Curry Meatballs & Zucchini Pasta (#Paleo)
 
 
Ingredients
Meat Balls:
  • 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
Sauce:
  • 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)
Zucchini Pasta
  • 4-5 small or 3 medium organic zucchinis(peel skin to avoid bitterness).
  • Olive Oil
  • salt and pepper to taste
Instructions
  1. Mix all ingredients for the meatballs in a larger bowl.
  2. Shape meatballs to the size preferred. Mini- medium meatballs cook faster.
  3. 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.
  4. Once meatballs have browned, add the remaining ingredients for the sauce and mix together until meatballs are covered.
  5. Cover and let meatballs and sauce simmer until the sauce thickens and meatballs have cooked through–about 5 minutes.
  6. While meatballs simmer, create zucchini noodles with a spiralizer. You can also use a julienne Peeler.
  7. Place noodles in colander, sprinkle with salt and let sit for 15 mins
  8. Heat olive oil in separate pan (I prefer cast iron), add zucchini to hot pan and sauté on high until desired.
  9. Serve noodles as a side or with meatballs and sauce on top.
Recipe by So Chic Life at https://sochiclife.com/curry-meatballs-zucchini-pasta-paleo/