simple + satisfying whole food meals

Meatball and Vegetable Curry

I love creating meals that are not only delicious and satisfying but nutrient dense! With a busy schedule I need to make sure the food I’m eating is fueling my lifestyle and not slowing me down.

Most of the time before making a recipe, I get a craving for a particular type of cuisine. Next step, I start to imagine how I could create a healthier take on it.

These curry inspired meatballs are one of my favorites! They are super moist, filling and make the best combo with vegetables. With this meal you’re getting all your macros covered— protein, carbohydrates and fat. 

Feel free to sub the beef out for ground chicken or turkey. For a vegan option swap out the meat for a ground beef substitute. Just as yummy! 

Ingredients 

Meatballs 

  • 1 lb ground beef 
  • 1/2 cup panko breadcrumbs 
  • 1/2 tsp salt 
  • 1/8 tsp black pepper
  • 1 tsp curry powder 
  • 1/2 tsp turmeric 
  • 1/2 tbsp red chili flakes 
  • 1 egg 
  • 2 tbsp fresh cilantro chopped
  • 2 tsp minced garlic

Curry and Vegetables 

  • 1 can reduced fat coconut milk 
  • 3-4 tsp of red curry paste 
  • 12 ounces of frozen mixed vegetables 
  • 2-3 cups of fingerling or red potatoes 
  • 1.5 tbsp coconut aminos
  • .5 tbsp of fish sauce
  1. Set oven temperature to 400 degrees to pre-heat. 
  2. In a bowl add the ground beef, egg, breadcrumbs, fresh cilantro, minced garlic and spices. Mix well with a spoon or washed hands to ensure all ingredients are well incorporated. 
  3. Shape the ground beef mixture into balls using a medium cookie scooper or your hands. 
  4. Place the meatballs on a sheet pan with parchment paper. Drizzle the meatballs with olive oil. Thereafter, bake for about 5-10 minutes or until the internal temperature is 170 degrees.
  5. In a pot over medium heat, add the coconut milk, red curry paste, coconut aminos and fish sauce. Whisk for about 1 minute to ensure it’s mixed completely.  
  6. Next, add the frozen mixed vegetables and fingerling potatoes to the curry. Cook for about 15-20 minutes over a low simmer. Check every 5 minutes or so till desired texture is achieved. 
  7. For more fiber and nutrient density, add 1 cup of kale to the bottom of your plate before topping with the meatball and vegetable curry.

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