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Cast iron skillet filled with meatball curry with wooden spoon sticking out.

Meatball Curry

  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Dinner/Entree
  • Method: Stove Top
  • Cuisine: Indian-Inspired

Description

Meatball Curry – a delicious, easy one-skillet meal that is packed with flavor! Made with simple, real ingredients!


Ingredients

Scale

Ginger Chicken Meatballs:

  • 1 pound ground chicken
  • 1 large egg
  • 1/4 cup Bob’s Red Mill almond flour
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons grated garlic
  • 2 teaspoons ginger paste

Curry:

  • 2 tablespoons olive oil, divided
  • 1 1/2 tablespoons garlic, minced
  • 1 1/2 cups carrots, peel and cut into half-moons
  • 1/2 cup purple onion, chopped
  • 1 green bell pepper, chopped
  • 3 tablespoons green curry paste
  • 2 teaspoons garlic chili sauce
  • 1 cup chicken broth
  • 1 13.5 oz can full fat coconut milk 
  • 1 1/4 teaspoon turmeric powder
  • 1/2 teaspoon ground ginger
  • 1 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 2 teaspoons lemongrass paste
  • 1 tablespoon + 1 teaspoon lime juice
  • 1/4 cup fresh basil, roughly chopped (more for garnish)

Serving:

  • basmati rice or cauliflower rice

Instructions

  1. Combine Ginger Chicken Meatball ingredients in a medium bowl; combine. 
  2. Create meatballs using 1 tablespoon at a time (I like to use a 1 tablespoon cookie scoop) and set aside on a plate. 
  3. Bring a large cast iron skillet to medium high heat. Add 1 tablespoon of olive oil; swirl to coat the pan. 
  4. Add meatballs and sear on all sides (you do not need to cook them all the way through at this point). Remove from the pan and place on a plate; set aside.
  5. Add remaining tablespoon of oil; swirl to coat.
  6. Add garlic and move around pan until fragrant, approx. 30 seconds.
  7. Add carrots, onion and bell pepper. Move around pan 1-2 minutes.
  8. Add curry paste, garlic chili sauce, chicken broth, coconut milk, turmeric, ginger, salt, pepper, lemongrass and lime juice.  Stir to combine until consistency is smooth.
  9. Add meatballs back into the pan along with the fresh basil. Bring to a light simmer and cover. Let cook approx. 10 mins or until meatballs are cooked through (chicken is fully cooked when it reaches an internal temperature of 165 degrees F.). 
  10. Serve with cauliflower rice, basmati rice or brown rice.

Notes

  • Forming chicken meatballs: placing the chicken meatball mixture in the fridge for 20-30 minutes prior to forming helps – also if you are forming them with your hands add a little oil to your hands to help prevent sticking. 
  • Storage: store leftovers in an airtight container in the refrigerator for up to 3 days. 
  • Nutrition: nutrition provided is an estimate and does not include rice or other sides.

Nutrition

  • Serving Size: 1/6 pan
  • Calories: 363
  • Sugar: 4 g
  • Sodium: 915.3 mg
  • Fat: 27.2 g
  • Carbohydrates: 12.5 g
  • Protein: 18.2 g
  • Cholesterol: 96 mg

Keywords: meatball curry