Creamy Curry Meatballs
1. In a large mixing bowl, combine the Fresh Ground Pork with salt, black pepper, ground allspice, 1 tsp. of curry powder, soy sauce, garlic, ginger, onion powder and egg. Use your hands to mix and evenly distributed all ingredients in the Fresh Ground Pork
2. Incorporate just enough breadcrumbs to hold together and be able to roll one-inch meatballs. You may not need it all.
3. Over medium heat, coat the bottom of a large skillet with the avocado oil. Cook the meatballs just until browned on all sides, turning periodically. Set aside on a plate; meatballs are not yet fully cooked.
4. Drain excess oil from the skillet, leaving only 2 tablespoons. Add the onion and cook until softened, which should take 2 or 3 minutes. Stir in 1 tbsp. curry powder and cook for 1 minute, until darkened. Add the garlic and ginger, stir in and cook for another minute.
5.Add coconut milk and gently stir to combine. Season to taste with salt, pepper, and habanero hot sauce. Stir in the bell peppers.
6. Return the meatballs to the sauce and simmer for 10 minutes, or until meatballs are fully cooked to 160 degrees internal temperature. Finish with cilantro and lime juice. Serve over cauliflower rice.
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Directions
1. In a large mixing bowl, combine the Fresh Ground Pork with salt, black pepper, ground allspice, 1 tsp. of curry powder, soy sauce, garlic, ginger, onion powder and egg. Use your hands to mix and evenly distributed all ingredients in the Fresh Ground Pork
2. Incorporate just enough breadcrumbs to hold together and be able to roll one-inch meatballs. You may not need it all.
3. Over medium heat, coat the bottom of a large skillet with the avocado oil. Cook the meatballs just until browned on all sides, turning periodically. Set aside on a plate; meatballs are not yet fully cooked.
4. Drain excess oil from the skillet, leaving only 2 tablespoons. Add the onion and cook until softened, which should take 2 or 3 minutes. Stir in 1 tbsp. curry powder and cook for 1 minute, until darkened. Add the garlic and ginger, stir in and cook for another minute.
5.Add coconut milk and gently stir to combine. Season to taste with salt, pepper, and habanero hot sauce. Stir in the bell peppers.
6. Return the meatballs to the sauce and simmer for 10 minutes, or until meatballs are fully cooked to 160 degrees internal temperature. Finish with cilantro and lime juice. Serve over cauliflower rice.