Curried Pumpkin and Coconut Meatballs
Featuring a delicious medley of flavors, these pumpkin meatballs are simmered in a delicious curried coconut sauce!
Ingredients
- 1 pound ground beef , or 1/2 pound ground beef, 1/2 pound ground pork; or 1 pound ground chicken
- 1 cup very finely shredded fresh pumpkin or sweet potato
- 3 tablespoons raisins
- 1 large egg , lightly beaten
- 1 cup panko breadcrumbs
- 1 clove garlic , minced
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons coconut oil for frying
- 1 medium yellow onion , diced
- 1 tablespoon butter
- 2 tablespoons curry powder (click link for our homemade curry powder!)
- 3 1/2 tablespoons all-purpose flour
- 15 ounce can coconut milk
- 1 1/3 cup chicken broth
- 3 tablespoons mango chutney (click link for our homemade mango chutney!)
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh cilantro plus extra for garnish
Instructions
- Combine all the ingredients for the meatballs in a bowl and mix with fingers. Form into 1-inch balls.
- Heat the coconut oil in a large skillet over medium-high heat and fry until browned on all sides. Transfer the meatballs to a plate.
- Fry the onions with the butter in the same skillet until softened, 5 minutes, scraping up the browned bits from the bottom of the pan. Add the curry powder and flour and cook for another minute. Whisk in the chicken broth, bring it to a simmer, whisking constantly until thickened. Whisk in the coconut milk. Return to a simmer. Add the mango chutney, salt and pepper.
- Return the meatballs to the skillet, reduce the heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Add salt and pepper to taste.
- Serve with steamed jasmine or Basmati rice and garnished with some chopped fresh cilantro or parsley.
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