Coconut Curry Meatballs
Oven baked coconut curry meatballs cook while preparing a creamy coconut curry sauce with vegetables.
Ingredients
Coconut Curry Meatballs
- 600 grams Lean Ground Beef
- 1 teaspoon Ginger Root grated
- 4 cloves Garlic finely chopped
- ½ cup Panko Crumbs
- ⅓ cup Unsweetened Shredded Coconut
- ⅓ cup Marinara Sauce
- ½ tablespoon Curry Powder
- 1 large Egg
Coconut Curry Sauce with Vegetables
- 1 tablespoon Coconut Oil or any cooking oil
- 1 large Bell Pepper cored and diced
- ¼ large Red Onion finely chopped
- 2 cups Cauliflower Florets
- 1½ tablespoon Curry Powder
- 3 tablespoon Tomato Paste
- 400 ml Organic Coconut Milk
- 1 teaspoon Salt
- ½ cup Green Peas frozen or canned
- 3 tablespoon Fresh Cilantro for garnish
Instructions
Make the Meatballs
- Start by preheating the oven to 350F and line a baking tray with parchment paper.
- Place all of the meatball ingredients in a large bowl. Knead all of the ingredients together in the bowl, until you obtain a smooth shapable mixture.
- Create twenty 1-inch meatballs and place them on the parchment-lined baking tray. Bake in the preheated oven for 18 minutes or until a probe thermometer reads a minimum of 160F in the center of the meatball.
Making the Coconut Curry Sauce
- Place a large skillet or non stick frying pan on medium-high heat.
- Melt down the coconut oil in a large skillet on medium-high heat. Add the chopped onion and bell pepper. Cook until the onion are translucent and then add in the cauliflower florets. Cook for another 2 minutes.
- Sprinkle the curry powder evenly oven the vegetables. Mix it in well and keep cooking for 2 minutes.
- Add the tomato paste to the skillet, and then pour in the can of coconut milk. Turn the heat down to medium. Stir the tomato paste into the coconut milk and then keep stirring so that everything comes together.
- Bring the sauce to a simmer and keeping the sauce simmering on low heat, let the sauce cook for a couple minutes. Add the frozen peas, and once heated through, turn off the heat.
- Remove the meatballs from the oven when ready, and place them in the cooked curry vegetable sauce. Stir so that the meatballs are covered in the sauce.
- Serve over your favorite rice or noodle and garnish with fresh cilantro.
Video
Nutrition
Calories: 529kcalCarbohydrates: 29gProtein: 37gFat: 31gSaturated Fat: 24gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 112mgSodium: 786mgPotassium: 1228mgFiber: 9gSugar: 7gVitamin A: 1368IUVitamin C: 67mgCalcium: 88mgIron: 8mg
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