Turmeric Curry Lamb Meatballs with Tahini Whipped Sweet Potato – Meal Prep Lunches

Share on pinterest
Share on facebook
Share on google
Share on twitter
Share on stumbleupon

Gluten Free - Dairy Free - Paleo - Easy Meal Prep

There is just something about this time of year that makes my body crave warm, rich curry dishes. Warm spices and creamy sauces, I’m seriously craving this meal all over again as I write this. Although I’m sure your thoughts may be that curry dishes are time consuming, rich and full of fats and usually paired with less nutrient dense carbs like rice but FEAR NOT! This dish is a healthier, dairy free, gluten free option to satisfy those curry cravings and so, SO easy to make. 

Living in Alberta (responsible for the vast majority of cattle production in Canada) we are open to a large variety of different proteins from many different ranches/producers, some of which using grass-fed, ethical by nature and holistic farming techniques. In all honesty, I don’t always buy organic grass fed, but I make my best effort to. On top of the health benefits and ethical stand point, I really enjoy supporting local businesses, and we are nothing short of home grown goodness here in Alberta. That being said, I chose to make these meat balls with some grass fed, organic lamb I had picked up at the market. And you really can’t go wrong with the combination of lamb and curry, and let me tell you this sauce pairs so perfectly with these lamb meat balls, creamy from the coconut milk and full of flavourful spices. If you’re not a big fan of lamb you can easily substitute for beef. Also, this recipe makes about 16 medium sized meat balls, so depending on your needs this was more than enough for just me for lunches for the week (I can eat about two per plate) but it worked perfectly for my husband who usually eats the same meals as meal. You could also portion out what you need for the week and freeze the rest for another time.

We don’t eat a lot of rice in our household but I had a couple of nice white sweet potatoes on hand and I had been dreaming of mixing up with some tahini and let me tell you, I will never make sweet potatoes without tahini again. Bold statement but I stand by it!

I added some super easy Baked Asparagus with S&P and Lemon and Cumin Roasted Chickpeas to finish this meal off! 

Please see my Easy Meal Prep post for additional benefits and tips for meal prepping!

 

MEAL PREP INGREDIENTS

Lamb Meat Balls  – Makes Approx 16 Medium Sized Balls

3 Shallots 

4 Garlic Cloves

1 Tbsp Lemon

1 Tbsp Coconut Cream (You can also put a can of coconut milk in the fridge overnight and use the top ‘cream’)

1/2 Tsp Ground Ginger

1 Tbsp Garam Masala

1 Tsp Coriander . 

1 Tsp Cumin

1 Tsp Paprika

1 Tsp Salt

3 Eggs Beaten

2 Lbs of Ground Lamb

Turmeric Curry Sauce 

1 Tbsp Ghee (sub coconut oil)

1 Onion Diced

2 Tbsp Minced Garlic

1/2 Ground Ginger

2 Tbsp Curry Powder

2 Tbsp Turmeric Powder

1/2 Tsp Chili Powder

1 Tsp of Cumin

1 Tsp of Coriander

1/2 Tsp of Sea Salt

1/4 Tsp Black Pepper

1/2 Large Can of Crushed Tomatoes

1 Can Full Fat Coconut Milk

Cilantro for Garnish

Tahini Whipped Sweet Potatoes

2 Large Sweet Potatoes Peeled and cut into large pieces

1 Tbsp of Ghee (sub coconut oil)

1 Tbsp of Minced Garlic

1/2 Tsp of Cinnamon

3 Tbsp of Tahini

S&P to taste

Roasted Asparagus with S&P and Lemon

2 Bundles of Asparagus with ends chopped

1 Tbsp of Oil (Avocado or Extra Virgin Olive Oil)

1 Tbsp of Lemon

S&P

Cumin Roasted Chickpeas

1 Can of Chickpeas Strained

Oil to lightly coat (you can use whatever oil to chose to use for the asparagus)

1/2 Cumin

1/4 Tsp of Chili Powder

S&P

MEAL PREP INSTRUCTIONS

1. Preheat oven to 350F and line 2 large baking sheets with parchment paper

2. In a blender add shallots, garlic, lemon, spices and coconut cream for the meatballs and mix until blended

3. In a large bowl add mixture from blender to ground lamb and beaten eggs and mix with hands until fully blended

4. Using a small ice cream scoop, form meat balls and place on baking sheet (makes roughly 16 medium sized meat balls)

5. Place meat balls in oven and bake until browned with slightly crispy outside, turning occasionally. Approx 45 mins. Remove from baking sheet and set aside.

6. In a medium to large pot, boil water and add potatoes and cook until tender

7. Drain potatoes and set aside, once slightly cooled add tahini, ghee, garlic and spices to taste

8. Whip potatoes with a hand mixer and set aside

9. Mix asparagus with oil and spices and add to one half of the baking sheet. 

10. Mix chickpeas with oil and spices and add to same baking as the asparagus and bake for approx 15-20 mins or until the asparagus in tender and slightly crisp on tops and chickpeas and tender 

11.  In a large pan, add ghee to heat of medium, add onions and garlic and cook until clear and browned. Approx 10-15 minutes

12. Add spices to help release flavour, then add crushed tomato and allow to simmer. Approx 10 mins.

13. Add coconut milk and allow to simmer on low for another 5 mins

14. Remove and add directly to meat balls or store separately

15. If you’re serving right away, garnish with cilantro or divide into glass storage as you require 

Like this post? Share with your friends!

Share on pinterest
Share on facebook
Share on google
Share on twitter
Share on print

> YOU MIGHT ALSO LIKE

Leave a Reply

Close Menu