Best Yellow Curry With Meatballs Recipes
YELLOW CURRY MEATBALLS
Thai inspired yellow curry meatballs the whole family will enjoy. With health benefits and a mild flavor these sweet curry meatballs are a great easy and cheap freezer meal you will love.
Provided by Hannah Stewart
Categories Main Course
Time 3h25m
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees.
- Mix meatball ingredients together by hand and form into golf ball sized meatballs.
- Set meatballs onto baking sheet covered with parchment paper.
- Cook in preheated oven for 15-20 minutes.
- Blend all curry sauce ingredients in high speed blender or food processor*If freezing meatballs for a future dinner go to freezer directions after this step is complete.
- Pour curry sauce into a saucepan on the stove and bring sauce to a simmer.
- When meatballs are done baking set them into a glass baking dish and top with curry sauce.
- Serve as is or over basmati rice (cauliflower rice if paleo) and enjoy!
- Label Freezer bag with Recipe name, cooking from freezer directions and expiration date (todays date plus three months).
- Preheat oven to 400 degrees.
- Mix meatball ingredients together by hand and form into golf ball sized meatballs.
- Set meatballs onto baking sheet covered with parchment paper.
- Cook in preheated oven for 15-20 minutes.
- Blend all curry sauce ingredients in high speed blender or food processor.
- When meatballs are finished cooking remove from oven and let cool.
- Once cool place meatballs and curry sauce into labeled gallon freezer bag and freeze for up to three months.
- Thaw overnight in fridge or in the morning in water (meal may not be 100% thawed but that is ok).
- Dump contents of freezer bag into slow cooker.
- Cook on low 1-2 hours or high 30 minutes - 1 hours.
- Serve as is or over basmati rice (cauliflower rice if paleo) and enjoy!
- Add 1/2 cup water for every lb of frozen meatballs going into instant pot.
- Add in frozen meatballs from freezer bag.
- Pressure cook on high 4 minutes. NPR
- NPR for an additional 4 minutes then quick release.
- Serve as is or over basmati rice (cauliflower rice if paleo) and enjoy!
Nutrition Facts : ServingSize 5 g, Calories 248 kcal, Carbohydrate 7.1 g, Protein 36 g, Fat 7.8 g, SaturatedFat 2.9 g, Cholesterol 115 mg, Sodium 330 mg, Fiber 2 g, Sugar 3.7 g
CURRY CHICKEN MEATBALLS
My favorite Indian takeout dish is chicken curry, so I was inspired to take some of its flavors and mix them into another of my go-to dishes, meatballs. I use ground chicken, cilantro, cumin and curry powder, plus a touch of lime zest and some jalapeno for heat. The recipe makes plenty of meatballs, so if you're lucky you'll have some leftover for a lunch the next day.
Provided by Stuart O'Keeffe
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Toss the onion and enough olive oil to coat together on a small sheet pan and roast in the oven until browned and soft, 10 to 15 minutes. Set aside. Reduce the oven temperature to 375 degrees F.
- Meanwhile, in a large bowl, combine the panko, cilantro, egg, garlic, jalapeno, lime zest, cumin, curry powder, salt and pepper. Mix well. Add the chicken and combine all the ingredients until everything is well mixed.
- Form the meatballs with a #50 (.68-ounce) ice-cream scoop or by heaping tablespoons and place on a sheet pan. Round the meatballs gently by hand.
- Heat the 2 teaspoons oil in a large ovenproof nonstick skillet over medium-high heat. Add the meatballs and reduce the heat to medium. Cook until just browned, 2 to 3 minutes per side. Transfer the skillet to the oven and bake until the meatballs are cooked through, 6 to 8 minutes.
- Serve the meatballs over rice with the roasted onion and more cilantro leaves.
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