Creamy Meatball Curry

Creamy Meatball Curry

Delicious, creamy curry… perfect for winter evenings. We used ATHLEAT‘s beef meatballs, pictured here – but you can shape your own lean beef meatballs. Simply combine a teaspoon each of garlic and onion powders to 300g extra-lean beef mince. Season with salt and pepper, then divide into 8 ping-pong sized balls and follow the recipe the same. *Macros are calculated assuming the latter.


  • 1 TB olive oil
  • 8 x ATHLEAT beef meatballs
  • 1 onion, peeled and sliced
  • 2 cloves garlic, peeled and minced
  • 2 courgettes, sliced
  • 1 ½ TB medium curry powder
  • ½ can lite coconut milk
  • pinch sugar
  • coriander, to garnish


  1. Heat the olive oil in a large, deep non-stick pan and fry the meatballs until golden and caramelised. Remove with a slotted spoon and set aside.
  2. Using the same pan, gently cook the onions and garlic in the remaining oil and rendered fat, so you need not add any more oil. Cook on a low heat until they have completely softened and started caramelising.
  3. Add the courgettes and the curry powder and cook for a few more minutes, then tip in the coconut milk. At this point, you can return the meatballs to the pan.
  4. Add a pinch of sugar and simmer on low heat until the coconut milk reduces to a thick, creamy, glorious consistency.
  5. Serve over any starch of your choice, but we suggest cooked cauliflower rice as a lean, low-carb option. Garnish with coriander and enjoy!



Calories Per Serving

393 kcal

Macros Per Serving


20.5 g

of which saturates

10.3 g


12.8 g

of which sugars

7.9 g


0 g


36.9 g