These meatballs will satisfy any curry craving with also being healthy! This recipe has "no mess" baked meatballs (so no splatter of oil and healthier). The sauce is also very easy! I even cut out the extra work! I use frozen bag and peppers instead of having to chop the peppers and onions. I served this over rice, but you can also serve it over rice noodles!
Recipe:
Makes 20-22 meatballs
Meatball Ingredients:
1.5 lb Ground Pork
1 tsp Curry Powder
1 Jumbo Egg
3/4 cup Panko
1/2 tsp Garlic Powder
1/2 tsp Ginger Powder
1/2 tsp Cayenne Pepper
1/2 tsp Salt
Curry Sauce Ingredients:
14 oz Bag Frozen Peppers and Onions
1/2 tsp Garlic Powder
1/2 tsp Ground Ginger
1/2 tsp Cayenne Pepper
1 - 13.5 oz can Full Fat Coconut Milk
1 tbsp + 1 tsp Thai Kitchen Red Curry Paste
2 tsp Low Sodium Soy Sauce
Chopped Scallions (for garnish)
Directions:
1. Preheat the oven to 375 degrees. Line a sheet tray with foil and spray it with spray oil.
2. Thoroughly mix the meatball ingredients in a bowl. Make medium sized meatballs and bake in the oven for 26-30 minutes or until lightly browned and firm to the touch.
3. While the meatballs are cooking, using a deep dish sauté pan, place the frozen peppers and onions. Cook on medium heat until defrosted and water has evaporated (around 6 min), stirring occasionally.
4. Add the garlic powder, ground ginger, cayenne, coconut milk, red curry paste, and the low sodium soy sauce. Simmer until reduced by half (5-6 min), stirring occasionally.
5. Add the cooked meatballs to the sauce and stir to coat them evenly! Serve with your favorite rice.
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