I am so excited. After SO MANY MONTHS of not cooking, not trying new recipes, (honestly, not even really that eating clean, eeek), I finally found a recipe that inspires and suits me: convenient, filling, and utterly delectable. Between pregnancy and moving to Hawaii, blogging and cooking have really taken a back seat. But like every passion the fire returned, even after all this time!
I won’t even apologize that this is not my original recipe, and it may even be old news to many of you. But, I came across this and wanted to share just in case anyone was not aware of this awesomeness from Everyday Paleo. I kept the meatball recipe the same, but I did make some minor adjustments to the sauce–to make it creamy, and mostly because her sauce called for only half-a-can of some things…I don’t like doing that. 🙂
Meatballs
3 lbs ground beef
(feed a crowd, enjoy leftovers or freeze half for next time!)
1 cup finely diced onion
1 cup apple finely diced
1 egg
2 tablespoons curry powder
½ tablespoon sea salt
black pepper to taste
Preheat oven to 400. In a large bowl, place all of the meatball ingredients and mix well by hand. Form into golf-ball sized meatballs, and place into a large glass baking dish. Bake for 20-25 minutes. While the meatballs are roasting, whip up the sauce!
Curry Sauce
1 teaspoon garlic powder
2 tablespoons curry powder
1 can (6 oz) tomato paste
1 can (14 oz) coconut milk
1/2 c water
juice of 1 lemon
salt and pepper to taste
In a saucepan whisk all ingredients together, bring to a simmer. Add a few more tablespoons of water if you prefer the sauce slightly thinner…I like mine thick! After the meatballs are done, drain them in a colander, and return them to their baking dish. Pour the sauce over them, make sure they are well-coated. Yum!
I served them over sautéed kale and cauliflower rice. My kids gobbled these up, and the leftovers tasted even better. I loved that I had all the ingredients on hand! These meatballs would also make a phenomenal freezer meal.
Enjoy!
Leigh
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