Curry Meatballs on Zoodles
These curry meatballs are soft and succulent on their own but add them to this tasty curry sauce and then ladle them on zoodles and you have such a delicious meal.
Do you have a go-to meal when you’re feeling bored of the usual food fare that passes your table?
This is my go-to meal. I love meatballs so much that I believe I would eat just about anything over them. But having them in curry sauce completely takes meatballs to another level.
Fun with zoodles
Zoodles are fun. Not only are they fun to eat, but they are fun to say. For example, try saying zoodles multiple times in a row. See? Fun.
Do you have a spiralizer? I have this one and love how easy it is to use.
I love zucchini and I grew up eating it all summer long. Here are other zucchini recipes that I’ve blogged about:
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Helpful tips
- You don’t have to have these on zoodles, I also have had the meatballs on pasta and mashed potatoes.
- Make the zoodles before you start the recipe. Once you make them, store them in the refrigerator until you’re ready to cook them. Just pat them dry before cooking.
- I always use grass-fed ground beef because I think there is a taste difference.
- I add almond flour to these meatballs because it makes them so soft and delicious. But if you prefer, use the same amount of breadcrumbs.
- Wash your vegetables before using them. I always use natural unscented soap and make sure to wash it off thoroughly before using or cooking the vegetable.
How to make curry meatballs
Pre-step
Make the zoodles and place them in the fridge. Get a medium sauté pan and a large wok or sauté pan.
Step one
Gather the ingredients – zucchini, red bell pepper, onion, curry paste and ground beef.
Step two
Heat the wok or large sauté pan on medium heat. While it heats up, chop the onion and red pepper in medium chunks.
Add 2 tablespoons of olive oil and once that heats up, add the onion and pepper. Sauté for 10 minutes. Remove from wok and set aside.
Make the meatballs
Step three
As the veggies sauté, make the meatballs.
Place the ground beef in a mixing bowl and add an egg, salt, pepper, cumin, curry and almond flour.
After mixing the meat with the other ingredients, roll into medium sized meatballs.
Step four
Heat a sauté pan on medium heat and once that heats up, add a tablespoon of olive oil.
Add meatballs and cook for 8 minutes flipping them every 2 minutes to brown each side. Set aside.
Curry time
Step five
Transfer the cooked vegetables to the sauté pan and turn the heat to medium. Add 1/2 cup curry paste, 1 can of coconut cream, fish sauce, garlic paste and ginger paste.
Bring the curry sauce to a boil and lower it to a simmer.
Step six
Add the meatballs and let them simmer in the sauce for 5 minutes.
Sauté those zoodles
As the meatballs are simmering in the curry sauce, heat the wok on medium/low, add the zoodles and sauté for 3 – 5 minutes.
Once the zoodles are done, transfer to a serving dish.
I scoop some zoodles on my plate and spoon some meatballs and curry sauce on top.
And now a bite.
I hope you enjoyed this curry meatballs recipe.
What is your favorite curry recipe? I’d love to know!
And as always, may all your dishes be delish!
If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Curry Meatballs on Zoodles
Ingredients
Curry Sauce
- 2 tablespoons olive oil
- 1 onion large, sliced
- 1 red bell pepper sliced
- 1/2 teaspoon salt
- 1/2 cup curry paste
- 15 ounces coconut cream 1 can
- 2 tablespoons fish sauce
- 2 teaspoons garlic paste or 2 cloves, crushed
- 2 teaspoons ginger paste or 2 inch piece of ginger, minced
Meatballs
- 1 tablespoons olive oil
- 1 pound grass-fed ground beef
- 1 egg
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon curry
- 1/2 cup almond flour or bread crumbs
Instructions
Let’s Begin
- Use either a spiralizer or julienne peeler to make the zoodles, set aside
- Heat large sauté pan on medium (I used my wok), add 2 tablespoon olive oil
- Add onion and red bell pepper, sauté for 10 minutes. Remove from pan and set aside
- In a medium mixing bowl add ground beef, egg, salt pepper, cumin, curry powder and almond flour
- Mix meat and make medium sized meatballs
- Heat another sauté pan and add 2 tablespoons olive oil. Add meatballs and sauté for 8 minutes total turning every 2 minutes to brown all sides
- Remove meatballs and set aside
- In the pan that you cooked the meatballs, add the onion and pepper, curry paste, coconut cream, fish sauce, garlic and ginger. Turn the heat under the pan to medium and stir together. Once it comes to a boil, lower it to a simmer and add meatballs and set timer to 5 minutes
- Heat the large sauté pan or wok in my case and add zoodles and stir, don't cook them too long, 3 – 5 minutes should be ample. Transfer to a serving bowl
- Put zoodles on a plate, then spoon the meatballs and curry sauce on top
- Eat
- Smile
- Enjoy
Equipment
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- You don’t have to have these on zoodles, I also have had this on pasta and mashed potatoes.
- Make the zoodles before you start the recipe. Once you make them, store them in the refrigerator until you’re ready to cook them. Just pat them dry before cooking.
- I always use grass-fed ground beef because I think there is a taste difference.
- I add almond flour to these meatballs because it makes them so soft and delicious. But if you prefer, use the same amount of breadcrumbs.
- Wash your vegetables before using them. I always use natural unscented soap and make sure to wash it off thoroughly before using or cooking the vegetable.
