This is my easy to make a head of time, meatball version of a classic Indian Vindaloo spice recipe, perfect for a “beginner” who doesn’t usually cook Indian. The spice mixture is fragrant, full of amazing flavors, and is perfectly paired with sweet coconut milk. Hands down, one of the most delicious mid-week meals I make that everyone, I mean everyone, loves. I use the meatballs and lentils to serve to the kids sans sauce. Making it a perfect 1-2 Punch meal (1 meal, served 2 ways for every kind of eater in your house).
- Pork Vindaloo Meatballs:
- 1 lb. organic ground port
- 1/2 cup bread crumbs
- 1 large egg
- 1/4 cup ricotta cheese
- 1 1/2 Tbsp. Vindaloo Curry spice mixture
- 1 tsp. salt
- Vindaloo Coconut Curry Sauce:
- 1 medium onion, diced into 1/2
- 2 large carrots, peeled and sliced into thin pieces
- 1 small poblano pepper, diced into 1/2
- 2 Tbsp. Vindaloo Curry spice mixture
- 1 Tbsp. tomato paste
- 1 cup of canned crushed tomatoes or canned tomato puree
- 1 - 14 oz. can of lite coconut milk
- Serve with....
- Lentils of your choice
- Grains of your choice
- Sautéed Veggies of your choice (I like sautéed onions, peppers, and greens)
- Let’s first make the meatball mix. Preheat the oven to 400 F.
- In a medium sized bowl, combine the pork meatball ingredients. Stir together until it is a cohesive mixture. Make 1″ meatballs (I prefer to use my hands) and then place in a baking dish or cast iron skillet.
- Place meatballs in the oven and bake for 15 minutes. Take out and set aside while you make the lentils and sauce.
- Let’s make the sauce. In a medium sized sauce pan, sauce 1 Tbsp. coconut oil and 1 tsp. olive oil. Add in the chopped onions and stir until well coated. Allow to cook down and soften over low heat, about 7 minutes.
- Add in the carrots, fresh ginger, and fresh garlic. Stir and allow to continue to cook over low.
- Add in the tomato paste and the vindaloo spice mixture. Stir to coat the veggies and allow to cook until fragrant, about 3 minutes.
- Add in the tomato sauce, stir and allow to cook for 2 minutes. Add in the coconut milk and stir.
- ** If your little one does not like any kind of spice, simply use the meatballs without the sauce. I buy a high quality Marinara and keep it in the fridge for meals just like this. Serve cooked meatballs with canned marinara and veggie lentils. When starting out introducing kids to spice, I usually make my sauces as I want them and dilute with tomatoes or other ingredients and serve slightly spicy to the kids.
- Cover and allow to simmer over medium-low heat for 15-20 minutes. Check the sauce periodically so that it does not burn on the bottom.
- Once the meatballs are finished, drop them into the sauce and allow them to cook for another 5 minutes. Turn off heat and cover until the rest of the meal is ready.
- Prepare the lentils as directed. In a small skillet, sauce 1 Tbsp. coconut oil and add in the veggies of your choice. Allow to soften, covered over medium low heat, about 10 minutes. Season with salt and pepper.
- Combine the veggies and the lentils once finished.
- Serve the meatballs, covered in the sweet Vindaloo Coconut sauce, with a side of the lentil – veggies.