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A white plate with meatballs in a curry sauce on zoodles - square
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Curry Meatballs on Zoodles

Curry and meatballs together?  Delish!  And add zoodles?  Beyond good!
Course Dinner
Cuisine Asian
Keyword curry meatballs
Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings 8 cups
Calories 349kcal

Ingredients

Curry Sauce

  • 2 tablespoons olive oil
  • 1 onion large, sliced
  • 1 red bell pepper sliced
  • ½ teaspoon salt
  • ½ 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
  • ½ teaspoon salt
  • teaspoon pepper
  • 1 teaspoon cumin
  • 1 teaspoon curry
  • ½ 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

Notes

You can cook the curry and meatballs at the same time to shave minutes off your time.  Then you can cook the meatballs in the curry at the same time as the zoodles.
Helpful tips
  • 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.

Nutrition

Serving: 1.5cups | Calories: 349kcal | Carbohydrates: 9g | Protein: 15g | Fat: 39g | Saturated Fat: 21g | Cholesterol: 59mg | Sodium: 693mg | Potassium: 421mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2925IU | Vitamin C: 23.1mg | Calcium: 63mg | Iron: 3.4mg