Hello Motivation Mondays! We are back on after this extended quiet period while I've been busy with school and out of town traveling. But, don't worry, because this week's Motivation Monday recipe is back and with a bang!

Over a week ago, I decided to start the Whole 30 challenge for the second time and have been constantly searching for flavorful, creative and healthy meals to make. I then came across these Coconut Milk Meatballs from the blog I Heart Umami, and had been craving them for days! I have always loved all types of curry dishes and this recipe is the perfect combination of East and West cuisine. Yesterday, I finally got around to making them and am still dreaming about the creamy, decadent, flavorful taste of these coconut curry meatballs. Like me, you guys will never look at meatballs the same way again. They are amaze-balls!!! :)

This recipe is also easy to double and take the additional leftovers (if there's any) with you to work throughout the week and reheat.

This kind of recipe makes the Whole 30 challenge a breeze. I can't wait for you all to try them and make sure to share some love and tag me on Instagram @oliviasobjectionsofobsession and follow me live on snapchat @oliviajoan21

Ingredients

2 lbs ground chicken (50 % breast, 50% thigh) or turkey, lamb, veal
Lime juice
Cilantro for garnish

Meatball seasonings:

¾ cup cilantro
2 small shallots
¾ cup diced carrots
¼ cup basil leaves
½ tbsp ginger
1 tbsp fish sauce
½ tsp salt
½ tsp cumin powder
2 tbsp coconut cream

Sauce:

14 oz full-fat coconut milk 1 can
1 tbsp red curry paste I use Thai Kitchen (sub green curry paste)
1 tsp fish sauce
1 tbsp tomato paste no sugar added (sub 2-3 tsp of marinara sauce)
¼ tsp ground coriander powder (cilantro)
¼ tsp garam masala powder (combination of cloves, nutmeg, cinnamon, cumin, black pepper)

Instructions

Combine and blend the first 5 ingredients listed under "meatball seasonings" in a food processor until finely chopped. Add the rest of meatball seasonings and blend well.
Pre-heat oven to 410/420 F. LIne a non-stick aluminum foil over a large sheet pan. Mix ground meat with the seasonings from Step 1. Mix well and form golf ball size meatballs (about 20 meatballs). Bake first side 20 minutes and flip side 15 minutes or until the meatballs are completely cooked through.
While the meatballs are cooking, mix ingredients under “sauce”. Slow simmer over medium-low heat. Keep stirring the sauce until everything is combined and reduced to a thicker sauce (similar to tomato soup texture). Taste and see if more salt, tomato paste, or red curry paste is needed. * keep stirring the sauce to prevent it from burning in the bottom.
Once the meatballs are cooked through and the sauce is thickened, add the meatballs back to the sauce. Simmer for another 3 minutes. Coat the sauce over meatballs. Drizzle with lime juice and garnish with cilantro leaves before serving.

Coconut Milk Meatballs (Whole 30)