Spiced Curry Meatballs

November 30, 2018


 Full of flavor and yummy but, did not want to be photographed for two reasons. One just wanted to be shiny, two we were hungry.


If you want to make your curry have extra kick, here is one way to do it. I enjoy shifting the taste of a yummy recipe just a bit through spice to make it more interesting. I have many recipes I cook regularly that use curry but I don't usually make it more spicy. There are a lot of different curry blends/powders and it depends on your taste buds on which one you like. If you found a really spicy one then no need to add more unless you love the burn. In this case adding in the red pepper and chili pepper it makes it feel like a good fusion that is not over powerfully curry.

This dish had a lot of sauce that is not quite a soup. I suggest eating it over sweet potatoes, cauliflower, quinoa or squash.



  • 3 lb of ground meet(I do 2 of beef and 1 turkey)

  • 2 tbsp of Flax

  • 2 tbsp of water

  • 2 tbsp oil/fat (I used coconut oil)

  • 3 tbsp curry

  • 1 tsp salt

  • 1/4 tsp red pepper

  • 1/8 tsp chili pepper

  • 1/2 can coconut milk(7oz)

  • 1/2 can tomato paste(3oz)




  • Add spiced, flax, water to meat in a bowl

  • Mash meat together

  • Form meatballs

  • heat up a skillet with oil/fat

  • Let the oil coat the pan

  • Add in coconut milk and tomato paste 

  • Bring to a simmer and stir till well mixed

  • Place meat balls in and cover with a lid

  • Stir occasionally till meatballs are cooked through but still soft

  • This takes about 10 minutes

  • Remove skillet from heat and put your yummy food in a bowl or container so your meatballs don’t get chewy



Please reload

© 2016 by Celiac on the Range Proudly created with Wix.com