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.
Servings: 4 bowls
Ingredients
Meatballs
- 1 lb 85/15 ground beef grass fed and finished
- 2 Tbsp plain whole milk Greek yogurt
- 1 small shallot diced
- 1½ tsp chili powder
- Celtic sea salt and freshly cracked pepper
Coconut Curry Rice
- 1 cup brown rice*
- 1¼ 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