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Curried Guinea Meatballs with Escarole and Rice

12 INGREDIENTS • 9 STEPS • 1HR 45MINS

Curried Guinea Meatballs with Escarole and Rice

Recipe

5.0

1 rating
Recipe by Seth Freedman of Forage and Flame.
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Recipe by Seth Freedman of Forage and Flame.
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.

1HR 45MINS

Total Time

$6.59

Cost Per Serving

Ingredients

Servings
2
us / metric
Curry Salt
2 tsp
Curry Salt
Ground Guinea Hen
12 oz
Ground Guinea Hen
Water
2 cups
Water
Kosher Salt
to taste
Olive Oil
as needed
Onion
3/4 cup
Onion, thinly sliced
Escarole Lettuce
1 head
Small Escarole Lettuce, peeled
Coconut Milk
2 cups
Coconut Milk
Red Pear
2
Red Pears, diced
Butter
1 Tbsp

Nutrition Per Serving

VIEW ALL
Calories
1288
Fat
64.2 g
Protein
51.9 g
Carbs
133.3 g
Love This Recipe?
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Curried Guinea Meatballs with Escarole and Rice
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author_avatar
PeachDish
Southern-infused and internationally-inspired meals mailed to your home.

Cooking Instructions

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step 1
Tear the Escarole Lettuce (1 head) into bite sized pieces. Thinly slice the Onion (3/4 cup).
step 1 Tear the Escarole Lettuce (1 head) into bite sized pieces. Thinly slice the Onion (3/4 cup).
step 2
Add Curry Salt (2 tsp) to the Ground Guinea Hen (12 oz) meat, and mix thoroughly. Divide into 12 equal portions, and press each portion into a flattened meatball.
step 2 Add Curry Salt (2 tsp) to the Ground Guinea Hen (12 oz) meat, and mix thoroughly. Divide into 12 equal portions, and press each portion into a flattened meatball.
step 3
Place Water (1 3/4 cups) into a small saucepan. Bring to a boil, add Kosher Salt (to taste) and stir in Basmati Rice (1 cup) Reduce heat to low, and simmer 15 minutes, or until water is fully absorbed.
step 3 Place Water (1 3/4 cups) into a small saucepan. Bring to a boil, add Kosher Salt (to taste) and stir in Basmati Rice (1 cup) Reduce heat to low, and simmer 15 minutes, or until water is fully absorbed.
step 4
Cover and let stand for 10 minutes.
step 4 Cover and let stand for 10 minutes.
step 5
While rice is cooking, heat a large sauté pan over medium-high heat. Add enough Olive Oil (as needed) to lightly coat the pan. Add the meatballs and brown well on each side. Transfer meatballs to a plate or rimmed container.
step 5 While rice is cooking, heat a large sauté pan over medium-high heat. Add enough Olive Oil (as needed) to lightly coat the pan. Add the meatballs and brown well on each side. Transfer meatballs to a plate or rimmed container.
step 6
Add sliced onion, and cook while stirring for 2 minutes.
step 6 Add sliced onion, and cook while stirring for 2 minutes.
step 7
Add torn escarole and Water (4 Tbsp). Cover and cook for 3-4 minutes. Stir in Coconut Milk (2 cups), and Sweet Curry Powder (3 Tbsp).
step 7 Add torn escarole and Water (4 Tbsp). Cover and cook for 3-4 minutes. Stir in Coconut Milk (2 cups), and Sweet Curry Powder (3 Tbsp).
step 8
Add in meatballs and any juices. Cover, and cook 8-10 minutes. Adjust seasoning as desired. Fluff Butter (1 Tbsp) into rice with a fork.
step 8 Add in meatballs and any juices. Cover, and cook 8-10 minutes. Adjust seasoning as desired. Fluff Butter (1 Tbsp) into rice with a fork.
step 9
Dice the Red Pears (2). Divide rice in two bowls, ladle curried guinea meatballs over rice, and top with diced red pears. Enjoy!
step 9 Dice the Red Pears (2). Divide rice in two bowls, ladle curried guinea meatballs over rice, and top with diced red pears. Enjoy!

Tags

American
Gluten-Free
Shellfish-Free
Dinner
Indian
Rice
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