Low Carb Thai Curry Meatballs
How to Make It
Step 1
In a medium-sized mixing bowl, combine the ground beef, 2 tsp kosher salt, and garlic powder. Mix well with a fork.
Step 2
Using a 1 oz cookie scoop, portion the meatballs onto a sheet tray. Once they are all portioned, roll them into a neat ball using your hands.
Step 3
Heat a Dutch oven over medium heat. Allow the Dutch oven to become very hot. Since the beef is high in fat, you do not need to add oil to the pan’s bottom before browning the meatballs. Add the meatballs directly into the bottom of the pan. Cook on the first side of 3-4 minutes or until the bottom of the meatballs releases easily from the pan and is nicely browned.
Step 4
Flip and repeat on the other side. Remove the meatballs back to the sheet tray (don’t worry about them being back on a tray with raw meat, the meatballs will get fully cooked in the sauce).
Step 5
In the residual fat at the pan’s bottom, stir fry minced garlic and ginger until fragrant (about 30 seconds). Add the meatballs back into the pot.
Step 6
Add in the coconut cream, water, and curry. Allow the mixture to come to a boil, and then bring the heat down to simmer. Allow the mixture to simmer for 10 minutes or so until the meatballs are cooked through.
Step 7
Add in the diced bell peppers (deseed and cut into 1” pieces). Allow them to cook for 1-2 minutes until cooked but still crunchy. Add in the kale and cook until wilted, about 1-2 minutes.
Step 8
Add in the fish sauce, taste, and adjust, adding more if desired. Serve hot over cauliflower rice.
Ingredients
- Hamburger Or Ground Beef, 85% Lean – 2 pound
- Coarse Kosher Salt by Morton – 2 tsp
- Garlic Powder – ½ teaspoon
- Ginger – 2 tablespoon, sliced
- Coconut Cream (liquid From Grated Meat) – 14 fl oz
- Water – 2 cup
- Curry Powder – 3 tablespoon
- Red Bell Peppers, Raw – 1 large – 3″ diameter x 3 3/4″
- Orange Bell Pepper – 1 large – 3″ diameter x 3 3/4″
- Kale Lacinato, Organic – 2-½ ounce
- Fish Sauce (nam Pla Or Nuoc Mam) – 1 tablespoon