Mango Thai Curry Meatballs
For the meatballs:
- 1 pound Certified Piedmontese 85% lean ground beef , grass fed, grass finished ground beef
- or ground chuck
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup red pepper, minced
- 1 cup cauliflower rice
- ½ cup onion, minced
- 2 tablespoons cilantro, chopped
- 1 teaspoon ginger, minced
- 1 teaspoon garlic, minced
Combine all ingredients and mix well. Form into meatballs (about 1 inch in size) and bake at 400 for 20 minutes.
For the sauce:
- 1 tablespoon coconut oil
- ½ cup bell peppers, sliced
- ½ cup onion, sliced
- ½ tablespoon ginger, minced
- 1 can full fat coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon coconut aminos
- ½ cup mango, chopped
- 2 tablespoons coconut sugar
While meatballs are cooking, saute´ coconut oil, bell peppers, onions and minced ginger for five minutes. Add in coconut milk, curry paste, fish sauce, coconut aminos, mango, and coconut sugar and mix. Simmer until meatballs are done and then add meatballs to skillet and cook for a few more minutes.
Recipe by Caitlin Greene, @starinfinitefood