You’d have to be a meatball to think you could take a good blog worthy photo of meatballs on a bed of sauteéd cabbage at night in an antique, I mean antiquated kitchen, but you know what? I don’t care how the meatballs really look, I care more about how they taste. I love beef, for us it’s the true sustainable meat, which I think enhances the idea of eating beef for me. And meat balls made ahead of time and frozen, what could be better? I like to mix up a batch of these meatballs, freeze individually and use them for quickie lunches with a vegetable. Wait, that suspiciously sounds like a Paleolunch… . A couple of meatballs, a beet or some squash washed down with a glass of milk and I’m good to go until milking time. If I make these for dinner I make the sauce, if I’m just cooking up a few for lunch, I skip the sauce part, it isn’t necessary. This also makes an excellent meatloaf mix or breakfast sausage, for when you get tired of the sage flavor.
1 lb ground beef
1 small onion diced fine
1 clove of garlic (optional), minced or microplaned if you really like a strong garlic flavor
1 -2 tablespoons of curry powder ( I like hot, but any curry would work)
½ teaspoon salt
ground black pepper to taste
Bake at 400°F in large glass baking dish for 25 minutes.
2 tablespoons butter, ghee or coconut oil
1 clove garlic crushed
1 tablespoon honey
1 tablespoon curry powder
½ cup chicken or beef broth
In a large skillet, sauté garlic in butter or coconut oil over medium heat for 2 -3 minutes. Add honey and curry powder and whisk together. Add broth and continue to whisk until mixture is smooth. Add cooked meatballs and simmer for five to ten minutes. Serve.