Bombay Meatballs - Keto-Paleo
Serves: 8 meatballs
  1. In a large nonstick pan ( I prefer ceramic pans, as they are non-toxic) melt the coconut oil, on medium heat, add the garlic and onion and saute' until slightly browned but not burned, for about 5 minutes. Now add the ginger, cumin and Madras Curry powders and saute' for another minute, onion should be browned but not entirely cooked. Add in water and close with a tight fitting lid. Lower heat to low and let cook until onion is soft and cooked, about 5 minutes. In the meantime bring the ground beef to room temperature in a large bowl. Once the onions are cooked, add them to the ground beef.
  2. Mix the onions and the beef well, and when cool enough to handle form into meatballs about 2" wide. Flatten them slightly with your palm and set aside.
  3. In the same pan, melt the other tablespoon of coconut oil, on high heat. When the oil is hot, add the meatballs. Brown on all sides, for about 5 minutes, then lower the heat to medium, cover with a lid and cook until done inside, about another 3 minutes.
  4. Once the meatballs are ready, remove from the pan.
  5. To deglaze, add the coconut cream and a tablespoon of curry after you remove the meatballs, and cook on medium heat, scraping the browned bits from the bottom and mixing well, for about 2 minutes. A thick brown sauce should form.
  6. serve the meatballs with cauli rice or keto naan, pouring sauce over them.
Nutrition Information
Serving size: 1 meatball Calories: 201 Fat: 17 gr Carbohydrates: 1.5 NET gr Fiber: 0.3 gr Protein: 10.1 gr
Recipe by The Nourished Caveman at