Spicy Curried Meatballs with Veggies and Rice

Spicy Curried Meatballs with Veggies and Rice

These Spicy Curried Meatballs make a hearty weeknight meal that’s easy to pull together in a flash. The sauce is filled with peppers and carrots and the whole dish is served over a coconut curry rice. It’s a vibrant meal filled with color, herbs, and spices.

Ingredients

Here’s everything you’ll need to make these delicious Spicy Curried Meatballs:

  • 85/15 ground beef (grass fed and finished)
  • Whole milk Greek yogurt
  • Shallot
  • Chili powder
  • Brown rice
  • Full fat coconut milk
  • Curry powder blend
  • Coconut oil
  • Red onion
  • Garlic
  • Fresh ginger
  • Carrots
  • Bell pepper
  • Cinnamon
  • Lemon
  • Cilantro
  • Celtic sea salt and pepper
spicy curried meatballs with veggie sauce

Pasture-Raised Meat

When selecting beef, for these Spicy Curried Meatballs try to find some that is certified by the American Grassfed Association. They require that ruminant animals are raised unconfined and fed only grass and forage. They are never treated with antibiotics or hormones and come from American family farms.

There are plenty of “grass-fed” beef products on the market, but that does not mean they were only fed grass. More often than not, these animals finish their life in an overcrowded feedlot, eating grain to gain weight quickly. That’s the difference between “grass-fed” and “grass-fed and finished”.

Why does it even matter? Aside from the environmental and animal welfare arguments for pasture raised beef, cattle raised on pasture produce a more nutritious product. Overall, 100% grass-fed and finished beef contains more of the saturated fats that lower cholesterol and less of the ones that raise it. There are also more antioxidants and vitamins such as the building blocks the body needs to make fat-soluble vitamins A and E (Daley et al.).

spicy curried meatball skillet

How to make Spicy Curried Meatballs

Start by preheating the oven to 450°F and lining a baking sheet with foil. In a medium bowl, place the beef, yogurt, shallots, chili powder, salt, and pepper.

Mix all the ingredients together and take two tablespoon quantities and form them into balls. I always recommend wearing disposable gloves for this step to lower the risk of foodborne illness from raw meat.

As they are ready, place the meatballs on the baking sheet and bake for about 15 minutes. The tops should be slightly browned and the internal temperature of each meatball should be at least 145°F.

spicy curried meatballs

How to Make Curried Coconut Rice

If you have time, soak the rice for six to eight hours before cooking. To do this, rinse the rice and transfer it to a bowl with a cup of water and a tablespoon of apple cider vinegar. Cover with a clean dish towel and leave at room temperature. The soak will improve nutrient bioavailability and digestibility of the rice.

If you don’t have time for soaking, just rinse the rice and place it in a medium sauce pan straight away. If you did soak it, drain and rinse it one more time before placing in the pan. Then add the water, coconut milk, curry powder, and a pinch of Celtic sea salt.

curried coconut rice

Cover the pot and bring to a boil over medium-high heat. Then reduce heat to medium-low and simmer, covered, for about 45 minutes. Stir every ten minutes to make sure it’s not sticking to the bottom of the pot.

When the rice is ready, it should be soft and fluffy with all the water absorbed. If there is no water left and it is still chewy, add a bit more water and continue cooking until it is ready.

How to Make the Veggie Sauce

Heat a cast iron skillet on medium-low heat and add the coconut oil. When the oil is melted, add the diced onion and saute until it is soft and translucent, about five minutes. Then add the garlic and ginger and continue cooking for another minute, stirring often to prevent burning.

Add the carrots, pepper, curry powder and cinnamon. Mix well so that the spices are well distributed over the veggies. Cook for another five to ten minutes until the carrots are tender. Add the coconut milk and if you prefer a thinner sauce, add water–up to half a cup.

fresh naan

Increase heat to medium-high and bring to a boil. Continue cooking another five minutes until the sauce starts to thicken slightly. Then add the lemon juice and zest along with the meatballs. Cook for about five more minutes to heat the meatballs again.

Remove from the burner and stir in cilantro. Serve over curried coconut rice. Enjoy!

spicy curried meatballs with coconut rice and naan

I hope you enjoy these Spicy Curried Meatballs with veggies and rice. Be sure to leave a rating below and share your thoughts in the comments below. I’d also love to see any photos of your creations, so tag @roots_and_rosemary in any Instagram photos!

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Spicy Curried Meatballs with Veggies and Rice

These Spicy Curried Meatballs make a hearty weeknight meal that's easy to pull together in a flash. The sauce is filled with peppers and carrots and the whole dish is served over a coconut curry rice. It's a vibrant meal filled with color, herbs, and spices.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 4 bowls
Author: Rachel Alexandra

Ingredients 

Meatballs

  • 1 lb 85/15 ground beef grass fed and finished
  • 2 Tbsp plain whole milk Greek yogurt
  • 1 small shallot diced
  • tsp chili powder
  • Celtic sea salt and freshly cracked pepper

Coconut Curry Rice

  • 1 cup brown rice*
  • cups water
  • ½ cup full fat canned coconut milk
  • 1 tsp curry powder blend
  • Celtic sea salt to taste

Curried Veggie Sauce

  • 1 Tbsp coconut oil
  • ½ cup red onion diced (about 1 medium onion)
  • 1 Tbsp garlic minced (about 3 cloves)
  • 1 Tbsp fresh ginger minced
  • 3 carrots diced
  • 1 bell pepper diced
  • 2 tsp curry powder blend
  • ½ tsp cinnamon
  • ½ lemon zest and juice
  • 14 oz can full fat coconut milk
  • ½ cup water as needed
  • ½ cup cilantro chopped

Instructions

Meatballs

  • Preheat the oven to 450°F and line a baking sheet with foil.
  • In a medium bowl, place the beef, yogurt, shallots. chili powder, and salt and pepper.
  • Wearing gloves, mix all the ingredients together and take 2 tablespoon quantities and form them into balls.
  • Place the meatballs on the baking sheet and bake for about 15 minutes. The tops should be slightly browned and the internal temperature of each meatball should be at least 145°F.

Coconut Rice

  • Rinse the rice (and drain if it was soaking) and place it in a medium sauce pan with the water, coconut milk, curry powder, and a pinch of salt.
  • Cover and bring to a boil over medium-high heat.
  • Reduce heat to medium-low and simmer, covered, for about 45 minutes. Stir every 10 minutes to make sure it's not sticking to the bottom of the pot.
  • When it's ready, the rice should be soft and fluffy with all the water absorbed. If there is no water left and it is still chewy, add a bit more water and continue cooking until it is ready.

Curried Veggie Sauce

  • Heat a cast iron skillet on medium-low heat and add the coconut oil.
  • When the oil is melted, add the diced onion and saute until soft and translucent, about 5 minutes.
  • Then add the garlic and ginger and continue cooking for another minute, stirring often to prevent burning.
  • Add the carrots, pepper, curry powder and cinnamon. Mix well so that the spices are well distributed over the veggies. Cook for another 5-10 minutes until the carrots are tender.
  • Add the coconut milk and if you prefer a thinner sauce, add water–up to ½ a cup.
  • Increase heat to medium-high and bring to a boil. Continue cooking another 5 minutes until the sauce starts to thicken slightly.
  • Then add the lemon juice and zest along with the meatballs. Cook for about 5 more minutes for the meatballs to heat up.
  • Remove from heat and stir in cilantro. Serve over curried coconut rice. Enjoy!

Notes

*If you have time, soak the rice for 6-8 hours before cooking. To do this, rinse the rice and transfer it to a bowl with a cup of water and a tablespoon of apple cider vinegar. The soak will improve nutrient bioavailability and digestibility of the rice.
Tried this recipe?Tag @roots_and_rosemary on Instagram

References

Daley, Cynthia A et al. “A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef.” Nutrition journal vol. 9 10. 10 Mar. 2010, doi:10.1186/1475-2891-9-10



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