Meatballs in Coconut Broth

Meatballs

1. Add 1 tbsp avocado oil in a frying pan and the sauté the chopped onions and garlic for about 5 minutes until onions are soft.   

2. Add the chilli flakes, salt and ground pepper for additional 2 minutes.

3. Grab a small bowl and add the bread crumbs and milk and mix well until breadcrumbs become nice and moist. 

4. Then in a large ball add the ground meat and create a well for the sauté onions and breadcrumbs to be poured into the middle and hand mix until well combined.

5. With wet hands, shape the meat mixture into golf ball size meatballs and transfer to a lightly greased plate and chill for 30 minutes until firm.

6. In a clean frying pan add the 2 tablespoons of avocado oil and brown the meatballs for 4–5 minutes each side, turning frequently until nicely colored.

Coconut Broth

1. In a medium sauce pan, add the coriander seeds, cardamom, turmeric, cinnamon, and miced ginger. Heat on medium high, stirring, until aromatic; 1-2 minutes.

2. Then add the stock and coconut milk and bring to a boil.

3. Then lower the heat to low and add the meatballs into the sauce and cover. Leave it on low heat, simmering for 8–12 minutes until the sauce is thickened.

To Serve

1. Top with the lime zest and lemon juice and serve hot.