Curry Meatballs

I love Juli at PaleOMG. She’s teaching me all sorts of things about food, fitness, men, and being good to myself. Her blog is hilarious to read, while speaking a whole lot of Truth most of us don’t say every day. She has guts and guns. And amazing cooking skills. This curry was so delicious and now I have a million and one things I can make with ground turkey. Heaven in a bowl for me, but too spicy for Aurelia. I saved some un-sauced meatballs for her and she had her deconstructed curry (meatballs, green beans, lime wedge) while I tucked into my dish. Happy girls tonight.

Curry Meatballs
Adapted from PaleOMG

for the meatballs
1 lb ground turkey (or ground beef)
1/2 yellow onion, diced
1/4 cup coconut flour
2 eggs
2 tsp curry powder
2 tsp garam masala
1/2 tsp ginger
1/8 tsp cinnamon
1 tsp salt
1/2 tsp freshly ground pepper
2-3 Tbs coconut oil for cooking (or other fat you like to use)
for the sauce
2 cups canned coconut milk (1 can)
1 cup chicken broth
1/2 onion, finely sliced
2 cups zucchini, diced in thin wedges
2 cups green beans, cut into 1″ pieces
3 tsp curry powder
2 tsp garam masala
1 tsp ginger

Add all ingredients for your meatballs to a larger bowl and thoroughly mix together. Shape meatballs to the size you like. (I used a tablespoon measuring spoon and made 40 small meatballs.) In a large skillet over medium heat, add a tablespoon of coconut oil then add as many meatballs as will fit comfortably. Let them brown for a couple minutes then flip them each over carefully and let them brown for another couple minutes. They don’t have to cook all the way through at this point. Remove the meatballs once browned on both sides. Add more coconut oil to the pan and repeat the meatball browning steps until you’ve cooked all the meatballs. Set aside. Back in the pan, add the last tablespoon of coconut oil and add the onions and zucchini. Cook for a few minutes until the onion becomes a bit translucent. Add the rest of the ingredients for your sauce and mix together well. Add the meatballs and stir gently to make sure they are all covered in sauce. Cover and let meatballs and sauce simmer until the sauce thickens and meatballs have cooked through, about 5 minutes. Serve with lime wedges.


One thought on “Curry Meatballs

  1. Pingback: Chicken Coconut Curry | Good Life Farm

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