Ingredients
Scale
- 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