Leftovers: Curry Meatballs

Prep Time 8 mins
Cook Time 10 mins
Total Time 0:18
Yields 3-4


    For the balls

    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


    1. Add all ingredients for your meatballs to a larger bowl and thoroughly mix together.
    2. Shape meatballs to the size you like. Mini meatballs or large ones are both acceptable!
    3. 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.
    4. 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.
    5. Cover and let meatballs and sauce simmer until the sauce thickens and meatballs have cooked through--about 5 minutes.


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