Thai Curry Meatballs

When I saw this recipe on instagram, I was inspired to make it that same day and it was delicious! The generous amount of spices that are included in the meatballs as well as the sauce make it very rich and flavorful. And you gotta love how it takes only about half an hour to make all in one pot!

The meatballs ready to be baked in the oven

The Final Dish

THAI CURRY MEATBALLS

1 pound ground turkey, chicken, or pork

3 scallions, thinly sliced, divided

1/3 cup almond flour/meal

1 large egg

3/4 teaspoon kosher salt

2 1/2 tablespoons curry powder, divided

1 1/2 teaspoons garlic powder, divided

1 1/4 teaspoon ground ginger, divided

1 tablespoon Whole30 compatible cooking oil

1 red bell pepper, thinly sliced

1 (14 ounce) can coconut milk

1 (14 ounce) can diced tomatoes, drained

1 tablespoon coconut aminos

Juice of 1 lime

1 teaspoon ground cumin

2 cups de-stemmed, roughly chopped kale

1 cup green peas (you can use frozen /the fresh bag of TJ's english peas were great)

Preheat oven to 450°F.

In a large bowl, combine ground meat, 1/4 cup thinly sliced scallions, 1/3 cup almond flour, 1 large egg, salt,

1 tbsp curry powder, 1/2 tsp garlic powder, and 1/2 tsp ground ginger. Create 10 meatballs and place on an

oiled ovenproof skillet, such as a cast iron. Add the thinly sliced bell pepper and a bit of oil.

Roast for 10 minutes.

Place on the stovetop and add coconut milk, drained tomatoes, 1 tablespoon coconut aminos, the juice of

1 lime, 1 teaspoon cumin, 1 teaspoon garlic powder, 3/4 teaspoon ground ginger, and 1 1/2 tablespoons curry

powder. Simmer for 10 to 15 minutes, until meatballs are cooked through.

Stir in the kale and simmer for 2 to 3 minutes until wilted. Add the green peas and simmer for another minute

or two, until bright green.

Garnish with scallions and serve over steamed rice or riced cauliflower. Yum!

source: adapted from caroline chambers