Ingredients
Scale
- 1 lb. ground beef
- 1/4 cup gluten free panko
- 1/4 cup unsweetened coconut flakes
- 2 tablespoons coconut milk
- 2 tablespoons fresh ginger, minced and divided in half
- 4 heaping tablespoons high quality curry powder, divided
- 1 teaspoon coconut oil
- 1/2 yellow onion, small dice
- 2 carrots, small dice
- 1/2 teaspoon each salt and pepper
- 2 garlic cloves
- 1 teaspoon turmeric powder
- 1/2 teaspoons smoked paprika
- 1 teaspoon hot sauce (amount depending on your spice level)
- 1 can full fat coconut milk
- 2 cups jasmine rice, prepared
- fresh cilantro, scallions and sesame seeds, to garnish
Instructions
- Preheat oven to 425F.
- In a mixing bowl, combine the ground beef, panko, coconut flakes, coconut milk, ginger, curry powder and a pinch of salt and pepper. Mix with your hands or wooden spoon. Shape into teaspoon sized balls – using a small scoop helps. Place on baking tray. Bake for 8 minutes.
- In a small sauce pot, heat the coconut oil over medium heat. Add in the onion, carrots, salt and pepper. Sauté for 2 minutes, stirring occasionally. Add in the garlic, turmeric powder and smoked paprika. Combine and cook for 1 minute.
- Add in the hot sauce and coconut milk. Stir to combine all ingredients and bring to a low simmer. Simmer for 3-4 minutes. Sauce should thicken up nicely. Turn heat off and let sit.
- To assemble, add some rice to a shallow bowl. Top with a few spoonful’s of the turmeric sauce followed by some meatballs. Garnish with fresh cilantro, scallions and sesame seeds.
- Prep Time: 10
- Cook Time: 20
- Category: beef
- Method: oven
- Cuisine: Takeout