Ingredients
Instructions
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1.
Prepare Meatballs: Preheat oven to 400 F. In a bowl, combine all the meatball ingredients. Form the mixture into 1.5-inch meatballs and place them into a 9x13-inch baking dish you will use for the casserole. Bake for 15 minutes, then transfer onto a plate, keeping the juices in the baking dish.
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2.
The rice: While the meatballs are baking, place rice in a bowl and pour in boiling water one inch above the rice. Set aside for 15 minutes, then drain.
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3.
Prepare the Sauce: Meanwhile, heat the coconut oil/butter in a saucepan over medium heat. Add bell peppers and carrots, and sauté until they start to soften, about 3 minutes.
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4.
Add ginger, garlic, garam masala, cumin, coriander and turmeric. Cook for about 1 minute stirring frequently until fragrant.
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5.
Stir in the tomato paste, coconut milk, and sweetener. Simmer for 5-7 minutes until the sauce starts to thicken. Season with salt to taste, and remove from the heat.
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6.
Assemble the Dish: Using the same baking dish you baked the meatballs in, combine drained rice, 2 cups of broth, 1 teaspoon of ground cumin, 1/2 teaspoon turmeric, green onions, and 1 teaspoon salt. Stir to combine.
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7.
Transfer the meatballs into the sauce and gently mix to coat the meatballs. Arrange the baked meatballs on top of the rice mixture and pour the butter chicken sauce evenly over the meatballs and rice, and bake for 35-40 minutes, or until the rice is cooked and has absorbed the broth.
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8.
To serve, garnish with fresh herbs, and lime wedges if desired.
Nutrition Info
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Estimated Nutritional Values per Serving: Calories: 75 kcal | Protein: 23g | Fat: Saturated Fat: 14g | Unsaturated Fat: 19g | Carbohydrates: 32g | Dietary Fiber: 4g | Sugars: 6g | Sodium: 800mg | Note: This calculation is approximate and can vary based on specific brands and variations in ingredient quantities. (e.g., specific brands of coconut milk and chicken broth, and the exact amount of salt). The carbohydrate count includes rice, almond flour, and any sugars in the coconut milk and honey.
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