These Paleo curried meatballs will please the whole family! They are low-carb, gluten-free, dairy-free and grain free. What a delicious, nutrition-packed weekday meal!
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Sometimes limitation spawns creativity. For me, that is often the case with developing a recipe. If I only have a few items left in the fridge, it becomes a challenge to see what kind of dish I can whip up with using just those ingredients. I confess that, a good part of why I do this is because I’m not in the mood to go to the grocery store, so perhaps it’s really creativity due to laziness.
A week ago, I had only a pound of hamburger, and a partially used can of coconut cream in the fridge. I always keep onions, garlic, herbs and spices, and frozen veggies around, so I had them as well. I started throwing things together in a bowl and these meatballs are the result.
I love the spice of these meatballs and the creaminess of the sauce. The best thing about them is that they really pack a punch of the anti-inflammatory herb, turmeric. Adding the spinach to the sauce increases the nutritional density and allows the dish to stand as a one-pot meal. If you love meatball recipes, you may also want to try my Low-Carb Porcupine Meatballs or these Paleo Turkey meatballs.
Can’t get enough curry? Check out my recipe for Low-Carb Cauliflower and Kale Curry Soup, my chicken tikka masala, and this pork curry recipe from Yellow Glass Dish. Enjoy!
-Annissa
Paleo Curried Meatballs
These Paleo curried meatballs will please the whole family! They are low-carb, gluten-free, dairy-free and grain free. What a delicious, nutrition-packed weekday meal!
Ingredients
For the meatballs
- 1 pound grass-fed organic ground beef
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon onion powder
- 1 clove garlic crushed
- 1 teaspoon curry powder
- 1/4 teaspoon Garam Masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon sea salt
- dash of cayenne pepper
- 1 tablespoon coconut oil
For the curry sauce
- 1 medium onion finely chopped
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1 clove garlic crushed
- 3/4 cup coconut cream
- dash of chili pepper flakes
- 2 cups fresh or frozen spinach
- 1/4 teaspoon or to taste freshly ground pepper
- 1/2 teaspoon or to taste sea salt
- 1 green onion thinly sliced for garnish, optional
Instructions
For the meatballs
- Place all meatball ingredients except for the coconut oil in a medium bowl.
- Mix together thoroughly using a spoon or your hands.
- Shape into 1.5 inch balls using your hands.
- Heat a large skillet over medium-low heat.
- Add coconut oil.
- When coconut oil is hot, add meatballs.
- When meatballs are browned on the first side, carefully turn them.
- Repeat, until all sides of the meatballs are browned.
For the sauce
- After the outside of the meatballs are browned add onions to the pan.
- Turn heat to low.
- Cook meatballs and onions in the pan until onions are translucent and beginning to brown.
- Add curry powder and turmeric to the pan and stir to toast spices--about one minute.
- Add garlic and stir.
- Cook for one minute.
- Add coconut cream and increase heat to medium low.
- Bring to a simmer.
- Add spinach and return to a simmer.
- Turn to low and allow to simmer.
- This dish is done when the sauce thickens slightly and meatballs are cooked through.
- Add salt, pepper and chili pepper flakes.
- Garnish with green onions before serving. Enjoy!
Recipe Notes
Serving size: 1/4th of recipe
Per serving:
Calories: 355
Fat (g): 25
Carbs (g): 8
Fiber (g): 2
Protein (g): 26
Net carbs (g): 6
These were amazing. We used ground lamb instead of beef, but very other ingredient is a staple of our on hand items so this was a breeze to put together. We served them up in lettuce wraps with roared asparagus on the side. Next time I’ll be doubling up. No leftovers to speak of.
I’m so glad you liked it! I love your idea of serving them in lettuce wraps!
These look great! Adding to my recipe wish list. Garam masala is misspelled in the ingredients list, by the way.
Erica,
I hope you enjoy them! Thanks for giving me a heads up about the misspelling! I just fixed it.
-Annissa
I’m trying to find how the carbs for 1 serving reach 7 grams. Is your coconut cream more than 16 grams carbs for 1 cup? Did I miss something? I’m trying to use wishful thinking to lower the carbs, I think! Heh heh! Your blog is amazing! Thank you for all you do to make it so wonderful! I love your pottery, too!
Hi Linda,
Thank you for your kind words. The serving size for this recipe is fairly generous. I just double checked the nutritional calculations and realized I had used 1/4 ounce of pepper instead of teaspoon, so changing that knocks the carbs down slightly. The nutritional information does assume that you eat every bit of sauce which may not actually happen unless you lick the plate (Which I have been known to do). This recipe has a lot of spices which do tend to add up carbs, but also have some health benefits. I hope this helps!
-Annissa
Thank you, Annissa! That does help me understand how you computed the carbs! I’m so glad to know you’ll admit to licking the plate for the last sauce when something is especially luscious! Once again, I’m so glad to have stumbled upon one of your recipes so that I could spend hours on your website last night!
I’m glad you’re enjoying the site! It makes it worth while!
-Annissa
I am sure my family to enjoy this dish. I will definitely try them. They look so delicious and yummy.
This is looks so good. I haven’t tried a curry sauce with meatballs before, will have to try soon.
Yum! Looks super saucy and love the bowl!
For something you threw together, they look and sound Amazing! I’ll have to find a place to get some of these ingredients but will be making it soon.
We are thinking of starting a low carb diet in the new year and these will be perfect for us. I love how we will be able to stay on program while enjoying tasty meals like this.
Vicky,
That’s one thing I love about eating low-carb!
-Annissa