Curry Meatballs

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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.

Paleo Curry Meatballs

4.6 rating
13 reviews
TOTAL

INGREDIENTS :

    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

DIRECTIONS :

  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.

by

INGREDIENTS :

    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

DIRECTIONS :

  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.

by

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
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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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28 thoughts on “Curry Meatballs”

  1. I usually use ginger from herb jars. Just easier to deal with. But fresh ginger is where it's at. I could eat that stuff for days. And I saw that Matt 🙂 congrats on your new little one!

  2. Hi…would like to try the recipe, however did not
    find a print icon on the ‘Curry Meatball’ recipe or the ‘Chocolate Chip’ cookie recipe.
    Please add….thanks!

  3. OMG, this was INCREDIBLE! My non-paleo husband took a look at it in the pan as I was making and said, “Is this one of those things that tastes really good but doesn’t look so good?” Anyway, I couldn’t stop eating this. Any tips for keeping the meatballs together? Mine were super moist and kind of fell apart in the pan.

  4. these were tasty. i added a lot of salt post plating, but that was my fault for not salting enough on the front end. we ate these over spaghetti squash and that might not have been the best choice since there was no crunch, I wanted crunch. And heat. Next time I will add some red chili flakes somewhere and maybe some rooster sauce (not sure on that last part). great recipe though. definitely looks worse than it tastes. 🙂

  5. I may have to apologize Juli…in the hour I’ve spent on your blog…I think I’ve fallen in love with you! 🙂 I recently started Paleo and browsing your recipes has given me so many ideas and new things to try. This recipe, after one look, has convinced me that this will be an awesome and maintainable lifestyle. Thank you, Juli!!

  6. Super tasty!! I used dark meat ground turkey, so the meat was already on the moist side and I only needed to use 1 egg. The mixture was still moist, but the meatballs stayed together. These had the best consistency of any paleo meatball I’ve made so far (and I’ve made a few!). The flavor was awesome as well. I made a special trip out to Whole Foods just to get the Garam Masala. That stuff smells amazing! At first I thought that there was too much sauce, the meatballs were absolutely swimming in it. But I plated it by putting a few meatballs in a bowl, cutting them into bite-sized pieces, pouring a good amount of sauce on top, and then ate it with a spoon, getting some meatball and some sauce with every bite. I found that the sauce needed some salt, but other than that, the flavors were all perfect!

  7. OMG is right! I just finished trying some of these meatballs and had to rush to the computer to let you know how delicious I found your recipe. The raw meatballs seemed like they were going to fall apart if I tried to fry them so, I ended up baking them. I covered a cookie sheet with tin foil brushed with melted coconut oil and used two spoons to drop the meat mixture (similar to cookies) onto the pan. I got seven rows of 4 meatballs. I baked them at 400 degrees F for 20 to 25 minutes, before adding them to the sauce. Thank you for sharing!

  8. Holy hell, those were delic! Every recipe I make of yours I think is the best, but this one tops most in my book. I added a bit of red pepper to the balls and a pinch of dried adobo to the sauce and served it over wilted greens and mushrooms, freaking fantastic!

  9. Oh my gosh! I just made these and served them over zucchini noodles. Amazing!!!! They weren’t very pretty (I cannot make meatballs to save my life), but they were great spooned over to noodles. Love the subtle curry flavor.

  10. Oh. My. GOODNESS!!! These are SO fabulous! They have been dubbed as “the BEST meatballs ever” by… my whole family! Only difference was I used beef broth, because that’s all I had. It gave a depth and richness to the flavor. Sooooo yummy!! They’ve already been requested again! 🙂

  11. I don’t usually seek out curry recipes, unless they’re Thai green curry……but OMG, these were amazing!!!!! Super fast recipe to make after a long day at work. I put them on top of sautéed zoodles.
    Will definitely be making these again and again!!!

  12. I made this even quicker by browning ground turkey with onions and simmering with the sauce ingredients, foregoing the steps of making meatballs. I didn’t have garam masala but can’t wait to make this again adding garam masala. Thanks Juli and love your new cookbook too!

  13. Another amazing recipe Juli, I don’t know why I bother going to any other site when I need ideas, since yours are always better! Thanks for making this Lurong 8-week paleo challenge suck a lot less 🙂

  14. Hey I love these and have made them many times!!Just curious if I could use ground chicken? I love serving mine with mashed cauliflower !!!One of my favorites!!!And I love your blogs/site!!!!!

  15. Brittania corbitt

    I made this it turned out good. It seemed to be missing something. I added a lot of salt but I still felt I was missing something. Just couldnt put my finger on it. I did use lite coconut milk so maybe that was it. Im not a great cook but it was very easy to make. My meatballs stayed together and I took the advice of one to use one egg with a higher fat content of meat.

  16. Used ground beef. Was pretty tasty. Topped off with cilantro! Next time I think I’ll make the sauce separate so the fat from the meatballs aren’t in the sauce.

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