Sunday, February 15, 2015

Paleo Meatballs in Curry


The caveman is not a fan of meatballs. While I agree that they're not something I'd order or enjoy while out, I like to think that I've made quite a few tasty balls of meat over the years.

I decided to try him out on meatballs presented in a totally different format. As a proper Brit he's a sucker for all things curry, so I put an Asian twist on things. This one was really quick to throw together, and an easy way to incorporate lots of veggies. I chose to go with tomatoes, green beans and mushrooms but the possibilities are endless.

You could serve this over cauliflower rice, but we chose to just slurp it down like a soup. A delicious way to warm up on a frigid February night!

Paleo Meatballs in Curry

1 lb. grass-fed ground beef
1 tbs. minced ginger
1 small onion, chopped
1 tbs. ground flax
1/2 tsp. ground coriander
1/2 tsp. garlic powder
salt & pepper
1 tbs. coconut oil
1 can full-fat coconut milk
1-2 tbs. red curry paste
1 tbs. fish sauce
juice of 1/2 lime
vegetables of choice
1 small jalepeno, seeded and chopped
handful of chopped cilantro

Combine beef with ginger, onion, flax and seasoning. Form into balls.

Melt coconut oil in a large skillet over medium heat. Add meatballs and cook for a couple of minutes each side, or until starting to brown.

Add coconut milk, curry paste, fish sauce and lime juice. Stir until curry paste is dissolved and sauce is smooth. Lower heat, cover and simmer for 5 minutes.

Add vegetables to skillet and once again cover and simmer for a couple more minutes.

Taste for seasoning and adjust as necessary. Sprinkle with hopped jalapeƱo and cilantro before serving.

  

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