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40 min
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Minute Rice® Jasmine Rice | ||
2 pouches (125 g each) | ||
1 lb |
lean ground beef |
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1 tsp |
Italian seasoning |
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1 |
small onion, finely diced |
|
1 |
clove minced garlic |
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1/2 cup |
breadcrumbs |
|
1 |
egg |
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1 tbsp |
olive oil |
|
1 |
medium onion, finely chopped |
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4 |
cloves of garlic, minced |
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5 tbsp |
Red Thai Curry Paste |
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1 - 1 1/4 cup |
hot water |
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3 tbsp |
tomato paste |

Step 1: Preheat oven to 400°F. Line baking tray with foil and spray with cooking spray. In a large bowl combine beef, seasoning, onion, garlic breadcrumbs and egg; mix all ingredients until incorporated. Shape mixture into 1½ inch meatballs. Place 1 inch apart on pan. |
Step 2: Bake 20-25 minutes or until meatballs reach 160°F, are cooked through and center is no longer pink. |
Step 3: While the meatballs bake prepare the red curry sauce and the rice (as per package instructions). |
Step 4: Add olive oil to a large pan over medium-high heat. Add onions and garlic; cook until softened, approximately 3-4 minutes. Add the red curry paste and tomato paste to the pan, stir until fragrant, about 1 minute. Pour hot water into pan and stir thoroughly. Bring the mixture to a boil, then cover and simmer for 10 minutes, or until the meatballs are done. If the sauce starts to thicken too much simply add more hot water. |
Step 5: Remove meatballs from oven and transfer them to pan with curry mixture. Spoon sauce over meatballs until coated/covered. |
Step 6: Serve meatballs over Jasmine rice with a squeeze of lime and fresh chopped cilantro. |
Simple homemade meatballs are taken up a notch in a subtle red Thai curry sauce, and served atop a bed of fragrant Jasmine rice. If you are looking dinner in a flash simply use a box of frozen meatballs in place of the homemade.