Coconut Curry Meatballs

Coconut Curry Meatballs




Prep Time: 30 Min
Cook Time: 30 - 35 Min

Yields: 4 Servings

WHAT YOU NEED

M E A T B A L L S

• 340g Beyond Meat Beef
• 1 Piece Good bread, torn in to small chunks
• 2% Milk
• 1/2 Yellow Onion, minced
• 2 cloves Garlic, crushed & minced
• 1/4 C Fresh Parsley, chopped
• 1 Tbsp. Fresh Cilantro, chopped
• 1/2 Tsp. Red Pepper Flakes
• 1/2 Tsp. Himalayan Salt
• Cracked Pep

C U R R Y S A U C E

• 2 Tbsp. Unsalted Butter
• 2 Tbsp. Coconut Oil
• 2 cloves Garlic, crushed & minced
• 1 Tsp. Minced Ginger
• 4 Red Thai Chilis
• 1 Yellow Onion, diced
• 1 Large Carrot, peeled & cut in to quarters
• 1 Bell Pepper, diced
• Handful Fresh Basil, torn
• 1 C + Pres Choice Plant-Based Chik'n Broth
• 400ml can Full Fat Coconut Milk
• 112g jar Vegan Yellow Curry Paste
• 1/2 Tsp. Himalayan Salt

S E R V E 

• 4 C Prepared Basmati Rice
• Fresh Cilantro
• Sliced Red Thai Chilis
• Green Onions, sliced

DIRECTIONS 

• Add your torn bread to a small mixing bowl and add a splash of milk. Work the bread and milk together and let that sit a couple of minutes. Next, add all of the remaining ingredients for the meatballs and work it together with your hands. Take heaping Tbsp.'s of the meat mixture and roll in to meatballs. Continue until all of the mixture is finished.
• Preheat a medium sized skillet set to just below medium heat along with a splash of EVOO. Once heated, add the meatballs and sear on all sides. Make sure not to overcrowd the skillet, cook in 2 batches if needed. Transfer the cooked meatballs to a plate, wipe out the skillet, and return it to the heat.​

​

• To the skillet, add the coconut oil, butter, ginger, chilis, and garlic. Season with salt & pep, stir, and let sizzle for 30 seconds or so. Add half the curry paste and stir until it has broken doww in the skillet. Let that continue for another 30 seconds before adding the onion, bell pepper, carrot, and a good pinch of salt and pep. Continue to stir and cook 5 minutes. Make a well and drop in the fresh basil. After about 30 seconds, stir everything together and continue to cook another 2 - 3 minutes until veggies are tender but not soft and overcooked.
• Pour in the coconut milk and 1 cup broth, stirring until combined. Bring the curry to a boil and once boiled, stir in the remaining curry paste, 1/2 tsp. salt, and add the meatballs to the skillet. Reduce the heat to medium low and cover with the lid tilted for 7 - 10 minutes. Remove lid and continue to simmer a few more minutes, allowing the coconut sauce to reduce a touch. If you like a saucier curry, add additional broth. 
• Taste your curry and adjust salt if desired.
• Serve with 1 C basmati per person, a healthy serving of the meatball curry, and dress with additional chilis, fresh cilantro, and green onions. ENJOY!

HAPPY VEG