Leftovers: Curry Meatballs
- Prep Time: 8 mins
- Cook Time: 10 mins
- Total Time: 18 minutes
- Yield: 3-4 1x
For the balls
- 1 lb TX Bar Organics Grass Fed Ground Beef (I used ground turkey last time)
- 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.