The MOST tender and flavorful meatballs roasted with fresh bell pepper and zucchini then poached in a creamy coconut red curry sauce. Sounds fancy but its all in done in a single 9×13 baking dish. This weeknight wonder is our new family favorite and I absolutely love that because it is so easy to make!

INGREDIENTS – serves 2-3

1/4c bread crumbs
1T red curry paste
1/2t garlic powder
1/2t ground ginger
1/2t soy sauce
1 egg
1/2lb ground chicken/turkey (you could use any ground meat)

1 medium green bell pepper, 1″ chop
1 medium zucchini, 2×1/2″ chunks

Remaining red curry paste
1 can coconut milk
1/2t maple/honey
1/4t soy sauce


Preheat oven to 375°F.

Mix the breadcrumbs, 1T curry paste, garlic powder, ginger, soy sauce and egg together then fold in the ground meat. Drizzle a little olive oil (or nonstick spray) on the bottom of an 8×8 dish. Scoop the meat mixture into about 16-20 balls (I used a small cookie scoop) and place the meatballs in the dish. Distribute the bell pepper and zucchini around the meatballs and bake for 10 minutes.

While it cooks, stir together the rest of the jar of curry paste, coconut milk, maple and soy sauce together.

Pour sauce over the meatballs and veg, making sure to give everything a good coat, then return to the oven for another 30 minutes.

I like to serve it over rice or rice noodles for a fun play on spaghetti and meatballs. Either way, so delicious!


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