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Delishar

Asian Meatball Curry (Whole30, Paleo)

Serves 4-6
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Ingredients Method

Ingredients
  

Meatballs
  • 500 g minced pork
  • 1 tbsp minced lemongrass
  • 3 cloves garlic minced
  • 2 tbsp chopped spring onions
  • 2 tbsp chopped cilantro
  • 1 tbsp grated ginger
  • 1 tbsp fish sauce
  • 1 tbsp coconut aminos
  • White pepper to taste
  • 2 tsp sesame oil
Curry sauce
  • Compliant red curry paste I used Brahim's chicken curry
  • Water as needed or coconut milk as needed, read your packaging
Potatoes
  • 2 russet potatoes cut into 1 inch pieces
  • 1 tbsp coconut oil
Cauliflower rice
  • 500 g cauliflower cut into florets
  • 1 tbsp coconut oil

Method
 

  1. Mix all the ingredients for meatballs together and form 1 inch balls.
  2. Heat a pot on medium high, and add 1 tbsp coconut oil.
  3. Add potatoes and cook until slightly brown.
  4. Add curry paste into pot to cook until fragrant.
  5. Then add water, stir, and bring to boil.
  6. Drop meatballs into the curry, and bring back up to a boil. Do not stir or meatballs will break up!
  7. Cover, reduce heat to medium, and allow to cook for 15-20 minutes until meatballs are cooked through and potatoes tender.
Cauliflower rice
  1. Preheat oven to 200C.
  2. Process cauliflower florets in food processor until you get rice like grains.
  3. Lay out cauliflower rice on a large baking pan, and drizzle coconut oil over.
  4. Bake for 12-15 minutes until slightly brown on the sides.