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"Thai Curried Meatballs"

Recipe Source: May 1999 Issue of Canadian Living Magazine Beef & Veal Recipe File Serving Size: Makes 4 servings

Amount Ingredient 398 ml can coconut milk 1 tablespoon Thai green or mild red curry paste 2 carrots, diagonally sliced 1 onion, sliced lengthwise 1/2 teaspoon salt   Freezer-Friendly Meatballs 2 cups chopped broccoli 14 ounce can baby corn cobs, drained and rinsed 2 tablespoons chopped fresh mint or basil 1 tablespoon lime juice

Preparation Instructions:

In shallow saucepan, bring coconut milk, curry paste and 1/2 cup water to boil, whisking often. Add carrots, onion and salt; reduce heat and simmer, stirring often, for 10 minutes.

Add meatballs; simmer, stirring often, for 5 minutes. Add broccoli and corn; simmer, stirring often, for 5 minutes or until tender crisp. Add mint and lime juice. Makes 4 servings.

Per serving: about 502 calories; 30 g protein; 35 g fat; 22 g carbohydrates; 4 g dietary fibre; 111 mg cholesterol; 1304 mg sodium.

Click here for a printable version of this recipe.

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