Keto Curry Meatballs

For the meatballs:
2 lbs 93% lean ground turkey
1 lb 85% lean ground beef
3/4 cup almond flour
1/2 cup ricotta
2 eggs
1/4 cup fresh parsley or cilantro chopped
1/4 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ginger powder
1 1/2 tsp salt
1 tsp pepper
1/4-1/2 tsp red pepper flakes

For the sauce:
2 14.5oz cans full fat coconut milk
1 cup chicken stock
1 medium white onion diced
4 cloves garlic minced
2 tsp Thai green curry paste
1 Tbsp turmeric
1 Tbsp curry powder
2 Tbsp olive oil
Salt and pepper to taste
2 Tbsp cilantro for garnish

Start with the sauce since it takes time to simmer and reduce. Heat a large sauté pan or pot on medium heat. Add the olive oil, onion, some salt and pepper and cook for about 2-3 minutes or until translucent. Add the garlic and cook for another 30 seconds. Then add the curry paste, turmeric and curry powder and cook for about 2 minutes. This blooms the spices and really intensifies the flavor. Then add the coconut milk and chicken stock and lower the heat to medium low and simmer uncovered for about 20 minutes or until your desired thickness. Then taste and add more salt and pepper if needed.

For the meatballs, preheat your oven to 400 degrees. Then add all the ingredients into a big bowl and mix with your hands until everything is thoroughly incorporated. Line 2 baking sheets with parchment paper or silicone mats. Place cling wrap over a food scale and measure out each meatball to be 1.5 oz. If you don’t have a scale, make them slightly larger than a golf ball. I find that it’s easier to just place them on the sheets without rolling them quite yet. Once they are all on the sheets you can start rolling them into a ball one by one. I can’t stress enough how much wearing gloves helps here. Even dipping your hands in water doesn’t really help because the mixture is so sticky. Once they are all rolled place in the oven and bake for 20 minutes. Add the meatballs to the sauce and put back on the heat to warm everything back up. Garnish with the chopped cilantro and enjoy!

Tip: these meatballs are versatile. Leave out the ginger powder and you can use them with spaghetti sauce, Swedish meatball sauce, etc...

Macros (per meatball):
100 calories
6g fat
10g protein
0.5 net carbs

Macros (per 1/4 cup of sauce):
106 calories
9.4g fat
1.2g protein
3.9 net carbs

This is a big recipe. Feel free to cut it in half if desired.