Some people are afraid to get into the kitchen and try new things, but I am not one of those people. I’m so lucky to love cooking, even though I grew up in a family where my mother really didn’t love to cook. One of the many great things I learned from my mom was either you can spend your life resisting it, or learn to love something you are going to do the rest of your life. I’m in my kitchen every day, cooking, creating, trying and refining recipes (both my own and other people’s), as well as scouring the internet, cooking magazines and social media for inspiration. For everyday, I prefer to keep it healthful with protein, vegetables, and some fruit, with less grains, less sugar and less carbs–and only with ingredients I can pronounce. Not that eating any other way is bad; I simply delight in making everyday food both healthful and really delicious. Taking non-compliant recipes, or recipes with ingredients I prefer not to eat, and adjusting them–it’s sort-of my superpower. Let’s just say I can be very dedicated, and I won’t stop until it’s perfect…and then I still continue to change it! LOL
When I saw the original recipe for these meatballs from @themodernproper, who has so many wonderful ideas, I knew I could make a Whole30/Paleo version. They are luscious, delicious, and soul-satisfying. The sauce is magic; you don’t need pasta underneath…it is perfect as is! If you do feel like you need something, serve them on cauliflower rice. If you are lucky enough to have any leftover sauce, absolutely save it in the freezer for a future magic elixir that can turn an ordinary chicken breast into a smothered delight. Are you watching my daily stories on Instagram? I’m well known for them because they’re a way to share from my kitchen to yours with ideas on what to make next for dinner.
Mix all meatball ingredients together in a bowl, except for the coconut oil. Take your time to mix very well. I mix by hand in a large bowl, but you can also use a stand mixer on medium speed with a flat beater attachment.
Using a small ice cream scoop, portion and roll the meatballs. I make mine just under 2 oz., but make them any size you like, just be sure they are all the same size.
In a large sauté pan, heat the coconut oil and brown the meatballs on all sides. You want to just brown them, not cook through. Set aside.
Drain all but 1 tbsp of the oil from cooking the meatballs, being sure to keep the crunchy goodness and leftover meatball bits in the pan. Then sauté the onions until soft, about 5 minutes. Add the garlic and sauté for 2 more minutes.
In a small pan, warm the chicken stock. Using 1/3 cup of the warmed chicken stock, deglaze the sauté pan, being sure to scrape the bottom to get all the bits of loveliness. Then dissolve the curry paste in the remaining 2/3 cup of the warm chicken stock. Add to the pan, followed by the coconut cream and whisk until everything is dissolved and smooth.(Important Note: Before using coconut milk or cream in a recipe, open and blend in a blender, because it naturally separates when canned)
Add the lime juice, fish sauce, and coconut aminos, stir, and bring to a boil. Then return the meatballs to pan, cover, turn heat down to simmer for 20 minutes, until the meatballs are cooked through.
Add the optional fresh herbs. Stir to combine. Serve over cauliflower or regular rice and Enjoy!