Hello friends. Let’s make this delicious Easy Curried Meatballs and Rice!
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Let’s Talk About Easy Curried Meatballs and Rice:
This meal can be made with lamb or ground beef. Traditionally, it would be made with lamb, and I certainly encourage that, but in the states people are a lot more comfortable using ground beef, so I offer both! These meatballs are baked in the oven while you make the sauce on the cooktop. There are minimal ingredients and the entire meal can be made in about 35 minutes. I serve it over white rice, but if you prefer brown, do your thing.
Flavor, Flavor, and More Flavor!
This is a fragrant meal that’s loaded with flavor, thanks to garlic, onions, yellow curry, red bell pepper, cinnamon, chili powder, ginger, lemon juice and coconut milk! So good.
Easy Curried Meatballs and Rice are Gluten and Egg Free with Dairy Free Option!
My gluten and egg free friends, you’ll be happy to learn this recipe is free of both! If you’d like to make it dairy free, use a dairy free yogurt (I like Cashew yogurt).
Love Meatballs and Rice?
Try my Greek Meatball and Tzatziki Bowls!
The Recipe: Easy Curried Meatballs and Rice
What you need: a rimmed cookie sheet and parchment paper.
A quick, easy, healthy dinner option
- 2 cups rice cooked to package instructions
- 1 1/4 pound ground beef or lamb
- 2 1/2 tablespoons plain Greek yogurt (to make dairy free, use dairy free yogurt)
- 4 green onions, sliced from end to end (set aside 1/3 for garnish)
- 1 teaspoon chili powder
- 1 teaspoon kosher or flaked sea salt
- 1/2 teaspoon freshly ground black pepper
- 2-3 tablespoons extra virgin olive oil (enough to cover the bottom of the pan)
- 3/4 cup yellow onion, diced small
- 1/2 cup sweet red bell pepper, diced small
- 4 cloves garlic, peeled and minced or grated with a microplane
- 1/2 teaspoon ginger powder
- 1 tablespoon yellow curry powder
- 3/4 teaspoon cinnamon
- 1 teaspoon chili powder
- 1 (14 ounce) can full fat coconut milk
- juice of half a lemon
- cilantro for garnish
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Preheat oven to 425 degrees, cover a rimmed cooking sheet with parchment paper and set aside
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Prep all ingredients: Chop onions and pepper, shake can of coconut milk well. Start cooking rice according to package instructions
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In a bowl, combine beef or lamb, yogurt, green onions (except for the onions set aside for garnish), chili powder, salt and pepper. Use hands to mix well. Form into 20 small meatballs (about two tablespoons each). Set meatballs on parchment covered cookie sheet. Bake for 12 minutes. While meatballs cook, make sauce.
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Place a pan on medium heat for 60 seconds. Add olive oil to a pan, heat for 60 seconds. Add onions and bell pepper, cook, stirring frequently for five minutes. Add garlic, cook for five more minutes, stirring often. Add ginger, curry powder, cinnamon and chili powder, stir. Add coconut milk and 1/2 cup water to pan, whisk until smooth. Bring to a boil, lower to a simmer and cook for 5 more minutes. Add lemon juice, stir.
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Add meatballs to sauce, continue a low simmer for five more minutes as sauce thickens.
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Place rice in bowls, top with meatballs and sauce. Sprinkle with sea salt and pepper to taste. Garnish with cilantro and remaining green onions. Enjoy!
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