Sunday, June 22

Paleo Indian 'oh my GOD these are good' Meatballs

I am just going to come out and say it, this is one of my BEST recipes yet! Partly because it is actually MY recipe. Creating new, clever and unique foods is not so simple anymore with the plethora of food bloggers out here on the internets. Usually when I think of something to make, I google it and someone else has already done it, and because I am pretty lazy by nature, I just say 'huh, yea, I'll use their recipe'. But not tonight kids, not tonight.
I have been looking at make ahead paleo meals that I could freeze and have on hand for quick easy meals during the week and I found a recipe for paleo crockpot meatballs. I was going to make those, but then remembered that we had Bolognese just last night, and these meatballs were essentially the same thing, but bigger. So, there I was with 2 pounds of ground beef that I couldn't refreeze and I thought to myself, 'Indian food sounds good'. And then I jokingly said 'I can make Indian meatballs'. I had a good laugh, because stereotypes and stuff, but then sobered up and thought 'why couldn't I make Indian meatballs???'. So of course I googled 'Indian Meatballs' and a whole SLEW of recipes came up (dammit!!), but my wheels were turning already, so I briefly looked at one and saw all the nasty breadcrumbs, vegetable oil, and other non paleo ingredients and set out on my own. Join me, won't you?

Paleo Indian 'Oh my GOD these are good' Meatballs
For the meatballs:
2 pounds ground beef (grass fed, organic if possible, you know the drill)
2 large eggs
1 cup 'breadcrumbs'- recipe link below
1/2 can coconut milk
2-4 TBL of fresh minced ginger (to your taste)
Indian curry spices (again to taste)(what I used listed below)
dried onion flakes
dried minced garlic
handful of fresh coriander (cilantro)- chopped
handful of fresh parsley-chopped
sea salt
For the sauce:
1 large onion chopped
2 garlic cloves chopped
2 boxes of chopped tomatoes
3 TBL tomato paste
4-6 TBL curry paste
2 cubes organic beef broth
1-2 TBL coconut oil
1 cup water
the other half of your can of coconut milk

Let's get started!

If you don't know already, I will let you in on a secret. The secret to a delicious meatball is BREADCRUMBS. Something about those breadcrumbs makes the end product super moist and delectable. I was thinking of what I could sub, almond flour perhaps, when I suddenly remembered a batch of 'Ben's low carb Rye Bread' I had made a few weeks ago. This is a great paleo bread to use for sandwiches, toast, ect. So I cut a couple of slices and put it in my food processor and whipped it into bread crumbs. To these I added the coconut milk and set it aside to soak until I was ready for it:

'bread crumbs' soaking in coconut milk
Next, I combined the ground beef and spices. I know I was vague up top about ingredients and amounts, but really, whatever Indian spices you have on hand will do and some people like varying degrees of spice. I recommend against using a prepared curry paste as they are usually full of sugar and bad oils and I really recommend Penzey's for spices! They have hand mixed blends that are amazing! In my meatballs I used their Rogan Josh, Vindaloo, Cumin and Russian Sausage seasonings, liberally. I also added their freeze dried onions and garlic along with the ginger, coriander, parsley and sea salt. To this, I added the eggs and the breadcrumb mixture and dug my hands in and gave that meat a nice massage! I didn't take a picture of the big bowl of meat mixture. Sorry. When you are done and you have tasted it and are satisfied with the flavor, set it aside.

For the sauce, chop your onion and garlic and cook it over medium high heat in your coconut oil until it starts turning translucent. While they are cooking take 4-6 tablespoons of your curry powder and add some water to it to make a paste. Now add this paste to the onion and garlic and stir it all together. It will smell delicious. Add your tomatoes, tomato paste, water, beef stock cubes and stir til everything is incorporated and it's bubbling. Taste it. Adjust your spices as necessary.
Spicy sauce simmering (say it fast a lot of times)
Now it's time to make the meat balls. Just dig in and form balls with you hands:
and drop them into your tomato gravy one by one til the pot is full. Let everything bubble and get acquainted for about 5 minutes, then turn the heat down to a simmer and cook them until finished, about 20 minutes I guess:

At this point, I started getting very excited. These bad boys smelled delicious and I couldn't wait to taste them. I recommend getting another pot and putting the meatballs you are going to eat NOW into it with the appropriate amount of gravy before adding the coconut milk. The coconut milk really finishes this off well, and if you add the small amount of coconut milk into the giant pan of meatballs and gravy, it'll get lost and disappear. Trust me on this. Add your coconut milk:
Stir until combined and keep it on low heat until you are ready to eat them:

I topped my meatballs with fresh picked rocket salad from Torstein's garden down the road and the spicy, peppery green really was a nice complement to the dish:
These are seriously good! The faux breadcrumbs made them moist. Not as moist as real breadcrumbs, but so much moister had I not used any. My non paleo family members loved them and had theirs with coconut rice and I think I said 'Oh my gosh, these are soooooo good' at least 12 times in the 25 minutes we sat at the table. I hope you try them because I know you will LOVE them and make a big batch, because these are great to portion out and freeze and grab and go during a busy week.
Indian Meatballs. I never would have guessed they would rock my world so hard! The clean plate speaks for itself!!!


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