Today was a little crazy and preparing dinner needed to be quick and under an hour. After taking a look in the fridge, I realized there was not much to work with. Not sure what happened with Sunday’s shopping trip.
Finding only grass-fed ground beef and three zucchinis that looked remotely appealing, I hit the internet in search of something that was interesting but kid friendly. What I love about eating Paleo are all the blogs out there that offer an abundance of unique recipes.
Tonight’s curry meatballs with zucchini pasta recipe comes from Preppy Paleo. I adapted the ingredients with what we had on hand and added garbanzo beans to the curry meatballs. Adding beans makes the dish not 100% Paleo, omit and you are good to go.
This was the first time using my new Paderno World Cuisine Tri- Blade Spiralizer. Purchased a few weeks ago in hopes of luring the girls with zucchini pasta. My youngest loved the noodles, but the oldest is going through a phase and eats almost nothing.
A few bites were taken but it wasn’t received like I’d hoped. It could be the curry, so if you’re kids are not crazy about this spice, maybe reduce the amount suggested below.
- 1 lb TX Bar Organics Grass Fed Ground Beef (I used ground turkey last time)
- ? cup almond flour
- 2 eggs
- 2 teaspoons curry powder
- 2 teaspoons garam masala
- ½ teaspoon ginger (dry)
- hint of cinnamon
- salt and pepper to taste
- 2 tablespoons coconut oil for cooking
- 1.5-2 cups canned coconut milk
- 1 cup organic chicken broth
- 2-3 teaspoons curry powder - add more if you love curry
- 2 teaspoons garam masala
- 1 teaspoon ginger
- 1 can garbanzo beans rinsed and drained (omit to be 100% Paleo)
- 4-5 small or 3 medium organic zucchinis(peel skin to avoid bitterness).
- Olive Oil
- salt and pepper to taste
- Mix all ingredients for the meatballs in a larger bowl.
- Shape meatballs to the size preferred. Mini- medium meatballs cook faster.
- In a large skillet, heat coconut oil then add meatballs and let brown for a couple minutes. Let the meatballs cook on both sides for about 3-4 minutes.
- Once meatballs have browned, add the remaining ingredients for the sauce and mix together until meatballs are covered.
- Cover and let meatballs and sauce simmer until the sauce thickens and meatballs have cooked through–about 5 minutes.
- While meatballs simmer, create zucchini noodles with a spiralizer. You can also use a julienne Peeler.
- Place noodles in colander, sprinkle with salt and let sit for 15 mins
- Heat olive oil in separate pan (I prefer cast iron), add zucchini to hot pan and sauté on high until desired.
- Serve noodles as a side or with meatballs and sauce on top.
Recipe credits: Preppy Paleo
