Sweet Potato Turkey Meatballs in Green Curry

Quick delicious meal in only 30 minutes!

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Recipe adapted from The Healthy Glow Co.

 

ingredients

meatballs:

1 pound ground chicken

1/4 c old fashioned oats, gluten free

1/4 c coconut flour

1 small sweet potato, grated

1 tsp garlic powder

1/2 tsp ground ginger

1/4 tsp turmeric

1/2 tsp cumin

1/4 tsp salt

1/8 tsp pepper

1 tbsp olive oil ( add more for frying)

 

curry sauce:

1 tbsp olive oil

1 (15 ounce can) coconut milk

1 small red onion, sliced

1 red bell pepper, sliced

1.5 zucchini, cut into cubes

1.5 c cauliflower

1.5 c snow peas

3 tbsp green curry paste

3.5 tbsp lime juice (1.5 limes)

salt to taste

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directions

  1. preheat oven to 375F
  2. in a large bowl, mix together all ingredients for the meatballs (except for olive oil)
  3. Heat a large, oven safe skillet over medium heat and add olive oil to the pan. Make balls, 1 inch in size with your hands. It works best of your hands are slightly moist with water. Place in skillet. Repeat.
  4. Brown meatballs for 4-5 minutes (they don’t need to be fully cooked.) Remove from heat. Set meatballs aside.
  5. In a separate mixing bowl, mix coconut milk, curry paste, lime juice, and salt and pepper. Set aside.
  6. Heat olive oil in the same skilled you used for the meatballs. Add red onion, red pepper and snow peas. Saute veggies for 2 mins. Add coconut curry sauce to the pan. Bring to a boil.
  7. Add browned meatballs to the skillet so they are sitting in the curry mixture. Place in the oven and bake at 375F for 15 minutes.
  8. Serve on a bed of rice or spinach.

serves 6.

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Marinated Goat and Roasted Potatoes

goat

One of my very good friends from work always tells me what she is making for dinner that night- her recipes always sound super delicious and every time I have eaten at her house it has been devine! She is Italian… it must be why 🙂 She shared this recipe with me and I am SO glad she did!! This will be a keeper for sure!

Ingredients:

1.5 c goat meat, cut into med sized cubes

1/4 onion, chopped

3 garlic cloves, minced

1/4 tsp oregeno

1/4 tsp fresh parsley

pinch of chili flakes

sea salt

3/4 c white wine

1 c water

3 tbsp olive oil, plus more to coat potatoes

Directions:

1. Wash your goat meat

2. In a zip lock bag add onion, garlic, oregano, parsley, chili flakes, a couple of dashes of sea salt, 1/2 c white wine and goat meat. Let it marinate over night mix turning the ingredients in the bag every once in a while.

3. When you are ready to cook, pre heat your oven to 350F.

4. Cut your potatoes into thick slices, coat in olive oil and sea salt and bake till they are crispy- about 30 minutes.

5. While the potatoes are baking, throw everything from your zip lock bag into a strainer. In a frying pan heat 3 tbsp of olive oil on high heat. Pan fry your meat till brown on the sides. Remove from burner and pour everything from your frying pan into your baking dish over top of potatoes. Top with 1/4 c of white wine and 1 c of water. Cover with tin foil and bake for 1.5 hours.

xo erin