Curry Meatballs and Veggies (grain-free, GAPS/primal/paleo-friendly)

Subtly spiced with curry, garlic, and fresh ginger, this is one of our favorite recipes.  It also freezes well. My family has been enjoying this recipe for curry spiced meatballs since just a few months into our GAPS journey.  I'm not sure why it has taken me so long to post it for you all!

I tend to try to avoid dirty dishes as much as possible, and that is why this is a one-pot meal.  If you don't mind extra dirty dishes, you could cook the meatballs in a separate skillet and then transfer them to the pot with the veggies when it is time to add the broth. That would be a bit easier.

Curry Meatballs and Veggies

•  Meatballs:
• one pound ground beef 
• 3 cloves garlic, minced 
• 1 egg, beaten lightly with a fork
• 1.5 Tb gluten-free, naturally fermented soy sauce*
• 1 tsp toasted sesame oil
• 1 tsp minced fresh ginger
• handful of almond flour OR 1/4 cup grated carrots
• 1/4 cup milk kefir or yogurt
• 1/2 tsp celtic sea salt
• 1/4 tsp freshly ground pepper
• Veggies:
• 3 large leeks OR 2 medium white onions, chopped 
• 3 large carrots, peeled and chopped
• Optional chopped seasonal veggies such as baby bok choy, snap peas, zucchini, and broccoli
• 3 cloves garlic, minced
• 1 Tb gluten-free, naturally fermented soy sauce*
• 1/2 Tb fish sauce**
• 1 cup beef or chicken stock, preferably homemade
• 1.5 tsp madras curry powder
• 4 Tb unrefined coconut oil, divided
• Celtic sea salt, to taste

1. Combine the meatball ingredients in a medium bowl. Use a spoon or your hands to make sure the ingredients are well-mixed.  Use a large spoon or 3-Tb scoop to make the meatballs and set them aside.  They can also easily be made several hours in advance and refrigerated until cooking time.
2. Melt 2 Tb coconut oil in a large heavy-bottomed skillet over medium heat.  Add the veggies and a little sprinkle of salt. I like to cook the harder veggies (carrots, onions, broccoli, bok choy stems) for about ten minutes before adding any quicker-cooking veggies (like zucchini, bok choy leaves, or snap peas). Cook the veggies in the coconut oil, stirring occasionally.  
3. Once the veggies are mostly cooked, push them to the side of the pan and scoot the pan so that the veggies are not directly over the flame/heating element.  
4. Melt the remaining 2 Tb coconut oil and brown the meatballs.  Turn them after a few minutes.  There is no need to make sure the meatballs are completely cooked at this stage, so just brown the outside.
5. Add the garlic to the pan and cook just until fragrant, about 1 minute. 
6. Add the broth, soy sauce, fish sauce, and curry powder. Gently stir the meatballs and veggies together.
7. Allow the meatballs and veggies to simmer for about 5-10 minutes in the broth.  Cover the pan if the broth is cooking down too quickly. Taste the veggies/broth and adjust the salt as necessary.
8. Ladle into bowls and serve! The meatballs and veggies make a great meal on their own, or you can pair them with a simple side of spaghetti squash or brown rice.  Enjoy!

*To make this recipe GAPS-legal, omit the soy sauce or try substituting coconut aminos. Make sure you add a pinch more salt if you omit the soy sauce.  After several months on GAPS, my family never had any problem eating a little soy sauce now and then. 
**Make sure your fish sauce is sugar-free to make this GAPS-legal.  There is such a small amount used in this recipe that my family had no problems with Thai Kitchen fish sauce (which is the only kind I can get locally) while on GAPS.

This post is part of Fat Tuesday and Monday Mania!