Oven-Baked Curry Meatballs
This oven-baked curry meatball recipe is so tasty and packed with veggies. It is the perfect weeknight family dinner that everyone will love.
Servings 4
Calories 533kcal
Ingredients
- 1 large brown onion, sliced
- 1 red capsicum, sliced
- oil (we use avocado)
- 500 g beef mince
- 1 tsp salt
- 1 tsp cracked black pepper
- 150 g pumpkin, grated (any variety)
- 2 tbsp massaman curry paste
- 1 can coconut cream (400ml)
- 150 g baby spinach leaves
To serve
- coriander leaves
- peanuts, chopped
Instructions
- Preheat the oven to 200C/400F.
- Place the onions & capsicum in the bottom of an oven-proof baking dish. Drizzle with a little oil and then toss to coat, set aside.
- In a bowl, place the beef mince, salt, pepper and grated pumpkin. Work the mixture together really well with your hands until it is well combined.
- Roll the mixture into approximately 20 meatballs, a heaped tablespoon in size. Place the meatballs in the baking dish on top of the onions & capsicum.
- Bake the meatballs in the oven for 20 minutes.
- While the meatballs are baking, prepare the curry sauce.
- Place a saucepan on medium heat and heat 1 tablespoon of oil.
- Add the curry paste and cook for 2-3 minutes, until it is fragrant and cooked through.
- Add the coconut cream and stir to combine, until it is smooth. Turn the heat off.
- After the 20 minutes, remove the meatballs from the oven. Pour over the curry sauce.
- Return the meatballs to the oven for 15-20 minutes, or until the sauce has reduced slightly.
- Remove from the oven and stir through the baby spinach to wilt.
- Garnish with peanuts and coriander leaves as desired.
Video
Notes
See ‘Make it low carb’ tips section for low carb alternatives
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.
Nutrition
Calories: 533kcal | Carbohydrates: 17g | Protein: 32g | Fat: 40g | Fiber: 5g | Sugar: 4g | Net Carbs: 12g