Meatballs with Sriracha Cream Sauce & Curried Cabbage
3 ozs Extra Lean Ground Beef (Grass- Fed)
1/3 tsp Sea Salt (divided)
1 1/2 cups Napa Cabbage (chopped)
1 1/2 tbsps Extra Virgin Olive Oil
1 1/8 tsps Curry Powder
1/3 cup Canned Coconut Milk
2 tsps Sriracha
1 1/2 tsps Water (optional)
Amount per serving
1Preheat the oven to 350oF (177oC) and line a baking sheet with foil.
2In a mixing bowl, use your hands to combine the ground beef and 1/3 of the salt. Divide and form into meatballs about 1 1/2 inches in diameter. Transfer to the baking sheet.
3In a separate baking dish, combine the cabbage, olive oil, curry powder and 1/3 of the salt. Add the meatballs and cabbage to the baking sheet and cook in the oven until the beef reaches an internal temperature of 160oF (71oC), about 15 to 20 minutes.
4Meanwhile, combine the coconut milk, sriracha and remaining salt in a small pot over medium-low heat. Cook until just warmed through and there are no clumps of coconut milk left. If needed, add water one tablespoon at a time if the sauce is too thick.
5Divide the meatballs and cabbage onto plates or into containers if on-the-go. Top the meatballs with the sriracha cream sauce. Enjoy!
LeftoversRefrigerate in an airtight container for up to three days.
Serving SizeEach serving equals approximately 3 to 4 meatballs, 1/3 cup of sriracha cream sauce, and 1.5 cups of roasted cabbage.
More FlavorAdd breadcrumbs, egg, spices or herbs to your meatballs.
Additional ToppingsTop with sliced green onions or sesame seeds.
No Sriracha SauceUse tomato paste or curry powder with the coconut milk instead of sriracha.