• Katherine Arthurs

Coconut Ginger Curry Mini Meatballs with Spicy Turmeric Sauce

Don't think about flavorless + dry meatballs again. These are moist, full of fresh flavors + are the perfect side for serving in a shallow bowl, along with rice + the spicy turmeric sauce. Such a great flavor combination - with color + spice.


This recipe was made dairy free - since I used full fat canned coconut milk...soo good with curry + turmeric. I used made it gluten free - with gluten free panko + unsweetened coconut flakes. Easy to swap out but you won't miss the dairy or gluten in this recipe.


Such a great mid week meal - prep the meatballs + sauce before hand. Quickly make the rice + bake the meatballs. AND dinner! Garnish with fresh herbs + you will have seconds, promise.



Coconut Ginger Curry Mini Meatballs with Spicy Turmeric Sauce


1 lb. ground beef

1/4 cup gluten free panko

1/4 cup unsweetened coconut flakes

2 tablespoons coconut milk

2 tablespoons fresh ginger, minced + divided in half

4 heaping tablespoons high quality curry powder, divided

1 teaspoon coconut oil

1/2 yellow onion, small dice

2 carrots, small dice

1/2 teaspoon each salt + pepper

2 garlic cloves

1 teaspoon turmeric powder

1/2 teaspoons smoked paprika

1 teaspoon hot sauce (amount depending on your spice level)

1 can full fat coconut milk

2 cups jasmine rice, prepared

fresh cilantro, scallions + sesame seeds, to garnish


Preheat oven to 425F.


In a mixing bowl, combine the ground beef, panko, coconut flakes, coconut milk, ginger, curry powder + a pinch of salt + pepper. Mix with your hands or wooden spoon. Shape into teaspoon sized balls - using a small scoop helps. Place on baking tray. Bake for 8 minutes.


In a small sauce pot, heat the coconut oil over medium heat. Add in the onion, carrots, salt + pepper. Saute for 2 minutes, stirring occasionally. Add in the garlic, turmeric powder + smoked paprika. Combine + cook for 1 minute.


Add in the hot sauce + coconut milk. Stir to combine all ingredients + bring to a low simmer. Simmer for 3-4 minutes. Sauce should thicken up nicely. Turn heat off + let sit.


To assemble, add some rice to a shallow bowl. Top with a few spoonfuls of the turmeric sauce followed by some meatballs. Garnish with fresh cilantro, scallions + sesame seeds.


Enjoy!


This recipe was made #glutenfree, #dairyfree + #paleofriendy (without the rice)