I just made the BEST meatballs I think I’ve ever made before in my life. Freakin’ delicious. They aren’t 100% Paleo, 😦 but they were totally worth the tiny bit of Panko breadcrumbs that I used in lieu of something more Paleo… Every thing in moderation, right?! I LOVE, I mean LOVE LOVE LOVE lamb. I love lamb chops. I love a leg of lamb. And NOW… I LOVE lamb meatballs. Seriously, I LOVE IT. And… I LOVE Indian food. But let’s be honest… Indian food is super carby. All that rice…Naan bread…potatoes… You gain 5 lbs in just one sitting. Ok, maybe I’m exaggerating…
So, I tried really hard to keep this Indian meal as healthy as possible. I think I did a pretty good job. The only thing I used that wasn’t Paleo was the Panko breadcrumbs and the Naan bread I might have served on the side. Y’all, you HAD to have something to swoop up the sauce with… I’m just sayin’.
Here’s one of my new favorite Indian recipes!
Yields: 4 servings
- 1 lb ground lamb
- 2-3 garlic cloves, minced
- 1 piece (1 inch) fresh ginger, peeled and minced
- 1 tbsp olive oil plus 1 tbsp butter
- 1 large onion, finely chopped
- 1 tsp turmeric
- 1 tsp cayenne
- 2 tbsp plus 1 tbsp ground coriander
- 3 (8oz) cans of organic tomato sauce
- 1 dried bay leaf
- 1 tbsp honey
- salt and pepper to taste
- 1.5 cups Panko breadcrumbs
- 1/3 cup fresh cilantro, chopped (save a little bit for garnish)
- 1 large egg
- 1 tsp garam masala
- Indian flat bread (Naan) for serving, optional
1. On medium-high heat in a Dutch oven, add olive oil and butter. When it gets hot add onion, garlic, and ginger. Cook until it’s translucent, about 5 minutes. Reserve 2 tbsp of onion mixture in a bowl for later. Add tomato sauce, tumeric, cayenne, 2 tbsp of coriander, honey, bay leaf, salt and pepper to pot. Stir well. Let this simmer, stirring occasionally.
2. Meatball time! In a large bowl add: lamb, reserved onion mixture, garam masala, the other tbsp of coriander, Panko, egg, cilantro, salt and pepper. Using hands or a really good spoon, mix it up until well combined. Start forming balls. Mine were about the size of a golf ball. At this point, I formed a little patty, cooked it in a small skillet, and tasted it to make sure it had enough seasoning.
3. Add meatballs to the simmering sauce and cook for at least 45 minutes. Make sure your meatballs are completely covered. You may need to add a little bit of water to completely cover them. Sauce will begin to thicken. Gently stir sauce and meatballs occasionally. Garnish your meatballs with a little chopped fresh cilantro. It makes it look so pretty!
4. To keep this meal healthy, I served it with a side of sauteed kale and baked Naan bread. (I know the Naan bread is not ‘healthy’!) Feel free to serve it however you want… on a bed of Basmati rice or with your favorite vegetable. Do yourself a favor and serve it with the Naan bread! It’s delicious! You can run it off tomorrow… That’s what I’m going to do! 🙂