Curried Meatballs

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I love meatballs and we’ve already featured a few versions here at Swiss Paleo. We’ve had bacon wrapped meatballs with sun-dried tomato, basil and walnut pesto and we’ve had venison meatballs. This time, we tried out curried meatballs with a tropical twist. I’ve got loads more ideas for meatballs, so this won’t be the end of the great meatball meal experiments.

Ingredients (for 15 medium meatballs)

• 600 grams (about a pound) of ground beef (or a ground pork and beef mix)
• 1 Tablespoon fish sauce (I use Red Boat)
• 1 Tablespoon Gluten free Tamari sauce (or coconut aminos)
• 1 Tablespoon mild yellow curry powder
• 2 spring onions, chopped
• 1 Tablespoon fresh cilantro, chopped
• salt and pepper to taste

Mix all of your meatball ingredients together in a mixing bowl. I used my hands to do the mixing. Roll into medium sized meatballs and place on a baking sheet. Place into a preheated oven (400 F/200 C) and bake for about 30 minutes.

Making the Sauce

• 1 cup coconut milk
• 1 cup chicken broth (we made our own)
• 1 teaspoon fish sauce
• 1 teaspoon tamari sauce
• 1 teaspoon curry powder
• 1 Tablespoon arrowroot powder
• 1 spring onion, chopped
• 1 red Thai chili, finely diced (or  1 Tablespoon red chili flakes)
• 1 Tablespoon lemon juice
• 1 Tablespoon lime juice
• Optional: 1/4 cup chopped pineapple and 2 Tablespoon pineapple juice
• Cilantro, chopped for garnish

Put everything together in a saucepan and bring to a boil. Reduce heat and simmer until sauce thickens. Add cooked meatballs to your thickening sauce.

We served this over cauliflower rice, but it would also work well over zucchini spaghetti or spaghetti squash.

 

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