Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
Pin Recipe
5
from
2
votes
Indian Meatball Curry Bowls
Indian spiced meatballs are made with ground chicken and pork, then simmered in a yellow curry sauce and served over basmati rice in these delicious Meatball Curry Bowls!
Course
Main Course
Cuisine
Indian
Prep Time
30
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
45
minutes
minutes
Servings
4
bowls
Calories
1093
kcal
Author
Whitney Bond
Ingredients
Indian Spiced Meatballs
2
tablespoon
olive oil
divided
1
cup
diced onions
4
cloves
garlic
minced
1
lb
ground chicken
1
lb
ground pork
½
cup
gluten free breadcrumbs
1
teaspoon
ground coriander
1
teaspoon
ground cumin
2
teaspoon
curry powder
2
teaspoon
turmeric powder
½
teaspoon
black pepper
½
teaspoon
kosher salt
2
large eggs
Yellow Curry Sauce
3
tablespoon
yellow curry paste
15
oz
coconut cream
or coconut milk
Bowls
2
cups
cooked basmati rice
¼
cup
fresh cilantro
Instructions
Add 1 tablespoon olive oil to a large skillet or dutch oven on the stove over medium high heat.
Add the onions, cook 3-4 minutes.
Add the garlic, cook for an additional minute.
Remove from the heat and set aside.
In a large bowl, combine the ground chicken, ground pork and gluten free breadcrumbs.
Add the ground coriander, cumin, curry powder, turmeric, black pepper and salt.
Add the eggs and cooked onion and garlic.
Stir everything until combined without overmixing.
Form into 24 golf ball sized meatballs.
Place the skillet that you cooked the onions and garlic in back on the stove over medium high heat.
Add the remaining tablespoon olive oil to the skillet.
Once the oil is hot, add the meatballs to the skillet and sear for 2-3 minutes per side.
Add the yellow curry paste and coconut cream to the skillet, stir to combine.
Cover, reduce the heat to low and simmer for 15 minutes.
Divide the cooked rice between four bowls.
Top each bowl with 6 meatballs and curry sauce.
Garnish with fresh cilantro.
Notes
To reduce the calories and fat in this recipe, use coconut milk instead of coconut cream.
To reduce the carbs in this recipe, serve the meatballs over cauliflower rice, instead of basmati rice.
Nutrition
Calories:
1093
kcal
|
Carbohydrates:
46
g
|
Protein:
50
g
|
Fat:
81
g
|
Saturated Fat:
46
g
|
Cholesterol:
261
mg
|
Sodium:
463
mg
|
Potassium:
1443
mg
|
Fiber:
5
g
|
Sugar:
3
g
|
Vitamin A:
1958
mg
|
Vitamin C:
9
mg
|
Calcium:
98
mg
|
Iron:
6
mg
Made this recipe & loved it?
Mention
@BowlsAreTheNewPlates
or tag
#BowlsNotPlates
on Instagram!