The bread and cabbage meatballs with coconut milk sauce are tasty, delicate bites pan-cooked in a creamy coconut and spice sauce. I made the meatballs by combining bread with grated pecorino, an egg and cabbage cooked in a pan with a carrot; then I cooked the meatballs in a pan with curry and coconut milk. This recipe is a mix of flavor and delicacy, and is ideal to surprise your guests at the table.
See these collections:
Recipes with stale bread
Recipes with savoy or green cabbage
Vegetable meatballs: 10 vegetarian recipes
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 10 Pieces
- Cooking methods: Stovetop
Ingredients
- 1 2/3 cups Savoy cabbage (or green cabbage)
- 1 medium Carrot
- to taste Onion
- 1 clove Garlic
- to taste Extra virgin olive oil
- 1 2/3 cups Stale bread crumbs
- 1 Egg (small)
- 1/2 cup Grated pecorino cheese
- 3 tbsp Coconut milk
- 2 tsp Curry powder
- to taste Extra virgin olive oil
Preparation
To make the bread and cabbage meatballs, wash and clean the cabbage, then cut it into thin strips. Peel the carrot and finely chop it.
In a pan add a drizzle of extra virgin olive oil with the garlic clove and the chopped onion. Put over low heat and after a couple of minutes add the cabbage and carrot and cook for about 10 minutes. Salt at the end of cooking, remove from heat and let cool.
In a large bowl mix the bread crumbs, previously crumbled, with the grated pecorino.
Add the egg, the cooked and cooled cabbage and carrot, salt to taste; use your hands to mix until you obtain a homogeneous and compact mixture.
If the mixture is too wet, add more bread crumbs or some all-purpose flour.
Take portions of the mixture with your hands and form small balls about the size of a walnut.
In a pan pour a drizzle of extra virgin olive oil and the curry powder. Put over low heat and add one tablespoon of water (or vegetable broth) and cook for a few minutes to dissolve the curry.
Place the meatballs in the pan with the curry and cook them for a few minutes over low heat, being careful not to turn them, otherwise they may break.
Add a splash of boiling water and the coconut milk, continue cooking over low heat, letting the sauce coat and flavor the meatballs well.
Serve hot, optionally accompanied by plain rice, and enjoy!
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