Gluten-Free Meatballs with Curry
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!
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
Serving: 1gCalories: 552kcalCarbohydrates: 24gProtein: 30gFat: 40gSaturated Fat: 25gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 118mgSodium: 1316mgPotassium: 1270mgFiber: 7gSugar: 11gVitamin A: 2007IUVitamin C: 77mgCalcium: 139mgIron: 8mg
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