Spicy Ginger Meatball
Curry Bowls
Get ready for some heat with the most tender and moist beef meatballs, spiced heavily with garam masala, ginger and garlic.
Spoon over simple sautéed vegetables, garbanzo beans and a quick curry sauce. Garnish with scallions, lots of basil and Thai red pepper slices. I used the best gluten free rice noodles that absorb all the sauce.
I can’t believe how healthy this recipe for Spicy Ginger Meatball Curry Bowls is. Light gluten free noodles, a simple dairy free creamy curry sauce with all the vegetables…plus those mini meatball, always win hearts.
What is Garam Masala?
It’s a collections of coriander, black pepper, cumin, black and green cardamom, onion seeds, cloves, mace, cinnamon and bay leaves.
Check out my Garam Masala Butter Chicken and my Baked Tandoori Spiced Chicken. Both recipes us similar spices and methods. Delish.
Spicy Meatball + Garbanzo Bean Ginger Curry Bowls
- Total Time: 25 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Ingredients
- 1 lb. grass fed ground beef (I used Five Marys Farms)
- 1/2 cup gluten free panko bread crumbs
- 1/4 cup coconut milk or other milk
- 1 teaspoon ground garam masala
- 2 teaspoons fresh ginger, minced and divided in 1/2
- 3 garlic cloves, minced and divided in 1/2
- 1 pinch of salt and pepper
- 1 teaspoon coconut oil
- 1/2 red bell pepper and orange bell pepper (assorted colors are great)
- 1 cup garbanzo beans, drained
- 1 large shallot, sliced
- 1 carrot, small diced
- 4 tablespoons curry powder
- 1 can full fat unsweetened coconut milk
- 1 package thin gluten free rice noodles, cooked to package instructions + rinsed with cold water
- 1 Thai red pepper, sliced (optional)
- 4–5 scallions, sliced
- 1 handful fresh basil, roughly chopped
Instructions
- Preheat your oven to 400F
- Combine the ground beef, panko, milk, garam masala, 1/2 of the ginger and garlic, salt and pepper together in a bowl. Toss with your hands or a wooden spoon. Form the meat mixture into 1 1/2-2 inch meatballs. Place them on a baking sheet tray and repeat until all the meat is used.
- When the oven is preheated, place the meatballs in the oven and cook for 12 minutes. Remove from the oven.
- Meanwhile, heat a medium to small sauce pot over medium high heat. Add in the coconut oil and bell peppers. Sauté until soft and slightly browned. Add in the drained garbanzo beans – cook for 1 minute. Remove the vegetables from the pot and set aside.
- Add the shallot and carrot to the pan. Sauté for 2 minutes. Add in the remaining ginger and garlic, curry powder and coconut milk. Stir to combine and cook until it comes up to a boil. Turn the heat to low and cook for 4 minutes. Turn the heat off.
- To serve, layer the meatballs, vegetables and sauce over the cooked noodles. Garnish with Thai red peppers, scallions and basil.
- Prep Time: 5
- Cook Time: 20
- Category: beef
- Method: stove-top
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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One Response
Looks amazing!!