Description
Simple homemade meatballs are taken up a notch in a subtle red Thai curry sauce, and served atop a bed of fragrant Jasmine rice. If you are looking dinner in a flash simply use a box of frozen meatballs in place of the homemade.
Ingredients
Units
Scale
Meatballs:
- 1 lb. lean ground beef
- 1 tsp Italian seasoning
- 1 small onion, finely diced
- 1 clove minced garlic
- 1/2 cup breadcrumbs
- 1 egg
Red Thai Sauce:
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 4 cloves of garlic, minced
- 5 tbsp Red Thai Curry Paste
- 1 – 1 1/4 cup hot water
- 3 tbsp tomato paste
- Garnish: Lime wedges, fresh chopped cilantro
Rice:
- 2 pouches Jasmine Minute Rice
Instructions
- Preheat oven to 400°F. Line baking tray with foil and spray with cooking spray.
- In a large bowl combine beef, seasoning, onion, garlic breadcrumbs and egg; mix all ingredients until incorporated. Shape mixture into 1½ inch meatballs. Place 1 inch apart on pan.
- Bake 20-25 minutes or until meatballs reach 160°F, are cooked through and center is no longer pink.
- While the meatballs bake prepare the red curry sauce and the Jasmine Minute Rice (as per package instructions).
- Add olive oil to a large pan over medium-high heat. Add onions and garlic; cook until softened, approximately 3-4 minutes.
- Add the red curry paste and tomato paste to the pan, stir until fragrant, about 1 minute.
- Pour hot water into pan and stir thoroughly. Bring the mixture to a boil, then cover and simmer for 10 minutes, or until the meatballs are done. If the sauce starts to thicken too much simply add more hot water.
- Remove meatballs from oven and transfer them to pan with curry mixture. Spoon sauce over meatballs until coated/covered.
- Serve meatballs over Jasmine rice with a squeeze of lime and fresh chopped cilantro.
