Paleo Curry Meatballs

Paleo Curry Meatballs! YUM! These are seriously incredible. You guys know how much I love protein and how often I eat it (every 2-3 hours, every day!), so this recipe will most definitely be added to my “weekly protein-must-haves”!

Don’t be afraid to use all the curry powder this recipe calls for, I know it is a lot, but you wont regret it. Be brave!

Sorry I have not been posting as frequently as I used to. I got a new job two weeks ago and things have been way busier than expected. It’s a full time position, but I still get to work from home, so I’ll try my best to dedicate every little break I get to Amazing Paleo. I really miss preparing lots of fun and yummy recipes for you guys daily…and I am sure my husband misses eating yummy treats and Paleo goodies daily too!

Don’t you worry though, I am here to stay and I will be sure to keep all of you happy with Paleo talk and guidance

What else is new…daylight savings and voting! Don’t forget to adjust your watches and get your little bums to vote! Voting is SO IMPORTANT, it is crucial for you to participate and be in the know, so that you help shape the future of this country and help direct it to a prosperous one. I am still not a citizen of the United States, only a permanent resident, so all I can do is encourage you to keep informed and take action in what you believe is the best direction.

With that being said, have a wonderful week and be sure to try these delicious Paleo Meatballs!

Tools You’ll Need:

•  Large skillet with a lid
•  Mixing bowl
•  Measuring cups
•  Measuring spoons
•  Cutting board
•  Sharp knife

Ingredients for Meatballs:

•   1 lb. organic ground beef
•  2 eggs (include yolk)
•  ½ finely chopped medium yellow onion
•  1 finely chopped garlic clove
•  2/3 cup almond flour
•  3 tablespoons curry powder
•  ½ teaspoon ground ginger
•  ½ teaspoon sea salt
•  ½ teaspoon freshly ground black pepper
•  1/8 teaspoon cinnamon
• 2 tablespoons coconut oil (for frying)

Ingredients for Sauce:

• 1 can of full fat coconut milk (must be canned!)
• 1 cup of organic chicken broth
• ½ finely chopped medium yellow onion
• 2-3 tablespoons curry powder
• 1 teaspoon of ginger
• ½ teaspoon of cayenne pepper

Steps:

1. In a mixing bowl, combine meatball ingredients (except for the coconut oil, as it will be used to fry meatballs) well.
2. Using your meatball mixture, create medium sized (1×1 in.) meatballs to have them prepared before we heat the skillet.
3. Place skillet under medium heat and add coconut oil. Once coconut oil melts, add in all your meatballs (I mad them all fit in my skillet; my skillet is not that big…hopefully you have a bigger one!) and your finely chopped onion (ingredient from the sauce).
4. Let meatballs brown on one side for about 4-5 minutes, and then turn around to brown on the other side for another 4-5 minutes.
5. While you wait for the meatballs to brown, combine your sauce ingredients together and set aside.
6. Once both sides have been browned, add in your sauce and cover skillet with a lid. Let it simmer for about 5 minutes, until meatballs have cooked through and sauce thickens.
7. Serve hot and enjoy

* Makes 14 meatballs (Serves 4-5 people)

* Nutritional Information (per meatball – with sauce): 179 calories; 14g fat; 5g carbohydrates; 9g protein

* Slightly modified from paleomg.com

Once sauce has been added, cover with lid.

After 5 minutes of simmering, sauce will condense and it will look like this.

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