Curry Meatballs
Curry has delicious flavor, and these Curry Meatballs are moist and flavorful, and healthy too!
Equipment
- 1 medium-large mixing bowl
- 1 large pan or Dutch oven
- 1 wooden spoon
- Measuring spoons
- measuring cups
Ingredients
Meatballs
- 1 pound ground pork
- ½ Tbsp. curry powder
- ½ tsp. garlic powder
- ½ tsp. turmeric powder
- ¼ tsp. salt
- 1 Tbsp. arrowroot powder
Gravy
- 3 Tbsp. shortening can use ghee, or butter if not dairy free
- 3 Tbsp. arrowroot powder
- 1-¾ cup almond milk or dairy milk if not dairy free
- 1-¾ cup chicken broth
- 1 teaspoon salt less if broth is salty
- 1 Tbsp. curry powder
- ½ tsp. turmeric powder
- ½ tsp. garlic powder
Instructions
- Place all the meatball ingredients in a medium sized bowl. Mix thoroughly. Form into 12 balls and set aside.
- Melt the shortening in a large pan or skillet on medium heat. Whisk in the powder. While whisking, slowly add the milk followed by the broth. Whisk in the spices. Let simmer for just a few minutes to thicken and infuse flavors.
- Place the meatballs into the sauce. Gently stir to coat. Keep on a light simmer and cover. Cook for about 10 minutes or until internal temperature reaches 165. Turn over halfway through.
- Serve and enjoy!