This week’s PRS Power Recipe is brought to you by PRS resident foodie Miriam Lazewatsky!

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Adapted from WorkWeekLunch. Curry is the only way I’ll eat coconut. For years, I avoided making it at home because I wasn’t sure I’d like the flavor, but coconut milk, even the lighter version I use here, adds richness to the sauce without the obvious flavor I dislike. This recipe is hearty and filling without being heavy, and is packed with plenty of vegetables in addition to a good serving of protein. It’s also perfect for meal prep because it reheats beautifully.

Miso Ginger Meatball Curry

Makes 4 servings

Nutrition Information: 460 calories, 25 grams fat, 26 grams carbs, 32 grams protein

For the Meatballs:

·       1 large egg, beaten

·       ½ cup panko breadcrumbs, gluten free if needed

·       1 Tbsp soy sauce, sub liquid aminos or tamari for gluten free

·       3 scallions, green and white ends chopped, about 1/4 cup

·       1 tsp sesame oil

·       2 tsp minced garlic, about 2 cloves

·       2 tsp miso paste, any color is fine, but I like sweet light

·       1 tsp rice vinegar

·       1 tsp salt

·       1 Tbsp olive oil

·       16 oz ground chicken

For the Curry:

·       2 Tbsp miso paste

·       2 Tbsp grated fresh ginger, sub 1 tsp ground ginger

·       1 Tbsp minced garlic, about 3 cloves

·       ½ yellow onion, diced

·       2 tsp curry powder

·       1 tsp garam masala

·       1 tsp turmeric

·       ½ tsp salt

·       1 tsp olive oil

·       15 oz canned lite coconut milk

·       8 oz can tomato sauce

·       ½ cup vegetable or chicken broth (water works fine)

·       1 red bell pepper, cut into slices

·       2 zucchini, cut into thick quarter rounds

·       1 head cauliflower, chopped into bite-sized pieces

Directions:

1.     Preheat oven to 375F.

2.     In a large bowl, combine all ingredients for meatballs until fully blended. Form 2 Tbsp balls (I like to use a small cookie scoop for this) and place on a greased baking sheet. If the mixture sticks to your hands too much to form the balls, wet down your hands occasionally, which will help. Try to be gentle when shaping the meatballs; if you compress them too much, they can become tough.

3.     Bake meatballs for 15-20 minutes, or until a meat thermometer reads 165F. When done, remove from oven and set aside.

4.     While the meatballs are cooking, make the curry paste. In a small food processor or blender, add the miso paste, ginger, garlic, onion, curry powder, garam masala, turmeric, and salt. Process until a paste forms. Scrape down the sides a few times to make sure everything is blended evenly.

5.     Heat a Dutch oven over medium-high for a few minutes, then add olive oil and swirl to coat. Add curry paste and fry for about a minute. Add coconut milk, tomato sauce, and broth. Stir to mix and allow to simmer for 10 minutes.

6.     Add vegetables and stir to coat. Cover the Dutch oven and simmer for another 10-15 minutes, or until the cauliflower is fork-tender.

7.     Add the meatballs to the sauce and stir to coat.

8. Serve over rice.