Curried Rice with Ginger Meatballs Recipe

Makes about 6

For the Ginger Meatballs:
2/3 cups fresh breadcrumbs
1/2 cup water
1 large egg
1 clove garlic
1/4 cup fresh coriander, chopped
1/4 cup fresh parsley, chopped
2 tablespoons fresh ginger, grated or finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 pound lean ground beef

For the rice:
1 tablespoon vegetable oil
1 medium onion, sliced
1 (14-ounce) can coconut milk
1-3/4 cups chicken bouillon
1-3/4 teaspoon curry powder
8 ounces green beans
4 cups of cooked long grain white rice
2 tablespoons grilled sliced almonds

Make the meatballs:
In a large bowl, mix the breadcrumbs with the water until all of the water is absorbed. Add the rest of the ingredients and mix well. With wet hands, form meatballs of 1-1/2-inch diameter.

Make the rice:
In a large pot over medium-high heat, heat the oil then add the onions. Cook, stirring, until the onions are tender, about 5 minutes. Add the coconut milk, chicken bouillon, and curry and bring to a boil. Add the meatballs, cover and simmer for 15 minutes or until the meatballs are cooked through (no pink in the center). Add the green beans and the rice and stir. Continue cooking for 10 minutes. Before serving, sprinkle with grilled almonds.

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