the oil.
Form the lamb mixture into golf ball-sized meatballs (I use an ice cream scoop to make it super easy). Place the meatballs straight into the pan as you form them.
Cook the meatballs, turning every so often, for 4-5 minutes or until deeply browned. They don’t need to be cooked through at this stage. I just like to make sure they have a lovely deep colour on the outside. Transfer the meatballs to a plate or tray.
3
Step 3. Make the Curry Sauce
Turn the heat down to medium, scoop out any overly browned bits in the pan but no need to wash it up. Add the curry paste into the pan and stir it so that it’s sizzling. Then stir in the coconut cream, fish sauce and sugar.
4
Step 4. Simmer & Serve
Add the meatballs back into the pan. Gently toss them to coat. Cover with a lid and simmer for 2-3 minutes or until the meatballs are cooked through.
To serve, spoon mashed potatoes or rice onto serving plates. Add the broccolini or your choice of greens. Top the potatoes with meatballs and spoon over the sauce. Sprinkle over sliced chilli and coriander.
