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Indian Meatballs with Sweet Coconut Curry Sauce 

Flavorful. Amazing. Incredible. Whole30 Compliant! These are spicy, so this is your warning. There was no holding back, but the coconut curry sauce provides the perfect balance. Served with spiraled sweet potato noodles, and this is the perfect meal prep!

Ingredients for Meatballs 

½ lb ground round (or ground beef)

1 egg 

4 cloves garlic, minced 

¼ large yellow onion, minced 

2 large tbsp cilantro, minced 

Seasoning blend: 1 tsp kosher salt, 1 tsp ground black pepper, 1 tsp turmeric, 1 tsp garam masala, ½ tsp fennel seeds, ½ tsp Indian red pepper, ½ tsp tandoori masala, ½ tsp cumin, and ½ tsp cinnamon. 

Ingredients for Coconut Curry Sauce 

¼ large red onion, minced 

3 cloves garlic, minced 

1 tsp tomato paste 

1 tsp curry powder

7 oz tomato sauce 

1 can (14 oz) full fat coconut milk 

1 tbsp cilantro, minced 

½ tbsp arrowroot starch/powder or tapioca powder 

1 ½ tbsp date syrup (softened [pitted] dates pureed with water), more if necessary

Salt and pepper to taste 

Parsley and cilantro for garnish 

Olive oil

Other Ingredients 

Sweet potato noodles 

Directions for Meatballs 

Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper and spray with a small bit of nonstick spray. 

In a large bowl, combine all ingredients and mix thoroughly. 

Using a small ice cream scoop or a large tablespoon, form balls – this mixture should make 6-8 meatballs. 

Once the meatballs have formed, place them into the oven and let them bake or 15-18 minutes or until the internal temperature reads 150 degrees Fahrenheit. 

Directions for Sauce 

In a large, deep pan or pot, heat a few tbsp of olive oil over medium heat. 

Add in the onion and the garlic and cook until the onion becomes translucent.

Once the onion has cooked, add in the tomato sauce and the coconut milk. Stir to incorporate. 

Bring the mixture to a simmer and add in the tomato paste and date syrup. 

Toss in the cilantro. 

Reduce the heat and let cook. 

Stir and add in the arrowroot starch to thicken.

Once the meatballs are finished in the oven, place them into the sauce and allow to finish cooking for another 5-7 minutes. 

Taste the sauce and adjust the seasonings and sweetness accordingly. 

Once the meatballs are fully cooked and the sauce has thickened enough to coat the back of a wooden spoon, remove from the heat.

NOTE: sweet potato noodles are best when blanched. Do not eat them raw. 

Garnish and serve. 

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