And I so recommend the snap peas as a side- they add just the right amount of sweetness to the curry meatballs. I cut both ends off the snap peas and sauteed them in coconut oil with a small amount of Coconut Aminos.
This recipe is copied from "Everyday Paleo"
3 lbs ground beef
1 cup finely diced red onion
1 cup apple finely diced
2 tablespoons curry powder
½ tablespoon sea salt
Fresh ground black pepper to taste
Preheat oven to 400. In a large bowl, place all of the meatball ingredients and mix well. using your hands. Form into meatballs just a little bit bigger than a golf ball and place into a large glass baking dish. Bake for 25 minutes. Makes 24 meatballs. While the meatballs are cooking prepare the sauce!
2 tablespoons coconut oil
1 teaspoon crushed garlic
1 tablespoon raw organic honey (optional)
1 tablespoon curry powder
2 tablespoons tomato paste
½ cup chicken broth
In a large skillet saute the garlic in the coconut oil over medium heat for 2-3 minutes. Add the honey, curry powder, and tomato paste and whisk together. Add the chicken broth and continue to whisk until the sauce is smooth. Bring to a simmer. After the meatballs come out of the oven, add them to the sauce in the skillet and coat well. Cover and cook for an additional 5-10 minutes. Serves 6-7.