Coconut Curry Meatballs with Sweet Potato Noodles
A delicious and quick protein-packed dinner recipe. Feel free to customize using your favorite ground meat, or any pasta/rice you enjoy!
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 4 1x
Ingredients
Scale
- 1 lb. ground meat of choice (turkey, chicken and beef work well)
- 1 heaping tablespoon fresh basil (+ more to garnish)
- 1/4 teaspoon ground coriander
- 4 cloves garlic, minced
- 1 inch piece of ginger, finely grated
- 1/2 sweet onion, finely minced
- 1 can full-fat coconut milk
- 1/2 cup – 3/4 cup curry sauce of choice (I used Trader Joe’s curry simmer sauce)
- 2 zucchini, chopped
- Lime, cut into wedges, for serving
- Sweet potato, cut into “noodles” or zucchini noodles, rice, or pasta of choice, for serving
Instructions
- 1. In a large bowl, combine the meat with the chopped basil, half of the chopped onion, coriander, 2 cloves of minced garlic, salt and pepper. Mix well. Using a melon ball scooper, form into ball shapes. (You might have to use your hands and get a little messy.)
- 2. Preheat a large skillet to medium and add some oil to the pan. When the oil starts to sizzle, start browning your meatballs until cooked completely. This will take about 10 minutes. While the meatballs are cooking, start to cook your rice or veggie noodles in a separate pot.
- 3. When the meatballs are finished, transfer to a large plate lined with paper towels.
- 4. In the same pan, add the rest of the onion, the zucchini, garlic, and ginger. Season with salt and pepper. Cook 3-5 minutes, until fragrant. Stir in the curry sauce to coat the veggies and scrape the pan.
- 5. Reduce the heat to low and stir in the coconut milk. Mix well, and then gently add the meatballs back into the sauce to warm.
- 6. Serve immediately on top of your veggie noodles, rice or pasta.
- 7. Garnish with fresh basil and lime wedges.
Nutrition
- Serving Size: 4