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
- 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
- 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
- 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.
- 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.
- 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.
- 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.
- Add the garlic to the pan and cook just until fragrant, about 1 minute.
- Add the broth, soy sauce, fish sauce, and curry powder. Gently stir the meatballs and veggies together.
- 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.
- 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!