Curry Meatballs and Kale Stew
This deliciously comforting curry meatball and kale stew is a paleo-friendly dish that you'll want to make over and over again!
Servings: 2
Ingredients
- 1 pound (454 g) ground beef
- ½ medium onion diced
- ⅔ cup (75 g) almond flour
- 2 large eggs
- 2 teaspoons curry powder my FAVORITE one and the only one I use because of how potent it is!
- 2 teaspoons garam masala
- ½ teaspoon ground ginger
- Pinch of ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For the stew
- 2 tablespoons coconut oil divided
- ½ medium onion diced
- 3-4 teaspoons curry powder
- 2 teaspoons garam masala
- 13.5 ounce (382 ml) can of full fat coconut milk
- 1 cup (237 ml) chicken stock
- 2 cups (134 g) loosely packed kale leaves
- Salt and pepper to taste
Instructions
- In a large bowl, add all the ingredients for the meatballs and mix together with your hands, careful not to overwork the meat.1 pound ground beef, 1/2 medium onion, 2/3 cup almond flour, 2 large eggs, 2 teaspoons curry powder, 2 teaspoons garam masala, 1/2 teaspoon ground ginger, Pinch of ground cinnamon, 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper
- Line a large baking sheet with wax paper and using a medium cookie dough scoop (used specifically for meats) divide the meat into balls. Once all divided, shape the meat into ball shapes. At this time, you can freeze half of them in a freezer-safe plastic bag.
- In a large skillet, add coconut oil over medium high heat. Once oil has heated up, add the meatballs. Brown on all sides until meatballs are cooked through. Remove from skillet and set aside on a plate. Place in microwave to keep warm.1 tablespoons coconut oil
- In the same skillet over medium high heat, add the remaining coconut oil and add the diced onions. Saute until translucent then add the curry powder and garam masala. Stir to incorporate then add the coconut milk and chicken stock. Lower the heat to medium and let mixture simmer and thicken for about 10 minutes. Add the kale leaves and cook until wilted. Season with salt and pepper to taste.1/2 medium onion, 3-4 teaspoons curry powder, 2 teaspoons garam masala, 13.5 ounce can of full fat coconut milk, 1 cup chicken stock, 2 cups loosely packed kale leaves, Salt and pepper, 1 tablespoons coconut oil
- Add the meatballs back into the stew to warm up for 5 minutes. Remove skillet from heat and divide into bowls and serve!
Notes
Meatball recipe from: PaleOMG
Nutrition
Serving: 1 serving | Calories: 1220 kcal | Carbohydrates: 36 g | Protein: 63 g | Fat: 97 g | Fiber: 6 g | Sugar: 9 g
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