YELLOW CURRY MEATBALLS


Lunch AND Dinner never looked so good! My husband and I had these YELLOW CURRY MEATBALLS for lunch served in some lettuce leaves with mint, sprouts and chilli and then we had them for dinner over a bed of steaming hot brown rice. Holy heavens this was epically good. We really enjoyed them as it was our first time eating curry meatballs and I can tell you it won’t be the last. My son who loves to make everything into a sandwich decided to make a curry meatball sandwich and added grated tasty cheese to it! Hahaha Maybe not for everyone but hey… who am I to crush his food creativity?

The sauce was the best part of cooking this meal, as it was effortless! Once again I used Yai’s Thai Sauce (and it won’t be the last), however this time I used their Yellow Thai Coconut Curry, which is milder than the Red. I love to point out that the ingredients are gluten free, whole30approved, vegan, low sodium and non-GMO. No preservatives or additives. You can grab their products online at https://shop.purenaturals.com.auor email them for a stockist near you. I know that these are available in the States and in Australia you can find them at several Banana Joes stores! Enjoy x

Makes 16-18

Preparation:

Cooking:

500g beef mince

2 cloves garlic, minced

1 large brown onion, finely diced or grated

2 tomatoes, peeled, seeds removed and diced

2 eggs, whisked

½ cup fresh parsley, finely chopped

½ cup coriander, finely chopped

2-3 tbs oil of choice for frying

sea salt / pepper

1 jar Yai’s Thai Yellow Coconut Curry

fresh chilli slices, to garnish

mint leaves, to garnish

coriander leaves, to garnish

  1. Add to a deep bowl the beef, garlic, onion, tomatoes, eggs, parsley, coriander, sea salt and pepper. Using your hands mix the meat mixture well and make 16-18 tablespoon sized meatballs.

  2. In a frying pan add the oil and over a medium heat lightly fry the meatballs for 3 minutes each side.

  3. Transfer partially cooked meatballs to a wide base pot and pour curry sauce and ½ cup water over them. Bring to boil and then reduce heat to simmer for 10-12 minutes. Occasionally check and stir meatballs.

  4. Serve as an appetiser on it own or in a bowl with lettuce, herbs and chilli. Optional to serve with some steamed rice or quinoa as a hearty meal.

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