Servings: 4
Ingredients
- 1 lb Fresh Ground Pork
- 1/2 tsp salt or salt to your liking
- 1/2 tsp ground allspice
- 1 tsp curry powder
- 1 tbsp curry powder
- 2 tsp soy sauce
- 2 tbsp garlic powder
- 2 tbsp minced garlic
- 1 tsp onion powder
- 1 egg wisked
- 1/2 cup panko breadcrumbs OR 1/2 cup almond flower (low carb option)
- 2 tbsp avocado oil
- 1 small onion diced
- 1 can coconut milk
- 1 red bell pepper
- habanero hot sauce to taste
- 1/2 tsp cilantro leaves
- 1 lime
Instructions
- In a large mixing bowl, combine the Fresh Ground Pork with salt, black pepper, ground allspice, 1 tsp. of curry powder, soy sauce, garlic, ginger, onion powder and egg. Use your hands to mix and evenly distributed all ingredients in the Fresh Ground Pork
- Incorporate just enough breadcrumbs to hold together and be able to roll one-inch meatballs. You may not need it all.
- Over medium heat, coat the bottom of a large skillet with the avocado oil. Cook the meatballs just until browned on all sides, turning periodically. Set aside on a plate; meatballs are not yet fully cooked.
- Drain excess oil from the skillet, leaving only 2 tablespoons. Add the onion and cook until softened, which should take 2 or 3 minutes. Stir in 1 tbsp. curry powder and cook for 1 minute, until darkened. Add the garlic and ginger, stir in and cook for another minute.
- Add coconut milk and gently stir to combine. Season to taste with salt, pepper, and habanero hot sauce. Stir in the bell peppers.
- Return the meatballs to the sauce and simmer for 10 minutes, or until meatballs are fully cooked to 160 degrees internal temperature with a 3-minute rest. Finish with cilantro and lime juice. Serve over cauliflower rice.
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