Moroccan Meatballs in Coconut Curry
**As seen on ketologic.com
This recipe has such an amazing combination of flavors, you’ll come back to it time and time again. It’s already keto-friendly, but you can increase the fat content even more by making the meatballs with lamb instead of beef.
Dietitian Fun Fact: Cinnamon has been shown to have some blood glucose lowering effects when administered in conjunction with other treatment modalities, including diet and lifestyle. The small amount used in this recipe isn’t enough to have hypoglycemic effects, but when it comes to the concept of food as medicine, cinnamon should be on your list!
1# grass-fed ground beef
1 tsp cinnamon
1 tsp Garam Masala spice blend
1 tsp garlic powder
¼ tsp salt
1.5 cup chopped cilantro leaves, divided
3 Tbsp coconut oil, divided
4 cloves garlic, minced
2-in piece of fresh ginger, peeled and minced
1 13.5 oz can coconut milk (not lite)
1 T red curry paste
½ tsp salt
Juice and zest of 1 lime
4 cups finely riced cauliflower (processed from fresh florets)
Juice and zest of 1 lime
Salt and pepper
Place all meatball ingredients in a large bowl (ground beef through ½ cup chopped cilantro) and combine well with a fork. Using your hands, roll into 12 meatballs, about 1.5-in in diameter.
Heat 1 T coconut oil in a cast iron skillet over medium-high heat. Add meatballs and brown on all sides, about 4-5 minutes. Remove meatballs from skillet and keep warm.
Reduce heat to medium-low and deglaze skillet, scraping browned bits of meat from the bottom. Add ginger and garlic and saute 1-2 minutes. Add coconut milk, curry paste, juice and zest of 1 lime, whisking to combine well.
Bring to a simmer and return meatballs to skillet. Reduce heat to low, cover, and cook until meatballs are cooked through and flavors develop, about 20 min.
While meatballs cook, prepare “couscous”. Using a food processor, pulse fresh cauliflower florets until finely minced, but being careful to not over-process and make mushy.
Heat remaining 2 T coconut oil in a large skillet over medium-high heat. Saute riced cauliflower, stirring frequently, but making sure not to overcook, about 4-5 minutes. Remove from heat and toss with zest and lime juice, salt and pepper, and remaining ¾ cup chopped cilantro.
To freeze, make sure all food is cooled. Top 1 cup cauliflower with 3 meatballs and ¼ coconut curry.
Serving size: 3 meat balls, 1 cup “couscous” and ¼ sauce (about 1/3 cup)
12g carb (8.4%)
47g fat (74%)
25g protein (17.6%)