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Easy Meatball Curry

With only 1 week left of summer holidays left our lives will be getting busier and finding time to make dinner may become a little more challenging. To save time you can use pre-made meatballs (chicken, beef or veggie) from the grocery store’s freezer section or make them fresh from your own recipe.

They can be served on a bed of rice or stuffed into a high protein pita for on the go.


  • 2 Tablespoons vegetable oil
  • 1 pound prepared meatballs (store bought or homemade)
  • 2 Tablespoons sliced green onion – green and white parts
  • 1 clove garlic – minced
  • 1 small sweet onion, such as Vidalia – sliced
  • 1/2 cup each red, green and yellow peppers
  • 1/2 cup fresh pineapple cubed
  • 1 cup chicken stock
  • 1 Tablespoon cornstarch
  • 1 Tablespoon curry powder


Step 1

Heat oil in a large, shallow pan over medium-high heat. Add sweet onion and peppers and cook until slightly softened – about 5 minutes.

Step 2

Add garlic, green onion, pineapple and meatballs. Stir until well combined.

Step 3

Blend chicken stock, curry powder and cornstarch together until sugar and cornstarch is dissolved. Pour over meatballs and peppers.

Step 4

Simmer, stirring often, until meatballs are heated through – about 10 minutes. Serve over hot cooked rice if using.


See more great recipes on Healthy Diabetic

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