You can use ground pork, chicken, veal, or turkey for the meatballs. For a party, make all four variations! The hint of lime makes the dish.
Makes 20 meatballs
Pre-heat the oven to 400F (200C)
A. Cooked rice
B. Meatballs:
Add more spices and herbs to taste
1/2 cup (100 g) chopped organic carrots
1/4 chopped organic red onion
2 Tsp. (30 g) dried cilantro or parsley
juice of 1 organic lime
2 Tbs. (30 g) basil
1 Tbs. (15 ml) coconut aminos, soy sauce, or liquid amino (dairy free)
1 tsp. (5 g) ground ginger
1 garlic clove
1/2 tsp. (2,5 g) each: black pepper and red chili flakes
1 pound (455 g) organic ground meat of choice
1. Place all the ingredients except the meat in a blender or food processor, pulse until chopped.
2. Add the meat and mix.
3. Roll into 20 balls and place them on parchment paper or grease pan.
4. Bake for 20 minutes, turn the meatballs over and bake for another 15 minutes.
C. Sauce:
1 can coconut milk (about 13 ounces/400 ml)
1 Tbs. (15 g) each: organic almond butter and red curry paste
2 Tbs. (30 ml) organic lime juice
1 tsp. (5 g) minced garlic
1. In a skillet over medium heat, heat the coconut milk.
2. Add the rest of the ingredients and simmer for 10 minutes, stir constantly.
D. Serving:
1. Add the meatballs to the sauce.
2. Stir and simmer for 2-3 minutes.
3. Serve over rice.
Coconut milk is a rich source of manganese, iron, and magnesium, but note that too much of its saturated fat could rise blood levels of cholesterol.
Coconut milk is a rich source of manganese, iron, and magnesium, but note that too much of its saturated fat could rise blood levels of cholesterol.
-modified "The Bewitchin' Kitchen"
