For some reason, this January has felt like it both zoomed by and took forever for me to get through. Starting a new job and trying to get a side business off the ground has taken a lot of work and most of my free time. I’m still trying to work the gym into my schedule more easily and more consistently, but for now I’m just glad I haven’t had much trouble in the meal prep department. The more often I am able to get it all done on Sundays, the more I can appreciate the amount of time and energy (and money) it saves me throughout the week. So, with January coming to an end and the “new year, new me” high starting to fade (as it always does), I thought I’d share one of my favorite healthy recipes with you all. These coconut curry meatballs are paleo and whole 30 friendly, not too difficult or time consuming to make, and can be eaten alone or paired with any grain or vegetable of your choice. I’m a big fan of serving them on cauliflower rice.
Coconut Curry Meatballs
- 2 lbs ground turkey
- 1 tsp curry powder
- 2 tsp ground basil
- 1/4 tsp ground ginger
- 1/2 tsp garlic powder
- 3/4 cup almond flour
- 1 egg
- 2 tbsp coconut oil
- 1 medium yellow onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 2 tbsp fresh ginger, minced
- 3 tbsp Thai red curry paste
- 1 14 oz can, plus 3/4 cup full fat coconut milk
- 1/3 cup fresh basil, chopped
- 1 tsp salt
- Preheat oven to 375 degrees (F).
- In a small bowl, mix together the curry powder, ground basil, ground ginger, garlic powder, and almond flour.
- Add the spices to the ground turkey and egg, mix together until you have a uniform consistency.
- Form 1-1.5 inch meatballs and place on a baking sheet. Bake for 20 minutes.
- While the meatballs bake, heat the coconut oil over medium-high heat and sauté the onion, pepper, fresh ginger, and fresh garlic until the onions are translucent.
- Add the curry paste and the coconut milk and reduce the heat to medium and simmer for about 10 minutes.
- Add the meatballs to the sauce and cook for another 5 minutes.
- Top with fresh basil and serve on your choice of base.
I hope you guys enjoy this recipe as much as I do! Here’s to moving in to February! =)