Curry can be hard for little ones to enjoy, but adding a familiar food like meatballs and sweetening it ever so slightly makes it more palatable. My kids like all the color of this and the ease of prep works for me. You can use pre-made meatballs from the grocery store's freezer section or make them fresh from your own recipe.
Hands-On Time: 10 minutes
Ready In: 25 minutes
Yield: 4-6 servings
2 Tablespoons vegetable oil
1 pound prepared meatballs
2 Tablespoons sliced green onion - green and white parts
1 clove garlic - minced
1 small sweet onion, such as Vidalia - sliced
1/2 cup each red, green and yellow peppers
1/2 cup pineapple bits - drained
1 cup chicken stock
1 Tablespoon cornstarch
1 Tablespoon sweet curry powder
2 Tablespoons brown sugar
4 cups hot cooked rice
- Heat oil in a large, shallow pan over medium-high heat. Add sweet onion and peppers and cook until slightly softened - about 5 minutes.
- Add garlic, green onion, pineapple and meatballs. Stir until well combined.
- Blend chicken stock, curry powder, brown sugar and cornstarch together until sugar and cornstarch is dissolved. Pour over meatballs and peppers.
- Simmer, stirring often, until meatballs are heated through - about 10 minutes. Serve over hot cooked rice.