Easy Meatball Curry

With only 4 weeks left till summer holidays, our lives will be getting busier and finding time to make dinner may become a little more challenging. To save time you can use pre-made meatballs (chicken, beef or veggie) from the grocery store’s freezer section or make them fresh from your own recipe. They can be served on a bed of rice or stuffed into a high protein pita for on the go.

Photo by Kim C.

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

Ingredients

  • 2

    tbsp vegetable oil

  • 1

    pound prepared meatballs (store bought or homemade)

  • 2

    tbsp green onion sliced, green and white parts

  • 1

    garlic clove, minced

  • 1

    small sweet onion such as Vidalia - sliced

  • 1/2

    cup red, green and yellow peppers each

  • 1/2

    cup pineapple fresh, cubed

  • 1

    cup chicken broth

  • 1

    tbsp cornstarch

  • 1

    tbsp curry powder

Directions

Heat oil in a large, shallow pan over medium-high heat. Add sweet onion and peppers and cook until slightly softened - about 5 minutes. Add garlic, green onion, pineapple and meatballs. Stir until well combined. Blend chicken stock, curry powder and cornstarch together until curry powder and cornstarch is dissolved. Pour over meatballs and peppers. Simmer, stirring often, until meatballs are heated through - about 10 minutes. Serve over hot cooked rice if using. http://www.not-too-sweet.com/easy-meatball-curry/

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