3 In good eats/ organic food/ real food/ recipes/ tips and tools

a simple real food recipe :: curried meatball stir fry :: gluten free

It was 5:10 pm.

I had taken a pound of ground beef out of the freezer that morning in hopes that “something” brilliant for dinner would come to mind by the time the girls went down for nap so I could prep it.

Didn’t happen. And 35 week pregnant mama needed a nap that day.

So at 5:10 I decided on meatballs of some sort…but boy, we just had regular meatballs a couple weeks ago, and although I had taco seasoning, we do that flavor all the time. I decided to somehow make them curry flavored – and this meal was a HIT. The girls gobbled and asked for seconds, and hubby’s first words were – wow that’s great flavor!

a simple real food recipe :: curried meatball stir fry :: gluten free

Author: Renee - www.theSIMPLEmoms.com

Ingredients

1 lb grassfed ground beef
1 egg
¼ cup bread crumbs (I dry out the ends of our gluten free bread, buzz them in the processor and store in the fridge for quick bread crumbs)
¼ tsp curry powder
½ tsp sea salt
Pinch of black pepper
3-4 cups broccoli, chopped
3 carrots, chopped
1 green onion chopped
¼ tsp curry powder
¼ tsp garlic powder
¼ tsp onion powder
1 cup filtered water with 1 TB arrowroot mixed in to make the sauce
Sea salt/pepper to taste

Instructions

MAKE THE MEATBALLS: In a small mixing bowl combine the beef, egg, bread crumbs, ¼ tsp curry, ½ tsp sea salt, and pinch of pepper using your hands. Form into small balls and pan fry just to brown the sides a few minutes. Transfer the meatballs to a baking sheet and bake at 350 for 15 minutes.
MAKE THE STIR FRY: While the meatballs are baking, stir fry your veggies in the pan as the meatballs were with the other ¼ tsp curry and the garlic and onion powders in a few TB of butter or coconut oil and a few splashes of water until veggies are tender. You can also cook your white rice and butter while the meatballs are baking.
ASSEMBLE THE STIR FRY: Add the baked meatballs to your veggie stir fry along with 1 cup water mixed with 1 TB arrowroot – heat through until the arrowroot thickens the sauce. Salt and pepper to taste and serve over buttered rice.

Kitchen Tips:

I literally started making the meatballs at 5:15 and we were sitting down to eat at 5:50 – it is easier than you think 😉
You could roll the meatballs and even brown them the night before if you want – even chop the veggies the night before. I dumped frozen organic broccoli so all I had to chop was carrots and green onion – fast.
You could play around with the amounts of curry – this was pretty mild in my opinion but I wanted to be sure the girls would eat it – they devoured it. And my husband said a couple times how good the flavor was – so this was a good amount for us.
Change up the veggies to what you have in the house and what is in season!
This made enough for 2 nights of dinners for us – warm leftovers right back in the pan and make some fresh rice.

YOUR TURN!
Let me know what you think!

This post was shared at Real Food Forager’s Fat Tuesday and Holistic Squid’s Party Wave Wednesday!

July 24, 2013 By Renee

About Renee

the real food hippie :: renee is married to her superman and mama to her 3 busy bees. she loves soaking up the sun, real butter, and julia child. her passion is helping people take baby steps to raise a real food generation in this world of highly processed food – one with healed guts, functioning minds, and solid health. she also blogs at Raising Generation Nourished. Find more of Renee on twitter pinterest and Google+.