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Asian Meatball Curry (Whole30, Paleo)

Serves 4-6



  • 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


  • 2 russet potatoes cut into 1 inch pieces
  • 1 tbsp coconut oil

Cauliflower rice

  • 500 g cauliflower cut into florets
  • 1 tbsp coconut oil


  • Mix all the ingredients for meatballs together and form 1 inch balls.
  • Heat a pot on medium high, and add 1 tbsp coconut oil.
  • Add potatoes and cook until slightly brown.
  • Add curry paste into pot to cook until fragrant.
  • Then add water, stir, and bring to boil.
  • Drop meatballs into the curry, and bring back up to a boil. Do not stir or meatballs will break up!
  • Cover, reduce heat to medium, and allow to cook for 15-20 minutes until meatballs are cooked through and potatoes tender.

Cauliflower rice

  • Preheat oven to 200C.
  • Process cauliflower florets in food processor until you get rice like grains.
  • Lay out cauliflower rice on a large baking pan, and drizzle coconut oil over.
  • Bake for 12-15 minutes until slightly brown on the sides.