Curried meatballs

Preparation time: 15 minutes

Cooking time: 30 minutes

4 servings

INGREDIENTS

Meatballs

• 4 tbsp vegetable oil

• 2 x packages VEGEAT ground crushed with a fork

• 1 grated zucchini

• 2 chopped garlic cloves

• 1 green onion cut into slices

• 1/2 cup panko breadcrumbs

• 1/2 tsp salt and pepper

Curry

• 1 tbsp vegetable oil

• 1 sweet potato cut into small cubes

• 1 red pepper cut into small cubes

• 2 green onions cut in slices

• 1 400 ml can coconut milk

• 1 tbsp tomato paste

• 1 tbsp maple syrup

• 1 tbsp lime juice

• 2 tsp sweet curry powder

• 1 tsp turmeric

• 1/2 tsp cumin

• 1/2 tsp ground coriander

• 1/4 tsp ground ginger

• a pinch of salt and pepper to taste

STEPS

Start by making your meatballs. Using the 2 packs of VEGEAT ground mix it well and add all the ingredients to make the meatballs. Form 17 meatballs. Heat a large deep skillet over medium-high heat with 4 tbsp. vegetable oil. Place all the meatballs in the pan and sauté them for 10 minutes, turning them over every 2-3 minutes so that they are brown on all sides. Put to the side.

While cooking the meatballs, cut your sweet potato, red pepper and green onions and add them to the hot pan, adding 1 tbsp. vegetable oil. Fry them for 2 to 3 minutes then add all the remaining ingredients for the curry. Mix and add the meatballs. Reduce the heat to medium-low, cover and continue cooking until vegetables are tender 8 to 10 minutes. After this time, you can serve the meatballS curry with rice.

Subscribe