Red Curry Meatballs

INGREDIENTS 

For the meatballs

• 1 lb ground turkey
• 1/2 tbsp garlic powder
• 1 tbsp basil
• 1 tsp chili powder
• 1 tsp cumin
• 1 tbsp olive oil or avocado oil
• 1 egg
• 1/4  cup flour (any kind)
• 1/4 cup rolled oats
• 1/8 tsp sea salt

For the curry

• 1 yellow onion, sliced
• 1 tbsp avocado oil or olive oil
• 1 tbsp minced garlic
• 1 can of coconut milk
• 3 tbsp curry powder
• 2 – 3 tbsp lime juice

For the cabbage salad

• 4 cups purple cabbage, sliced
• 1/4 cup cilantro, diced
• 2 tbsp rice vinegar
• 1 tbsp fresh lime juice
• pinch of salt

DIRECTIONS

1. Preheat oven to 400 F.
2. Mix together all ingredients for the meatballs. Form into small meatballs and arrange evenly in a casserole dish. Bake meatballs for 10 minutes.
3. While meatballs are baking, prepare curry sauce by heating oil in a frying pan over a medium-high heat.
4. When the oil is hot, add onion and saute for 2-3 minutes. Add remaining curry ingredients. Bring to a simmer.
5. After meatballs have baked for 10 minutes, remove from oven and cover with curry sauce. Bake for an additional 7-10 minutes.
6. While meatballs are baking, prepare cabbage salad by combining all ingredients in a bowl. Mix well.
7. Serve meatballs and salad with a side of cauliflower rice, brown rice, or quinoa.
8. If you are meal prepping, add 2 – 4 meatballs, 1 cup cabbage salad, and 1/2 cup of rice/quinoa evenly between containers and refrigerate for up to 4 days.