Sometimes we get into a dinner funk….. like we eat chicken all the time…. the same way… just in a different sauce. That’s why I love meal planning as it helps get us out of those ruts. The kiddos really love meatloaf (surprisingly) and meatballs. I like getting them to try new foods especially from different cultures. I’ll be honest, I was always afraid of curry – I thought it would be way too spicy or ‘different’ for our tastes. However, we really like it! This recipe keeps it pretty mild but you could easily spice it up more! We served it over roasted broccoli and cauliflower for a light, healthy meal. Makes 4 servings
1 lb ground turkey (or beef)
3 Tbsp almond flour*
3 Tbsp coconut flour*
2 Tbsp oil (coconut)
2 garlic cloves, minced
1 onion, finely chopped
1 can full-fat coconut milk
2 tsp curry powder
1 tsp sea salt
1/2 tsp black pepper
2 Tbsp fresh cilantro, chopped
- In a large bowl, combine turkey, almond flour, coconut flour and egg. Mix until well blended and form into 1″ meatballs.
- Place meat balls on a lightly oiled baking sheet. Bake at 375F for about 20 minutes or until cooked through.
- Meanwhile, heat coconut oil in a large skillet. Add garlic and onions and saute until soft.
- Add in coconut milk, curry, salt and pepper. Cook over low-medium heat for about 10 minutes.
- Add meatballs to curry sauce and top with cilantro.
*To use breadcrumbs, omit almond and coconut flour and swap in 1/3 cup of your favorite breadcrumb mixture.*
**To make without eggs, add 1 Tbsp flax seed and 3 Tbsp water to the meat mixture.**