One pan coconut curry pork meatballs are Whole30 approved, made in under 40 minutes, and packed with veggies and protein! Serve over cauliflower rice or zoodles!
For the meatballs:
1 pounds ground pork
2–3 Tablespoons coconut flour
1/2 cup shredded carrots
1 Tablespoon freshly grated ginger
1/4 cup cilantro, minced
2 scallions, minced
1 Tablespoon green curry paste
salt and pepper
1 Tablespoon coconut oil (sub sesame or avocado)
Coconut Curry Sauce:
1 can full-fat coconut milk
1/2 cup smooth all-natural almond butter
1 Tablespoon coconut aminos
1 Tablespoon curry paste
1 Tablespoon fresh lime juice
2 cloves of garlic, minced
1 teaspoon grated ginger
1 red bell pepper, julienned
1 small carrot, julienned
Chopped or sliced almonds
Diced green onion
Make your coconut curry sauce. Add all sauce ingredients to a blender or food processor. Blend until smooth and set aside.
Make your meatballs. In a large bowl, add the ground pork, coconut flour (start with 2 Tablespoons and add the third if needed), egg, carrots, ginger, cilantro, scallions, green curry paste, salt and pepper. Use clean hands to mix and form into 16 meatballs.
Sear the meatballs. Place a large deep skillet over medium-high heat and add in coconut oil. Add the meatballs and brown on all sides, about 5-6 minutes total. You may need to do this in batches, depending on how many meatballs you can fit in your skillet without overcrowding them. When meatballs are done browning, transfer to a plate and set aside.
Cook the meatballs through. Add all the meatballs back into the skillet. Reduce the heat to medium-low and add your coconut curry sauce to the pan. Cover, reduce heat to low, and simmer for 15 minutes.
Add in your extra veggies! After 15 minutes, remove lid and gently stir in the red bell pepper and carrot. Simmer for 5 more minutes uncovered.
Serve with cauliflower rice or zoodles! Garnish with chopped almonds, green onions, and cilantro.
Keywords: meatball, easy dinner, whole30