Coconut Celery Meatballs
Not sure what to make for dinner? This coconut celery meatballs recipe is an easy and delicious twist on the regular spaghetti meatballs in tomato sauce.
Servings: 2
Calories: 753kcal
Ingredients
- 10.5 oz minced pork (or beef or a mix) small balls
- 2 cups celery finely chopped
- 2 cups carrot finely chopped
- 1 cup onion chopped
- 2 cloves garlic minced
- 1/2 cup water
- 1.5 cup unsweetened coconut milk
- 1/2 teaspoon paprika powder
- 1/2 teaspoon garam masala/curry powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon ground cumin seeds
- black pepper to taste
- sea salt to taste
- 1.5 cup whole wheat fusili (or gluten-free alternative) uncooked
Instructions
- In a large skillet or pot, heat cooking oil over medium heat. Cook meatballs until lightly browned. When ready, take out of the skillet and set aside.
- In the same pan, sauté onion for 2 minutes. Add more oil if needed. After 2 minutes, add garlic and cook for another 2-3 minutes before adding the celery, carrots, paprika powder, turmeric powder, curry powder, and cumin.
- Cook for 5 minutes. Stir regularly.
- Then add coconut milk, meatballs, and water. Season with salt and pepper. Cover and cook for 15 to 20 minutes, or until the carrots are soft. Stir occasionally.
- Cook pasta in lightly salted water according to the instructions on the package.
- When the carrots are cooked through, add drained pasta to the mix. Give it a good stir and cook for a minute or 2 more.