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Half Baked Harvest blogger Tieghan Gerard knows a thing or two about photo-worthy, mouthwatering dinners. But her just-released second cookbook, Half Baked Harvest Super Simple, takes that concept one step further, proving that beautiful meals can be as easy to make as they are delicious. On the menu tonight? Baked coconut-curry meatballs.
“Lamb curry is something you might not think to make at home,” Gerard writes, “but transforming the dish into a quick-cooking meatball curry makes it approachable any night of the week. By using ground meat, you cut down on the cooking time and can have this dish ready to eat in 30 minutes or less.” Take that, takeout.
“I always bake meatballs in the oven as opposed to pan-frying them,” she continues. “I don’t know about you, but I have zero interest in standing at the stove and tending to meatballs for half an hour. No thanks! Plus, I’ve also found that baking helps meatballs hold their shape and keeps them from drying out. This curry is extra saucy, so serve it over couscous or rice and with fresh naan for dipping.”
Is dinner at your place or ours?
Reprinted from Half Baked Harvest Super Simple. Copyright © 2019 by Tieghan Gerard. Photographs copyright © 2019 by Tieghan Gerard. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
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