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Curry Butternut Squash with Lamb Meatballs

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Cuisine Uncategorized
Servings 4

Ingredients
  

  • 1 Head of Caulflower
  • 1 Small Butternut Squash I used 1.5 lbs of butternut squash
  • 1 Small Yellow or sweet onion Sliced
  • 2 Jalapeno Peppers Deseeded & Diced
  • 4 Garlic Cloved Thinly Sliced
  • 1 tsp Curry Powder
  • 1 Cup Full Fat Coconut Milk
  • 2 TBSP Fresh Basil finely Chopped or 2 tsp dried basil
  • Juice of 1/2 Lime
  • INGREDIENTS FOR LAMB MEATBALLS
  • 1 LB Ground Lamb meat
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1 Small Sweet or yellow onion Diced
  • 1/2 Cup Almond flour
  • 1 Egg Beaten

Instructions
 

  • Preheat oven to 425.
  • Sprinkle chopped butternut squash with salt, black pepper & drizzle with olive oil or avocado oil. Roast until squash is slightly crispy on the outside and soft on the inside.
  • While butternut squash is roasting, mix the ingredients for the meatballs. Mix the almond flour, salt, black pepper, diced onion and the egg in a medium sized bowl. Than add the meat to the bowl & mix all ingredients together.
  • I baked the meatballs in my muffin pan and one pound of meat made 10 small to medium sized meatballs. Bake for approximately 45 minutes or until internal temperature is 160 degrees. I have found having a meat thermometer is lifesaving, you don't have to worry that your meats are not properly cooked.
  • Saute onions and jalapeno peppers in a large frying pain till soft, add sliced garlic and curry powder, cook for an additional 5 minutes.
  • Once the meatballs and butternut squash are done roasting add both to the frying pan with the sautéed onion mixture. Also add 1 cup coconut milk, fresh basil and stir.
  • Place lid onto the frying pan and simmer for an additional 5 minutes. Serve over cauliflower rice.

Notes

  1. SHORTCUTS:
    1. Buy your coconut milk or make it ahead of time.
    2. You can find cauliflower rice at most grocery stores
Keyword curry, lamb, meatballs, spaghetti squash