Curry Meatballs

I was super shocked when my whole family loved and devoured this meal. Although my kids are pretty adventurous eaters I thought curry might be pushing them too far. The flavors were mild enough that it did not turn them off but strong enough to keep the grown-ups happy. As far as meatballs go these are much simpler than the swedish meatballs I am used to making so I felt like they were prepped and ready in no time. This recipe originally comes from the Everyday Paleo blog. If you plan on serving these meatballs over rice or with veggies then you'll probably want to double the sauce. We like to eat ours with naan bread from the freezer section of Trader Joe's.

Curry Meatballs

1 pound ground beef
1/3 cup finely diced red onion
1/3 cup finely diced apple
1/3 cup quick oats
1 egg
3/4 Tablespoon curry powder
3/4 teaspoon salt
freshly ground pepper to taste

Preheat oven to 400°F. In a large bowl, place all of the meatball ingredients and mix well. Form into golf-ball sized meatballs and place in a glass baking dish. Bake for 25 minutes. Makes 8-10 meatballs.

Sauce

1 Tablespoon coconut oil (I use Nutriva brand)
1/2 teaspoon crushed garlic
1 1/2 teaspoon honey
1 1/2 teaspoon curry powder
1 Tablespoon tomato paste (I used Bionaturae brand from Whole Foods in the glass jar)
1/2 cup chicken broth

In a large skillet saute the garlic in the coconut oil over medium heat for 2-3 minutes. Add the honey, curry powder, and tomato paste and whisk together. Add the chicken broth and continue to whisk until the sauce is smooth. Bring to a simmer. After the meatballs come out of the oven, add them to the sauce and turn to coat well. Cover and cook for an additional 5-10 minutes.