Recipe: Thai Coconut Curry Meatballs

Looking for a grain-free, gluten-free, paleo dinner that’s tasty as all fuck? Well, here you go. You’re welcome.

Ingredients:

1 pound ground turkey

1 pound ground pork

1 teaspoon curry powder

2 teaspoon ground basil

¼ teaspoon ground ginger

½ teaspoon garlic powder

¼ teaspoon ground ginger

¾ cup almond flour

1 egg beaten

2 tablespoon coconut oil

1 medium yellow onion chopped

1 red bell pepper chopped

1 Scotch bonnet pepper, seeded and minced

2 garlic cloves crushed

2 tablespoon chopped fresh ginger

3 tablespoon Thai red curry paste

1 14 oz can + 3/4 cup full fat coconut milk

1/3 cup chopped fresh basil

1 teaspoon salt + more to taste

Directions:

1. Preheat the oven to 375°.

2. Mix together the ground turkey, curry powder, basil, ginger, garlic powder, cayenne and almond flour. Add the egg and mix well. Form the meatballs into 1 ½  inch diameter balls, and place on a large baking sheet. Bake for 20 minutes.

3. While meatballs are cooking, make the sauce. Heat a large skillet to medium high heat, add coconut oil. Add the onion, bell pepper, garlic, Scotch bonnet and ginger. Cook for 5-7 minutes until onion is translucent.

4. Add curry paste, then all of the coconut milk. Reduce heat to medium and simmer for 10 minutes until the curry paste is completely mixed into the sauce. Add salt, to taste.

5. Add meatballs to the sauce, and cook for another 5 minutes. Finish off with fresh basil.

Like I said, the recipe as stated above is heathy as fuck.  But we poured it over rice because we just can’t help ourselves.

Recipe inspiration found HERE.

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