This dinner earned high praise from the DH – the sauce wasn’t his favorite thing on Earth, but I loved it and he loved the texture – and he loved the texture of the meatballs. I think this method (cribbed from Melissa Joulwan of The Clothes Make The Girl) is going to be my general go-to from now on.
Gluten-free, paleo, and Whole30-compliant if you omit the sweetener
Indian Spiced Meatballs In Coconut Sauce
For the Balls
1 pound grass fed ground beef
A bit of onion
1 tsp. fennel seeds
1 tsp. kosher salt
1 tsp. granulated garlic
1/3 cup cilantro
2 Tbsp. warm water
1/2 tsp. cream of tartar
1/4 tsp. baking soda
2 Tbsp. fat of choice
For the Sauce
6 cloves garlic
1/2 inch fresh ginger
1 tsp. ground turmeric
2 Tbsp. fat of choice
1 can coconut milk
Juice of 2 limes (if small – you’re looking for 1-2 Tbsp.)
Pinch brown sugar/tsp or so maple syrup or honey – or omit
1-2 tsp. hot hungarian paprika
Tomato (2 roma sized)
Black pepper
Kosher salt to taste
First, make the sauce. Mince the garlic, grate the ginger, chop the tomatoes and collect your other ingredients. In a medium pan, sautee the garlic and ginger over medium heat in 2 Tbsp. fat until beginning to soften. Add the turmeric and stir, cooking 1 minute more. Add the tomato and, stirring frequently, cook 5 minutes. Add the rest of the ingredients and simmer 5 minutes more while you prep the meatball components.
In a large bowl, add the beef, salt, and granulated garlic. Grate the onion and add to the bowl (you want about 2 Tbsp.). Chop the cilantro and add. Bash the fennel to break it up a bit and add. In a separate bowl, combine the warm water with the baking soda and cream of tartar; stir to combine and add to the meat bowl. Combine and shape into ping pong sized meatballs.
Add 2 Tbsp. fat to a large pan and bring up to almost shimmering. Drop the meatballs into the pan as you finish making them and brown on all sides, shaking the pan as you go – 5 minutes or so.
Add the sauce and let simmer until balls are cooked through and the sauce reduces a bit and becomes almost velvety – about 10 minutes.
Top with more cilantro if desired and serve.
Serves 2 for dinner + 1 for lunch
Gastography 