Coconut Curry Meatballs

 

30 leftover Meatballs

1 T. olive oil

4 cloves garlic minced

1 medium yellow onion diced

13.5 oz coconut milk

6 oz tomato paste

1 tsp cayenne pepper

2 tsp garam masala

1 tsp curry powder

1/2 tsp ginger powder

1 tsp chili powder

salt and pepper

1 T. tapioca flour optional for thickening

water or broth for thinning

 

In a large skillet heat olive oil over medium high heat. Add onions and cook for 3-5 minutes or until soft. Add in minced garlic and cook for another minute. Pour in coconut milk. Whisk in tomato paste, cayenne pepper, garam masala, curry powder, ginger powder, chili powder, and salt and pepper. Sauce should start to thicken. If you want a thicker sauce, dissolve tapioca starch or corn starch in a bit of warm water and whisk in, bring to boil, reduce to low and simmer. Add meatballs and cover. Cook on med-low for 10-15 minutes or until meatballs are heated through. If sauce is too thick, add a bit of water or broth. Taste for seasoning and adjust spice level as needed. Serve over rice or cauliflower rice, and a side of pita or naan bread. Yum!