Ginger Curry Meatballs are juicy, tender, and packed with flavor! Plus, this recipe is made with wholesome ingredients and takes less than an hour to make.
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🍴Ingredient Notes
- Ground Beef - You can also use ground turkey.
- Egg - I have not tested this recipe without an egg, but I'm sure it would work! If you don't use an egg, I would recommend omitting the cauliflower rice.
- Cauliflower Rice - If you don't have frozen cauliflower rice, the recipe will still work!
- Freshly Grated Ginger - You could also use ground ginger. Just sub for ½ teaspoon.
- Curry Powder - You'll need a little curry powder to add flavor to the meatballs!
🍴Step by Step Instructions
Step 1: Making the Meatballs
Start by adding all of the meatball ingredients into a large mixing bowl.
Step 2: Mix Meatball Mixture
Use your hands to mix the meatball mixture just until all ingredients are thoroughly combined.
Step 3: Roll into Meatballs
Next, roll the meatballs into about two-inch round balls, and place on a plate.
Step 4: Cook Meatballs
Once you have about 24 meatballs, carefully place each one on a preheated skillet. Cook on medium-high heat until golden brown on all sides.
Helpful Tips
- If you purchase fresh ginger root for this recipe, store the leftovers in the freezer! I grate the frozen ginger whenever I use it in a recipe. It works great!
- Feel free to skip the cauliflower rice if you don't have any on hand. It adds moisture to the meatballs, but it's not necessary.
- Want the perfect size meatballs? Use an ice cream scoop! I use the scoop to get the mixture out of the bowl, then give them a quick touch up with my hand to make sure they're round.
- Brown the meatballs on all sides before setting aside to cook the vegetables. If they are not cooked through, they will continue cooking when you add them back in at the end.
How to store leftovers
Leftovers should be stored in an airtight glass container in the refrigerator - after about 5 days I would put them in the freezer! If you made rice, I suggest storing that in a separate container.
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Recipe Card
Healthy Ginger Curry Meatballs Recipe
Equipment
- 1 Large Saute Pan
Ingredients
Meatballs
- 2 Pounds Ground Beef
- 1-2 Eggs
- 1 Cup Cauliflower Rice If you don't have cauliflower rice, the recipe will still work!
- 2 Tablespoons Freshly Ground Ginger
- 1+½ Teaspoons Curry Powder
- 1+½ Teaspoons Salt
- ¼ Teaspoon Black Pepper
Instructions
- Start by adding all of the meatball ingredients into a large mixing bowl. Use your hands to mix the meatball mixture just until all ingredients are thoroughly combined.
- Next, roll the meatballs into about two-inch round balls, and place on a plate.
- Once you have about 24 meatballs, carefully place each one on a preheated skillet. Cook on medium heat until golden brown on all sides.
Notes
How to store leftovers
Leftovers should be stored in an airtight glass container in the refrigerator for 3-4 days. You can also freeze the meatballs in a freezer safe container for 2-3 months.Nutrition
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