Gluten-Free, Whole30, Paleo, Keto 

It’s the time of year for stews, soups, and everything hearty! Although it is perfectly acceptable to eat these heart-warming. belly-filling foods all year round, it just hits different when the temperature is falling outside. 

This new recipe is an Indian fusion of flavors that will leave you feeling full and satisfied. Whether you are in need of a meal for the whole family or a meal prep option for one, this is a simple recipe that won't take much of your time. This recipe could even be doubled or tripled if you wanted to take it to a larger gathering!

Guju Sauce Used: Red Pepper Indian Sauce

Source of inspiration:

We love serving up a platter of meatballs infused with all of the delicious flavors of India. Our Red Pepper Indian Sauce pairs perfectly with these turkey and pork meatballs, serve these up just as they are or over a bed of your favorite grain such as brown rice, millet or quinoa. 

Servings: 4 

Prep Time: 10 min

Cook Time: 25 min

Total Time: 35 min

Ingredients: 

• ½ pound of ground pork
• ½ pound of ground turkey
• 1 large egg
• ¼ cup almond flour
• 2 whole scallions, minced
• ¼ cup parsley, minced
• ¼ cup cilantro, minced
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 1 tablespoon yellow curry powder
• ½ jar of Guju Red Pepper Sauce 
• ¼ cup English peas

Directions: 

1. Preheat your oven to 350 degrees Fahrenheit.
2. Add all ingredients except the Guju Red Pepper Indian Sauce and English peas to a large mixing bowl and gently mix together.
3. With your hands, form into 8 large meatballs.
4. Arrange on a baking tray lined with parchment paper.
5. Bake in the oven for 10 minutes, then flip and continue to bake for 10 more minutes.
6. While the meatballs are baking, warm your Guju Red Pepper Indian Sauce in a small saucepan on low heat.
7. Remove meatballs from the oven and serve over warmed Red Pepper Indian Sauce, garnished with English peas and optional additional minced herbs. 
8. Store leftovers in the fridge for up to 3 days. 

Notes: Use ground meats that you have stocked in your freezer! We liked using half pork and half of another meat in our meatballs such as beef, chicken or turkey. 

Recipe creation and photography done by Sarah Steffens @sarahsteffens_personalchef