Mellow Meatballs Recipe

Mellow Meatballs Recipe

  • 3 tablespoons red curry paste
  • 2 tablespoons vegetable oil
  • 40 organic mini meatballs (1 lb 5 oz in weight)
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • 1 14-fl oz can coconut milk
  • 1 14-oz can chopped tomatoes
  • 1 14-oz can chickpeas, drained
  • 12 oz diced butternut squash and sweet potato (in a package from supermarket)
  • 2 cups chicken stock from bouillon cubes or concentrate or from a package
  • 2 tablespoons honey
  • cooked rice, to serve
  • ½ cup chopped fresh cilantro
  1. Heat the curry paste and oil in a large wide pan, and when it starts sizzling add the meatballs, turning them in the red oily mixture.
  2. Sprinkle over the ginger and cinnamon and fry the meatballs for a couple of minutes.
  3. Add the coconut milk, chopped tomatoes, and drained chickpeas Stir in the diced squash and sweet potato and then the stock and honey.
  4. Bring the pan to a boil, and then simmer for 20 minutes. Serve with rice and then decorate each plate with some chopped cilantro.
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