Red Curry Meatballs
Our quick and easy Red Curry Meatballs are full of the BEST flavors that are best enjoyed over rice for a simple weeknight dinner!
Ingredients
- 1 - 1½ pounds ground beef
- 1 tablespoon avocado oil sub olive oil
- kosher salt and ground black pepper
- 15 ounces coconut milk use immersion blender to fully incorporate
- 4 ounces red curry paste
- 1½ tablespoons fresh basil leaves chopped
- 1 tablespoon lime zest
- 1 tablespoon garlic minced
- 2 teaspoons fresh lime juice
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2-3 cups cooked rice sub cauliflower rice for Whole30/Paleo
- 2 avocados sliced
Instructions
- Meatballs: Use a cookie scoop to scoop 1 - 1½ pounds ground beef and roll between your hands to create uniform meatballs. Bring a large cast iron skillet to a medium high heat, add 1 tablespoon avocado oil to coat the bottom of the pan, and add the meatballs. Generously season with kosher salt and ground black pepper. Move them around the pan to sear on all sides and then drop the heat to medium low, cover, and continue cooking until fully cooked. Remove cooked meatballs and set aside on a plate.
- Curry Sauce: Bring the skillet back to a medium heat. Place 15 ounces coconut milk, 4 ounces red curry paste, 1½ tablespoons fresh basil leaves, 1 tablespoon lime zest, 1 tablespoon garlic, 2 teaspoons fresh lime juice, ½ teaspoon kosher salt and ¼ teaspoon ground black pepper in the hot pan and stir to combine. Let it simmer for about 5 minutes, uncovered, and let it reduce. Taste and add any additional salt or pepper, as needed.
- Combine: Add the meatballs back to the pan and stir to fully coat in the curry sauce.
- Serve: Spoon curried meatballs over cooked rice and enjoy with ½ an avocado!
Notes
- Rice: serve over any type of rice you prefer - white rice, brown rice, or homemade cauliflower rice (store-bought works too) to make this dish Whole30/Paleo compliant.
- Coconut Milk: typically this separates in the can. Give it a good shake before opening or use an immersion blender to fully incorporate the solid and liquid parts before adding to the skillet.
- Storage: keep leftovers in an airtight container in the fridge for 3-4 days.
Nutrition
Calories: 653kcal | Carbohydrates: 38g | Protein: 41g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 500mg | Potassium: 1120mg | Fiber: 8g | Sugar: 3g | Vitamin A: 4654IU | Vitamin C: 14mg | Calcium: 81mg | Iron: 6mg
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