5-Ingredient Weekday Meals

Bright flavors and lots of fresh elements add pluck to hearty dishes primed and ready for dinner tonight. (Their quick prep times and short ingredient lists are bonuses.)

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Meatballs in Creamy Spinach Curry

Hailing from India's state of Goa, vindaloo is a thick, fiery curry with lots of chiles, garlic, and vinegar flavor. Browning a purchased curry paste will bloom the flavor a bit, while cream (or coconut milk) tempers its heat.

START TO FINISH 25 min.

1 lb. ground beef, lamb, and/or bison

1 egg, lightly beaten

3 Tbsp. vindaloo curry paste or yellow curry paste

1⁄2 cups heavy cream or one 13.4-oz. can coconut milk

1 5-oz. bag baby spinach Hot cooked basmati rice, for serving

Fresh cilantro, for garnish

1. In a medium bowl combine ground meat, egg, 1 Tbsp. of the curry paste, ½ tsp. salt, and 1/4 tsp. black pepper. Mix well and form into 24 meatballs (about 1-inch diameter each).

2. Heat 2 Tbsp. vegetable oil in a large skillet over mediumhigh. Once oil is hot, add meatballs; cook, turning occasionally, until meatballs are browned on all sides, 5 minutes. Reduce heat to medium. Tilt skillet and spoon off all but 1 Tbsp. of the fat; discard.