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Curry Braised Meatballs

Active Time: 25 minutes
Total Time: 30 minutes
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Why we love it:

I love meatballs of all types because they’re delicious, but also because they’re really easy to make and there are so many ways to flavor them. I love the color of putting them in a simple curry broth and really makes something simple feel fancy.

Ingredients

  • 2 Tablespoons Fresh Ginger (divided, minced)
  • 4 cloves Garlic (divided, minced)
  • 2 pounds Ground Pork
  • 3 Tablespoons Panko Breadcrumbs
  • 2 Eggs (large)
  • 2 teaspoons Kosher Salt (divided)
  • 1 Tablespoon Vegetable Oil (divided)
  • 1 teaspoon Turmeric
  • 1 teaspoon Ground Cumin
  • 12 teaspoon White Sugar
  • 1 15-ounce can Coconut Milk
  • 4 cups Chicken Stock (divided)
  • 2 cups Couscous
  • 12 bunch Cilantro
  • 4 cups Spring Mix Salad Greens
  • 1 Tablespoon Salad Dressing

Cooking Instructions

  • 1. PREHEAT THE OVEN TO 425
  • 2. MEATBALL MIX

    Mince the ginger and garlic. Set aside.

    Combine the meat, panko, egg, and a little more than ½ of the total salt (about 1 generous teaspoon if making recipe for 4) in a large bowl. Add ½ the minced ginger and garlic.

  • 3. SAUCE

    Add the rest of the minced ginger and garlic to a pot with tall sides. Drizzle with oil and sauté over medium-low heat until fragrant, about 3 minutes. Then add the turmeric, cumin, sugar and the can of coconut milk. Bring to a gentle simmer.

  • 4. MAKE MEATBALLS

    Set a lined baking sheet out and add the remaining oil to the pan. Mix the meat until it’s evenly combined. Rub your palms on the oil in the pan, then use them to roll meatballs about the size of golf balls. Place on the baking sheet. Wash hands. Roast in the bottom third of the oven for about 12 minutes, checking once or twice to rotate the meatballs.

  • 5. COUSCOUS

    Bring ½ of the stock to a boil in a small pot with a lid. As soon as it’s boiling, turn off the heat, stir in ½ teaspoon of salt, and all of the couscous. Stir well, then cover and set aside for 6 minutes. After time has passed, use a folk to “fluff” up the grains.

    Meanwhile, add the other ½ of the stock to the pot with the coconut milk in it.

  • 6. SIMMER

    When the meatballs have roasted, transfer them to the stock. Simmer for 3-5 minutes to infuse with flavor.

  • 7. SERVING

    Serve couscous topped with broth and meatballs. Garnish with lots of cilantro. Toss salad greens with dressing and serve as a side salad. To add a vegetable, stir in baby spinach or roast a side of broccoli or asparagus.

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Substitutions

  • GLUTEN FREE:
    use GF bread crumbs or omit them and crumble in a slice of GF bread or cooked rice or quinoa to help hold things together
  • PORK:
    make with ground beef, chicken or turkey
  • STOCK:
    you can use vegetable stock or broth or water in a pinch. If you use water, take time to simmer the meatballs a little longer so they infuse some flavor
  • GREEN VEGETABLE:
    this would be great with frozen peas or snap peas added to the broth, or slices of asparagus, segments of green beans or some baby spinach at the end
  • CILANTRO:
    basil is nice
  • KIDS CORNER:
    if they won’t go for the broth, serve the meatballs on the side. Swap to rice instead of couscous if that’s an easier sell
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