Beef Meatballs in Yellow Coconut Curry Broth
with Asian Greens
Cooking time
30 minutes
Servings
2/4
Calories
390 /serving
Cozying up on a fall evening? This slow carb recipe will float your boat. Plump meatballs are bathed in a Thai-inspired broth of yellow coconut curry, surrounded by tender Asian greens and cabbage for veggies aplenty. Cilantro and lime perk up the works.
We will send you:
- 250g Canadian-raised lean ground beef
- 150g Shredded cabbage
- 1 Lime
- 14g Cilantro
- 225g Asian greens (yu choy or gai lan)
- 60ml Coconut curry sauce
- 18g Mild yellow curry paste
Contains: Mustard
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
24 g
Saturated Fat
9 g
Sodium
680 mg
Total Carb
17 g
Sugars
4 g
Protein
29 g
Fibre
8 g
Preparation
Start the meatballs
- In a large bowl, combine the beef, ½ the curry paste and S&P.
- Form into 8 meatballs (double for 4 portions).
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the meatballs and cook, partially covered, turning occasionally, 4 to 6 min., until partially cooked.
- Transfer to a plate and reserve the pot.
Mise en place
- Meanwhile, remove the bottom ½ inch of the yu choy stems; cut crosswise into 1-inch pieces.
- Quarter the lime.
- Roughly chop the cilantro leaves and stems.
Start the curry
- In the reserved pot, heat a drizzle of oil on medium-high.
- Add the remaining curry paste and sauté, 1 to 2 min., until fragrant.
- Add the yu choy, cabbage and S&P.
- Sauté, 1 to 3 min., until beginning to soften.
Finish the curry & meatballs
- To the pot, add the meatballs, coconut curry sauce, 2 cups water (double for 4 portions) and S&P.
- Cook, partially covered, 5 to 7 min., until the curry has thickened and the meatballs* are cooked through.
- Add the juice of ½ the lime wedges; stir well.
Plate your dish
- Divide the curry and meatballs between your bowls.
- Garnish with the cilantro and remaining lime wedges. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
