Description
Best ever paleo curried pork meatballs! The most delicious grain free meatballs I’ve ever had. Perfectly spiced, sturdy yet tender, and paired with an incredibly flavorful curry sauce with red peppers, tomatoes, onion, garlic and ginger.
Ingredients
Scale
- FOR MEATBALLS:
- 1.5 lb ground pork
- 1 egg
- 1 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp coconut sugar
- 1/2 tsp Garam masala
- 1/2 tsp garlic powder
- 2 tbsp chopped cilantro
- 1/4 tsp baking soda
- 1 very small onion or 1/2 of a medium sized onion, grated
- 1 1/2 tbsp coconut flour
- 1 inch ginger, grated
- FOR CURRY:
- 1 medium sized onion, thinly sliced
- 2 cloves of garlic, chopped
- 1 inch ginger, grated
- 1/2 tsp ground turmeric
- 1 1/2 tbsp yellow or red curry paste
- 1 small can whole peeled tomatoes
- 1 large red bell pepper, thinly sliced
- 1 13.5 oz can coconut milk
- 1 cup broth
- 1 tbsp lemon juice
- 2 tbsp coconut sugar
- TO GARNISH:
- cilantro
- roasted cashews, chopped
Instructions
- Preheat oven to 450.
- Mix all ingredients for meatballs together in a large bowl, using your hands it you don’t mind doing that (it’s easier to mix evenly than by using a spoon).
- Test for proper seasing by frying a little bit of the meatball mixture in a pan. Add more salt/coconut sugar/pepper/garlic powder if desired.
- Roll with wet hands into 1 1/2 inch meatballs.
- Bake, about 1 inch apart on a large, parchment lined, shallow baking sheet for about 20-25 min, or until starting to brown.
- While meatballs are baking heat 1 tbs avocado oil in a large sauce pan over medium heat.
- Sauté onions for a few minutes until starting to brown.
- Add garlic, ginger, curry paste and turmeric and cook 1 minute more.
- Add tomatoes, breaking up with your hands or the back of a spoon and use liquid to scrape up any browned bits on the bottom of the pan. Stir and cook for about 3 minutes.
- Add 1 can coconut milk, broth, sliced red peppers and bring to a simmer. Move meatballs from baking sheet to the sauce pan and stir to coat in sauce. Cover and cook on low heat for about 15 minutes, until vegetables are tender and meatballs are cooked through.
- Season with lemon juice, coconut sugar, and more salt if needed.
- Serve garnished with plenty of cilantro and roasted cashews, over quinoa, roasted cauliflower florets, cauliflower rice or vegetable noodles.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: dinner
- Cuisine: paleo, grain free