This was so, so good. It seems like a lot of ingredients but don’t get overwhelmed, if you have a well stocked pantry and spice rack you will have everything you need and this is definitely worth it. I made it pretty darn close to the recipe here on Mark’s Daily Apple so hoping Mark won’t mind if I put it here with my few changes that made it just a little easier, and left out the offal.
Mark says he made 24 meatballs, I think I made closer to 30, so mine were on the smaller side.
- 2 tablespoons butter
- 1 onion, diced
- 1.5 teaspoons crushed garlic
- 1 Tbsp ground ginger
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- 2 15 oz. cans organic diced tomatoes
- 1 can of coconut milk (the full fat kind, no light stuff here)
- Half a small bag of baby carrots, chopped (you could use regular carrots to, I just had these on hand and they are already peeled)
- salt to taste
- 2 pounds grass fed beef
- 1 egg
- 1 teaspoon crushed garlic
- 1 tablespoon curry powder
- 1-2 teaspoons salt
- large handful fresh parsley
- small handful fresh mint leaves
- 1 Tbsp Coconut Oil
- You will also need a head of cauliflower for caulirice to serve this over
Get sauce going first. Melt butter in a deep sauce pan, then add onion, carrots, garlic, and ginger. Sautee for a few minutes until onion and carrots soften a bit then add the rest of the spices and stir together. (You will notice here that I did not add my carrots at this point when making it last night, but I would definitely do this next time so that they soften a bit more – mine were a little bit harder than I would have liked when I served)
Now add the cans of tomatoes to the sauce pan and cook on medium high for about 5 minutes, then add can of coconut milk, turn down heat to medium and let simmer while you make meatballs. Salt to taste here.
In a large mixing bowl combine all ingredients listed above except coconut oil and cauliflower. I used my handy immersion dicer (best tool ever) to just chop up the mint and parsley into small pieces and then mixed this using my hands as I do not have a food processor. It worked just great so no need to forgo this if you don’t have a food processor. Once ingredients are well mixed, roll into meatballs. In a large skillet (the largest you have, it is going to get full) over medium high heat melt the coconut oil and when pan is hot place your meatballs in the pan.
Cook for about 3 minutes and then flip to the other side for another 3 minutes
Pour sauce from sauce pan over meatballs in skillet and let simmer over medium low for at least another 15 minutes, stirring occasionally
While that’s simmering, make your cauliflower “rice”. Just cut florets off of cauliflower, put in a glass bowl and microwave for 4 minutes. Don’t add any water to bowl! Once done, I used the same immersion chopper above to chop it to a rice like consistency, but you can use a grater or blender too. Put the chopped cauliflower in a bowl and then when you are ready to serve just add a little salt and pepper and microwave for 2 minutes.
Serve with meatballs and sauce ladeled over your caulirice and garnish with a little mint – this was amazing!!