Well that picture looks kinda gross…but I promise these are quite the opposite, these little balls of joy were delish!! I used this thing called a camera phone (I don’t know if you guys remember those things), but all my phone does is make phone calls and takes crap pictures; no apps, it doesn’t dance, and it sure as hell doesn’t help me figure out where the hell I am when I’m lost in the streets of Denver on a regular basis.
Any who, I LOVE curry and coconut milk really lights my fire…but seriously, anything coconut makes me smile…it’s my small obsession. So making these cute little turkey meatballs with a coconut curry-saucey flare was just what I needed on a Friday night…too bad my fabulous roommate’s dog (she’s fabulous, not the dog) thought it would be a good idea to snag a couple curry balls from the counter top. I despise you sometimes Sammy, but crap you’re cute.
For the balls
- 1 lb ground turkey (these would be great with ground beef or ground pork)
- 1/2 yellow onion, diced
- 2/3 cup almond flour
- 2 eggs
- 2 teaspoons curry powder
- 2 teaspoons garam masala
- 1/2 teaspoon ginger
- just a hint of cinnamon
- salt and pepper to taste
- 1-2 tablespoons coconut oil for cooking (or other fat you like to use)
For the saucey flare
- 1.5-2 cups canned coconut milk (the more the better)
- 1 cup organic chicken broth
- 1/2 onion, diced
- 5 teaspoons curry powder (based upon your curry obsession)
- 2 teaspoons garam masala
- 1 teaspoon ginger
- Add all ingredients for your meatballs to a larger bowl and thoroughly mix together.
- Shape meatballs to the size you like. Mini meatballs or large ones are both acceptable!
- In a large skillet or pot, add your coconut oil then add your meatballs and diced onions from your sauce ingredients and let them brown for a couple minutes. Let the meatballs cook on both sides for about 3-4 minutes.
- Once the onions and meatballs have browned a bit, add the rest of the ingredients for your sauce and mix together until meatballs are covered in sauce.
- Cover and let meatballs and sauce simmer until the sauce thickens and meatballs have cooked through--about 5 minutes.
I want to say these meatballs would be great over some cabbage, but I went into panic mode when my meatballs were being scarfed down by a child (the dog again, not my roommate) and ate them a la carte. Ok, that was a bit of an exaggeration, I was just too lazy to cook more on a Friday night, but those meatballs rocked it all by themselves!
Grocery List Helper:
- Ground Turkey: I bought mine on sale at King Soopers
- Almond Flour: I buy mine usually at Vitamin Cottage for $5.99/lb or get it at Whole Foods when I have to for $8.99/lb. If you have a good food processor, just buy some almonds on sale and process them up until they become a powder. OR, you can buy in bulk online for pretty cheap!
- Coconut oil: Be sure to buy unrefined virgin coconut oil. I usually buy mine at Whole Foods because it’s convenient, but buying online will save you some dough! Check out Tropical Traditions!
- Coconut Milk: I usually just buy mine at Whole Foods, the 365 brand is $1.19/can and often on sale, but you can find it at any grocery store, usually.
- Spices: I have a couple jars of curry powder because I use it often so I tend to buy the more expensive brand because I love it that much, but you could buy it Kroger style OR use the spice bulk section at Whole Foods or Sunflower Market. Garam Masala is sometimes hard to find (I found mine at Cost Plus World Market) so check out your Whole Foods and Sunflower Market OR you could just mix all the spices together that make garam masala, just click the link to see all the ingredients!
- Chicken Broth: I just get the organic brand at King Soopers