Curried Meatballs

I have made this recipe several times, and I love it! (Please forgive the not-so-great pictures... we were hungry.) :)

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"

Curried Meatballs

Meatballs

3 lbs ground beef

1 cup finely diced red onion

1 cup apple finely diced

1 egg

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!

Curry 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.