Zucchini Meatballs in Coconut Curry Sauce

Ingredients

• 2 Zucchini (Coarsely grated and squeezed thoroughly)
• 600 g Ground beef
• 2 Zehen Garlic (Pressed)
• 2 Onions (Finely dice one; finely chop the other)
• 1 Egg
• Salt (To taste, for the meatballs and sauce)
• Pepper (To taste, for the meatballs and sauce)
• Oil (For sautéing the onion until translucent and searing the meatballs)
• 1 Stück Ginger (Thumb-sized and finely chopped)
• 1 TL Red curry paste
• 100 ml Diced tomatoes
• 400 ml Coconut milk
• 0.5 Lemon (Juice of half a lemon)
• 0.5 TL Sugar
• Potatoes or rice (Optional as a side dish; no specific quantity is given in the recipe)

Steps

1. 1

   Coarsely grate the zucchini and squeeze it thoroughly in a kitchen towel to remove excess liquid.

2. 2

   Finely dice one onion and sauté it in a little oil until translucent.

3. 3

   Place the zucchini, ground beef, sautéed onion, egg, pressed garlic, salt, and pepper in a bowl and knead thoroughly.

4. 4

   Shape the meat mixture into round meatballs.

5. 5

   Heat a little oil in the same pan and sear the meatballs on all sides.

6. 6

   Remove the seared meatballs from the pan and set aside.

7. 7

   Finely chop the second onion. Briefly sauté the ginger and onion with the red curry paste in the pan.

8. 8

   Pour in the diced tomatoes and coconut milk, bring the sauce to a boil, and season with lemon juice, salt, pepper, and sugar.

9. 9

   Return the meatballs to the sauce and cook over medium heat until cooked through.

10. 10

    Serve the meatballs in the coconut curry sauce with crispy potato wedges or rice.

Notes

The source does not specify the exact amount of oil, frying or cooking time, or temperature. The audio transcript states that the dish, including the side dish, can be prepared in about half an hour. Potato wedges or rice are recommended only as a side dish, with no quantity specified.

Nutrition per serving

• Main dish
• Meatballs
• Curry
• coconut
• quick
• Weeknight cooking
• high-protein