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Thai Coconut Meatballs – paleo recipe
Stav Kogan

Thai Coconut Meatballs

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb ground pork
  • 1 lb ground turkey or beef
  • 5 green onions, chopped
  • 2 cloves garlic, minced
  • 1 TBSP sesame oil
  • 2 tsp fish sauce
  • 1 TBSP coconut vinegar or apple cider vinegar
  • 2 TBSP coconut oil
  • 1 cup coconut milk
  • 2/3 cup chicken broth
  • 1 TBSP pure maple syrup
  • 1 TBSP lime juice
  • 1 TBSP arrowroot starch
  • 3 TBSP cold water

Method
 

  1. In a large bowl, combine the pork, turkey or beef, green onions, garlic, sesame oil, fish sauce, and vinegar.
  2. Mix well with your hands, and form into 36 1½-inch meatballs.
  3. In a large skillet, heat the coconut oil over medium heat.
  4. Add the meatballs to the skillet, and cook, turning occasionally, to brown them on all sides.
  5. Place the browned meatballs in a slow cooker.
  6. In a small bowl, combine the coconut milk, chicken broth, curry paste, and maple syrup.
  7. Pour over the meatballs.
  8. Cook the meatballs on low for 5-6 hours or on high for 4-5 hours.
  9. Add the lime juice, and stir gently.
  10. In a small bowl, stir together the arrowroot starch and cold water.
  11. Add the mixture to the slow cooker, and stir gently.
  12. Cook, uncovered, on high for 15 minutes, and serve.

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