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Red Curry Meatballs

On April 11, 2018  Category:  Lunch and Dinner, Make and Take Meals, Recipes

 

INGREDIENTS 

For the meatballs

  • 1 lb ground turkey
  • 1/2 tbsp garlic powder
  • 1 tbsp basil
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tbsp olive oil or avocado oil
  • 1 egg
  • 1/4  cup flour (any kind)
  • 1/4 cup rolled oats
  • 1/8 tsp sea salt

 

For the curry

  • 1 yellow onion, sliced
  • 1 tbsp avocado oil or olive oil
  • 1 tbsp minced garlic
  • 1 can of coconut milk
  • 3 tbsp curry powder
  • 2 – 3 tbsp lime juice

 

For the cabbage salad

  • 4 cups purple cabbage, sliced
  • 1/4 cup cilantro, diced
  • 2 tbsp rice vinegar
  • 1 tbsp fresh lime juice
  • pinch of salt

 

DIRECTIONS

  1. Preheat oven to 400 F.
  2. Mix together all ingredients for the meatballs. Form into small meatballs and arrange evenly in a casserole dish. Bake meatballs for 10 minutes.
  3. While meatballs are baking, prepare curry sauce by heating oil in a frying pan over a medium-high heat.
  4. When the oil is hot, add onion and saute for 2-3 minutes. Add remaining curry ingredients. Bring to a simmer.
  5. After meatballs have baked for 10 minutes, remove from oven and cover with curry sauce. Bake for an additional 7-10 minutes.
  6. While meatballs are baking, prepare cabbage salad by combining all ingredients in a bowl. Mix well.
  7. Serve meatballs and salad with a side of cauliflower rice, brown rice, or quinoa.
  8. If you are meal prepping, add 2 – 4 meatballs, 1 cup cabbage salad, and 1/2 cup of rice/quinoa evenly between containers and refrigerate for up to 4 days.