Looking for a healthy dinner that's full of flavor? Try my Gluten-Free Meatballs with Curry! This dish is made with wholesome ingredients and takes less than an hour to make! It's gluten-free, dairy-free, and can easily be made Whole30 friendly!
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🍴Ingredient Notes
- Vegetables - For this recipe you'll need green beans, sweet onion, and cauliflower florets. I've also added sliced bell peppers in place of the cauliflower and it's delicious!
- Full Fat Coconut Milk - Make sure it's full fat coconut milk not regular. It should come in a can.
- Red Curry Paste - I have tried this recipe with green curry paste, but I prefer using red! It's a 1-1 ingredient swap.
- Seasoning - The red curry paste has most of the flavor, but you'll need some salt, garlic powder, and black pepper.
- Ground Beef - You can also use ground turkey. It's important to choose quality meat. I buy most of my meat from Butcher Box because it's high quality, and it gets sent right to my door! When choosing meat, check to make sure there are no added hormones, and that the cows were grass fed AND grass finished. A lot of brands market their meat saying "grass fed" but that can mean they ate grass ONCE in their life!
- 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 cauliflower rice, the recipe will still work! You can use fresh or frozen.
- 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 bowl. Mix together until fully combined. DO NOT overmix or the meatballs will be tough.
Step 2: Cooking the Meatballs
Roll the meatballs into round balls, and place on a plate. Warm a skillet to medium/high heat and place each meatball onto the skillet. (You don't need oil.) Let the meatballs cook on each side until golden brown. Place the cooked meatballs into a bowl while you prepare the curry.
Step 3: Making the Vegetable Curry
Using the leftover fat/oil from the meatballs, sauté the chopped onion on medium heat until translucent. Next add in the curry paste. Stir around for a couple minutes until it's fragrant.
Step 4: Putting it all together
Then add in the coconut milk, garlic powder, salt, and black pepper. Stir until the spices are melted into the sauce. Add in the cauliflower and green beans. Cover the pan and let simmer on low/medium heat for about 10 minutes. Next, add back in the meatballs and cover again until the vegetables are tender. Serve hot!
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.
- Switch up the vegetables! Sometimes I like adding sliced peppers to this recipe. Use whatever you have on hand.
- Serve this recipe as is, or with your favorite rice! I usually serve it with Jasmine Rice.
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.
More beef recipes!
- Whole30 Italian Stuffed Sweet Potatoes
- Gluten-Free Baked Meatballs (Whole30)
- Whole30 Stuffed Acorn Squash
- Sweet Potato Curry Soup with Ginger Meatballs
After you try these Gluten-Free Meatballs with Curry, make sure to leave a comment & rate the recipe!
Recipe
Gluten-Free Meatballs with Curry
Equipment
- Large Saute Pan
Ingredients
Meatballs
- 1 Pound Ground Beef
- 1 Egg
- ½ Cup Cauliflower Rice If you don't have cauliflower rice, the recipe will still work!
- 1 Tablespoon Freshly Ground Ginger
- 1 Teaspoon Curry Powder
- 1 Teaspoon Salt
- ¼ Teaspoon Black Pepper
Vegetable Curry
- 4 Cups Green Beans
- 4 Cups Cauliflower Florets
- 13.5 Ounces Full Fat Coconut Milk
- 1 Sweet onion, Chopped
- 2 Tablespoons Red Curry Paste
- 1 Teaspoon Salt
- ¼ Teaspoon Garlic Powder
- ¼ Teaspoon Black Pepper
Instructions
Meatballs
- Start by adding all of the meatball ingredients into a bowl. Mix together until fully combined. DO NOT overmix or the meatballs will be tough.
- Roll the meatballs into round balls, and place on a plate. Warm a skillet to medium/high heat and place each meatball onto the skillet. (You don't need oil.) Let the meatballs cook on each side until golden brown.
- Place the cooked meatballs into a bowl while you prepare the curry.
Vegetable Curry
- Using the leftover fat/oil from the meatballs, sauté the chopped onion on medium heat until translucent. Next add in the curry paste. Stir around for a couple minutes until it's fragrant.
- Then add in the coconut milk, garlic powder, salt, and black pepper. Stir until the spices are melted into the sauce. Add in the cauliflower and green beans. Cover the pan and let simmer on low/medium heat for about 10 minutes.
- Next, add back in the meatballs and cover again until the vegetables are tender. Serve hot!
Notes
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.
- 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.
- Want the perfect size meatballs? Use a 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.
- Switch up the vegetables! Sometimes I like adding sliced peppers to this recipe. Use whatever you have on hand.
- Serve this recipe as is, or with your favorite rice! I usually serve it with Jasmine Rice.
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.Nutrition
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