Despite their diminutive size, these curried meatballs are big on flavor thanks to an array of spices such as turmeric, ginger, garlic and black pepper. Serve them over cauliflower rice, quinoa or your favorite base, and smother them with an easy-to-make curry sauce for a meal that’s as unique as it is delicious.
1 lb. ground organic grass-fed beef (or lamb, chicken or turkey)
1 tsp. Simply Organic Curry Powder
Dash Simply Organic Chili Powder
1 garlic clove, crushed
2 tsp. fresh ginger, diced (or 1 tsp. powdered ginger)
1 tsp. Simply Organic Coriander
1/2 tsp. Simply Organic Turmeric
1 tsp. fresh or dried fennel
1 tsp. Simply Organic Black Pepper
1/2 tsp. Redmond Salt
2 Tbsp. tomato paste
1/2 tsp. Bob’s Red Mill Flaxseed Meal
2 Tbsp. olive oil
1/4 cup olive oil
1 large yellow onion, diced
2 cloves garlic, crushed
1 Tbsp. curry powder
3/4 tsp. sea salt
1/4 tsp. black pepper
1 tsp. turmeric
1 tsp. Simply Organic Cumin
1 tsp. coriander
1 Tbsp. fresh ginger, diced
2 carrots, sliced into circles
1 can coconut milk
3/4 cup tomato sauce (or 1-1/4 cups cherry tomatoes, blended)
1/2 Tbsp. Nutiva Coconut Sugar
- To make sauce, heat oil in frying pan over medium high heat. Add onions, garlic and spices; let cook for 3 minutes. Add ginger and let flavors combine for a few minutes. Add carrots and sauté for 10 minutes.
- Stir in coconut milk, tomato sauce and coconut sugar. Continue to sauté for another 10 minutes.
- In large bowl, combine all meatball ingredients (except oil); form into 1” balls.
- In frying pan over medium heat, warm oil. Add meatballs and cook, turning with tongs, until golden brown. When cooked through, add to curry sauce and cook for 10 additional minutes.