Hawaiian Meatballs with Coconut Cream Gravy, Rice, and Wilted Greens

Name: Hawaiian Meatballs with Coconut Cream Gravy, Rice, and Wilted Greens
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 7 servings
Cuisine: Hawaiian
Ingredients: 1.5 pound ground beef (80/20 lean); 0.5 cup panko breadcrumbs; 1 egg (large); 0.5 yellow onion (small, grated); 1 teaspoon fresh ginger (grated); 0.5 teaspoon garlic powder; 1.25 teaspoon salt; 0.5 teaspoon black pepper; 2 tablespoon vegetable oil; 1 can unsweetened full-fat coconut milk (13.5 fluid ounces); 0.5 cup beef broth; 1 tablespoon cornstarch; 3 cup long grain white rice (uncooked); 1.5 pound fresh spinach; 1 tablespoon garlic (sliced)

Flavorful Hawaiian-spiced meatballs in a rich coconut cream gravy, served over fluffy white rice with a side of simple wilted greens for a comforting and hearty meal.

Prep: 30 min
Cook: 35 min
Total: 1 hr 5 min
Servings: 7
Cuisine: Hawaiian
Difficulty: Easy
Cost: $4.36/serving

Dietary

Nut-Free
High-Protein
Low-Sugar

Ingredients

1.5 pound ground beef (80/20 lean)
0.5 cup panko breadcrumbs
1 egg (large)
0.5 yellow onion (small, grated)
1 teaspoon fresh ginger (grated)
0.5 teaspoon garlic powder
1.25 teaspoon salt
0.5 teaspoon black pepper
2 tablespoon vegetable oil
1 can unsweetened full-fat coconut milk (13.5 fluid ounces)
0.5 cup beef broth
1 tablespoon cornstarch
3 cup long grain white rice (uncooked)
1.5 pound fresh spinach
1 tablespoon garlic (sliced)

Instructions

For the Hawaiian Meatballs: In a large bowl, combine the ground beef, panko breadcrumbs, egg, grated yellow onion, grated fresh ginger, garlic powder, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently until just combined. Form into about 21 meatballs, each approximately 1.5 inches in diameter.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Brown the meatballs on all sides, in batches if necessary, about 5-7 minutes per batch. They don't need to be cooked through, just browned. Remove meatballs to a plate.
For the Coconut Cream Gravy: In the same skillet, whisk the unsweetened full-fat coconut milk and beef broth, scraping up any browned bits from the bottom. In a small bowl, whisk 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry. Stir the slurry into the simmering liquid in the skillet. Bring to a gentle simmer, stirring constantly, until the gravy thickens (about 2-3 minutes).
Return the browned meatballs to the skillet, nestling them into the gravy. Reduce heat to low, cover, and simmer for 15-20 minutes, or until meatballs are cooked through. Keep warm.
For the White Rice: While the meatballs simmer, cook 3 cups long grain white rice according to package directions, typically 3 cups rice with 6 cups water. Once cooked, fluff with a fork.
For the Wilted Greens: In a separate large pan, heat the remaining 1 tablespoon vegetable oil over medium heat. Add sliced garlic and cook for 1 minute until fragrant. Add the fresh spinach and 1/2 teaspoon salt. Sauté, tossing frequently, until the spinach is just wilted, about 3-5 minutes. Do not overcook.
Serve the Hawaiian meatballs and coconut cream gravy over a bed of fluffy white rice, with a side of wilted greens.

Notes

Leftovers are excellent. For a spicier kick, add a pinch of red pepper flakes to the gravy. You can also use other sturdy greens like chopped collard greens or kale for the side.

Nutrition (per serving)

Calories: 766
Protein: 30 g
Carbohydrates: 79.4 g
Fat: 34.9 g
Fiber: 7.5 g
Sodium: 774 mg
Saturated Fat: 17.5 g
Sugar: 2.3 g
Cholesterol: 90 mg