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Photo of Meatball curry by WW

Meatball curry

Total Time
25 min
10 min
15 min
Green beans add a delicious crunch to this flavoursome meatball curry.


Extra lean beef sausage

500 g, (8 thin sausages)

Oil spray

1 x 3 second spray(s)

Brown onion

1 medium, halved, sliced

Korma paste

2 tbs

Beef stock cube

1 individual, to make 1 cup (250ml) liquid stock

Light canned coconut milk

165 ml, (1 x 165ml can)


1 medium, thinly sliced

Green string beans

150 g, trimmed, halved

Baby spinach

100 g

Fresh coriander

1 tbs, sprigs, to serve


  1. Cut an opening at one end of each sausage and squeeze out the filling. Discard casings. Roll each sausage into 4 balls. Lightly spray a large deep frying pan with oil and heat over medium heat. Cook the onion, stirring, for 3 minutes or until starting to soften. Add meatballs and cook, shaking pan occasionally, for 3 minutes or until brown.
  2. Add the curry paste and cook, stirring, for 1 minute. Stir in the stock and coconut milk until combined. Add the carrot and beans, and bring to the boil. Reduce heat and simmer for 7 minutes or until tender.
  3. Stir in the baby spinach leaves and cook for 1 minute or until wilted. Serve sprinkled with coriander.


SERVING SUGGESTION: Steamed brown basmati rice.