ginger meatballs

Craving something warm and cozy? This Sweet Potato Curry Soup with Ginger Meatballs is a MUST. The broth is combination of chicken bone broth, light coconut milk, and my secret ingredient - mashed sweet potato! It adds a beautiful silky texture, sweet flavor, and extra fiber! (#winwin.) Plus it&#039;s full of ALL the cozy flavors like fresh grated ginger, garlic, and turmeric. This recipe is healthy, delicious, and so easy to make! Great for anyone who is gluten-free, Paleo, or on Whole30.

Sweet Potato Curry Soup with Ginger Meatballs

Sweet Onion - Diced

Garlic

Cups Green Peas (Fresh

4-6 Cups Chopped Kale (You can also substitute with chopped kale

Cups Chicken Broth (You can substitute with vegetable broth

Cups

Cups Filtered Water

13.5 Ounce Full Fat Coconut Milk

Tablespoon Fresh Grated Ginger

Teaspoons Organic Curry Powder (I used the brand Frontier Co-Op.)

Salt

Teaspoon Black Pepper

Pound Ground Beef (You can substitute with ground turkey or

Teaspoon Curry Powder

(Feel free to add more if you want!)

Start by adding filtered water into a medium sized sauce pan. Bring the water to a boil while you prepare the sweet potato.

Peel and chop your sweet potato into large chunks, then add them to the boiling water. Turn down the heat, and let them simmer until they&#039;re soft enough to stick a fork through! (About 20-25 minutes.)

Once they&#039;re done, drain the water and use a hand mixer to whip them until they&#039;re creamy! You could also use a food processor, or mash by hand with a potato masher.

Making the Mashed Sweet Potato

Turn your burner to medium/high heat, and place a large sauce pan on top. At the bottom of your pan drizzle about a tablespoon of olive oil, avocado oil, or a dash of coconut oil. Once the pan has warmed up, add your chopped onions. Stir around so they don&#039;t burn. After a few minutes add in your minced garlic. Keep stirring until the onions become translucent.

Next add your chicken broth, filtered water, and mashed sweet potato. Stir the broth until the mashed sweet potato dissolves into the liquid.

Then stir in the grated ginger, curry powder, salt, and black pepper. Place the cover on top, and turn the heat to medium/low.

Making the Broth

If you&#039;re using fresh vegetables, prepare them while the broth simmers. (Chop peppers, kale etc.) If you&#039;re using all frozen vegetables, you can add them right into the broth! Stir for about 30 seconds, and place the cover back on.

Preparing the Vegetables

While the vegetables and broth simmer, it&#039;s time to prepare the mini ginger meatballs! Add your ground beef, curry powder, grated ginger, salt, and black pepper to a mixing bowl. Use your hands or a fork to mix together the spices until it&#039;s fully combined.

Take a teaspoon to scoop out small amounts and roll them into mini bite size meatballs. You don&#039;t want them too big because they will need to cook through in the broth!

Once your meatballs are done, gently add them into the soup. Stir around to make sure they&#039;re evenly distributed.

Preparing the Meatballs

Then turn your burner to medium/high heat, and cover the pot until the soup comes to a boil. When it starts boiling, stir the soup again, turn the heat down to low/medium. (Should be simmering.)

Let the soup cook for about 45-60 minutes. When the meatballs are done, and the peppers are tender, it&#039;s ready!

Cooking the Soup

Golden brown chicken meatballs cozied up next to fixings like cucumbers, shallots, kewpie mayo, mint, a bit of chili crisp, and some fresh cilantro to make the ultimate chicken sando!

Ginger Chicken Meatball Sandos

garlic

serrano pepper, stem removed

ginger,

cilantro

fish sauce

brown sugar

cornstarch

chicken

bread French bread

cucumbers

shallot onion

mint leaves

chili crisp

Blitz garlic, serrano pepper, a bunch of fresh cilantro, and a piece of ginger in a small chopper or food processor until minced.

Add mixture to a large bowl. Mix with ground chicken, fish sauce, brown sugar, and cornstarch. Roll into 12 meatballs.

In a large skillet with a lid, heat oil over medium-high heat. Add the meatballs and let them begin to cook.

Add 2 tablespoons water; it will sizzle, so wear an apron and have your lid ready! Put the lid on the pan and let the meatballs cook for a few minutes. Uncover, flip, and repeat. Within about 10 minutes, the meatballs should be cooked through, tender, and nicely golden brown.

To serve, warm the bread so it&#8217;s nice and soft. Shmear with mayo, top with meatballs, sliced cucumber, sliced shallot, cilantro and mint, and a drizzle of chili crisp. Messy, saucy, and mind-blowingly delicious.

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Top 3 ginger meatballs recipes from across the web

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The most viewed ginger meatballs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine