- 1 of 3 Combine ground meat loaf mix, eggs, bread crumbs, salt, 1/2 teaspoon of the hot curry powder and black pepper. Shape into 18 meatballs, about 1 heaping tablespoon each.
- 2 of 3 Heat oil in large skillet on medium-high heat and saute onion about 5 minutes. Add broth, coconut milk and remaining curry powder. Bring to a boil.
- 3 of 3 Add meatballs; simmer, covered, 15 minutes, turning meatballs over halfway through cooking. Stir in green beans and toasted almonds. Bring to boil. Stir in instant rice. Cover; remove from heat. Let stand, covered, 5 minutes.
Servings Per Recipe: 6
Per Serving: 45 g carb., 28 g Fat, total, 50 mg chol., 16 g sat. fat, 3 g fiber, 714 mg sodium, 509 kcal cal., 20 g pro.