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30 Minute Meatball Skillet in a Curry Peanut Sauce

Change up your meal plan with this quick, weeknight gluten-free curry meatball skillet the whole family will love!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: curry peanut sauce, gluten-free curry meatballs, meatball skillet
Servings: 6 servings
Author: Renee - www.raisinggenerationnourished.com



  • 1 lb grassfed ground beef
  • 1 egg a flax egg will work if you are egg free
  • 2 TB flour of choice I like to use white rice flour, but tapioca works if you are grain free
  • 2 tsp curry powder
  • 1/4 - 1/2 tsp sea salt


  • 3 TB friendly fat to cook in such as butter tallow, lard, coconut oil, or avocado oil
  • 1 small onion diced
  • 2-3 carrots peeled and diced
  • 3 cloves of garlic minced
  • 1 TB curry powder
  • 1 1/2 quarts bone broth water would be fine here
  • 3 cups broccoli florets
  • 1/2 - 12 oz bag rice noodles
  • 1/2 pound baby kale or baby spinach or other green! Pictured in this post was brussel sprouts because that is what I had! You can pop the Brussels in with the broccoli section to cook!
  • 3 TB natural peanut butter I think almond butter would work if you are Paleo. If you can't have nuts, I think sesame seed butter or sunflower seed butter would be fantastic!
  • 1 TB raw honey
  • Sea salt/pepper to taste


  • Make the meatballs. Preheat the oven to 375 while you roll the meatballs. Mix all of the meatball ingredients in a small bowl, roll up the meatballs, and set them on a Silpat or parchment paper lined baking sheet. Bake at 375 degrees for 20 minutes while you make the rest of the meal.
  • Melt the butter in a large, deep skillet (use a skillet that has a lid as you will need it later on), and add the onion and carrot. Stir in a pinch of sea salt and saute on medium heat for 5 or so minutes until the veggies soften.
  • Add the garlic and curry powder and cook for a minute.
  • Add the bone broth, broccoli, and noodles and put the lid on your pan. Bring the pan to a simmer, and keep simmering over medium/medium-high heat until the noodles are cooked to your liking - about 7 minutes.
  • Turn the heat to medium low and stir in the baby kale, peanut butter, and honey and cook a few minutes until the kale wilts and the sauce thickens. Sea salt and pepper to your taste.