My fabulous friend Jac sent me this recipe from PaleOmg (who I LOVE) for these curry beef meatballs. They looked delicious but I didn’t have beef, or the patience to read the recipe, so off I went on a tangent. Here’s what happened. High in protein, low in carbohydrates and packing the punch of amazing health benefits from all of the wonderful spices, not to mention being a taste sensation. Thanks for the inspiration Jac & of course PaleOMG- you need to go to her blog. You’ll laugh so hard you’ll probably pee…. Oh she makes great food too.
200g organic bacon, diced (chorizo would work well instead)
1kg chicken, minced
1 tbs coconut oil
1 onion, finely diced
1 tbs curry powder
1 tbs garam Marsala
1 heaped tsp cinnamon
500ml coconut cream
2 big handfuls finely shredded kale (optional)
In a dry pan add the curry powder, garam marsala & cinnamon and cook on a low-med heat until spices are fragrant (about 2-3 mins should do). Pop spices into a bowl with the coconut cream and mix well. Put aside.
Into the same pan add the coconut oil, bacon & onion & cook until the onion is translucent. While this is happening, roll your minced chicken into balls (I did big ones because I am lazy but any size will do) and pop into the pan with the bacon & onion and brown the meatballs on all sides. Pour over the coconut & spices sauce & add the shredded kale. Turn down to a low heat and allow to simmer for about 10-15 mins, turning the meatballs occasionally. We served ours with some zucchini noodles but cauliflower rice would be awesome too!!
