Bring the family together over curried meatballs – there’s a mouthful of flavour in every bite!
Ingredients
- 500g beef mince
- 1 egg, lightly beaten
- 2 garlic cloves, crushed
- 1/4 cup korma curry paste
- 2 green onions, thinly sliced
- 400g can lentils, drained, rinsed
- 2 tablespoons Alfa One rice bran oil
- Hot mango chutney, to serve
- Steamed rice, to serve
- Thinly sliced green onion, to serve
Method
- Step 1Combine mince, egg, garlic, curry paste, onion, and lentils in a bowl. Season with salt and pepper. Mix to combine. Roll level tablespoons of mixture into balls. Place on a plate.
- Step 2Heat oil in a large frying pan over medium-high heat. Cook meatballs, turning, for 5 to 7 minutes, or until cooked through. Serve with chutney, rice and onion.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1728 kj
Energy
27g
Fat Total
9g
Saturated Fat
4g
Fibre
32g
Protein
149mg
Cholesterol
775.86mg
Sodium
2g
Carbs (sugar)
8g
Carbs (total)
Notes
Variation: You could use lamb mince instead of beef, and lime pickle instead of mango chutney.
After rolling, cover and refrigerate meatballs for 30 minutes, if time permits.
Add extra oil to pan during cooking, if necessary.
Cook meatballs in batches to avoid overcrowding and prevent meatballs stewing.
Kim’s meatball tips: Grating or finely chopping vegetables will help meatballs keep their shape during cooking.
Meatballs are a great way to add ‘hidden’ vegetables to your childrens’ meals.
Serve leftover meatballs in rolls or wraps for lunch the next day.
Freeze uncooked meatballs. Place, in a single layer, in a snap-lock bag. Remove excess air. Seal. Freeze for up to 3 months. Thaw in fridge overnight.
- Author: Liz Macri
- Image credit: Cath Muscat
- Publication: Super Food Ideas