Wednesday, June 26, 2013

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
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.

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