Meatballs in Coconut Curry Sauce and Rice

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  50g

• Premium beef mince (5% meat 5% fat

  Woolworths

  100g

• Cumin

  Spices, cumin seed

  ¼ tsp, ground or 0.8g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, white

  ¼ tsp, ground or 0.6g

• Garam Masala

  Badia

  ¼ tsp or 6g

• Olive oil

  Salad or cooking

  ½ tsp or 2g

• Ginger root

  Raw

  1 tsp or 2g

• Garlic

  Raw

  1 clove or 3g

• Onions

  Raw

  ¼ small or 18g

• Red bell pepper

  Sweet, raw

  ¼ small or 19g

• Curry powder

  Spices

  ⅛ tsp or 0.2g

• Turmeric

  Spices, ground

  ⅛ tsp or 0.3g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Chicken broth

  Soup, canned, less/reduced sodium

  4 tbsp or 60g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  3 tbsp or 45g

Directions

1. Preheat oven to 410 degrees F.
2. Cook basmati rice according to the package instructions; set aside.
3. Season the mince with cumin, sea salt, pepper, and garam masala. Thoroughly massage the meat with the seasonings to ensure it is well integrated. Then, form meatballs about the size of golf balls and place them on a nonstick baking sheet.
4. Bake the meatballs in the oven for about 15-20 minutes.
5. While the meatballs are baking, set a nonstick skillet on medium-high heat and add olive oil. When the skillet is hot, toss in garlic, ginger, and red onion. Cook the onions until they soften then toss in the thinly sliced red bell peppers and cook for another 2 minutes.
6. Then add the seasonings to the pan and stir quickly with a spatula for about 2 minutes.
7. Pour in the chicken broth and coconut milk and stir for another 2 minutes. When the sauce comes to a boil, reduce the heat to medium and then add the freshly cooked meatballs. Allow the meatballs to simmer in the sauce for about 5 minutes.
8. Enjoy the meatballs and sauce with rice.