Meatballs with Creamy Thai Style Sauce

from Healthy in a Hurry, Danielle Walker ‎
Serves 4 to 6

Jillian's Notes
I've never actually made this according to the recipe. I throw all sorts of veggies in and it's always great (never even tried the radishes).This is from a paleo, gluten free, whole 30 friendly cookbook so several ingredients can be substituted with their traditional equivalent (soy sauce for coconut aminos, white sugar for coconut sugar, peanut butter for almond butter, etc.). The homemade sauce and seasoning blend (at the bottom of the page) are delicious, but you can also use a store-bought peanut/almond sauce and tagine seasoning for a shortcut. We serve this over rice.

Ingredients

• 24 cooked frozen meatballs
• 3 green onions, white and tender green parts
• 2 bunches small white radishes, stemmed and halved (or quartered if large)
• 2 heads baby bok choy, ends trimmed and leaves separated
• 1 red bell pepper, seeded and thinly sliced
• 1/3 cup creamy Thai-Style Almond (or peanut) Sauce *see note
• 1 (13.5-ounce) can full-fat coconut cream
• 1 1/2 teaspoons Tagine Seasoning *see note
• 1 teaspoon fine sea salt
• 1/4 cup loosely packed fresh cilantro leaves
• 1 fresh red chile, thinly sliced

Method

In a Dutch oven, combine the meatballs, white parts of the green onions, the radishes, bok choy, bell pepper, almond sauce, coconut cream, tagine seasoning, and salt. Set over medium-high heat and bring to a boil, then turn down the heat to medium-low, cover, and simmer for 10 minutes. Uncover and continue to simmer for 3 to 5 minute, until the sauce has thickened and the meatballs are cooked through.

Remove the pot from the heat and top with the green parts of the green onions, the cilantro, and chile. Serve immediately.

Make It Ahead: Prep and combine all of the ingredients except the cilantro and red chile in a resealable bag or airtight container and store in the freezer for up to 6 months. Thaw overnight in the refrigerator before cooking.

To Use an Electric Pressure Cooker: Place all of the ingredients except the cilantro and red chile in the pressure cooker, add 1/4 cup chicken Bone Broth, select the manual button, and cook at high pressure for 5 minutes. Quick release the pressure and serve as directed.

To Use a Slow Cooker: Place all of the ingredients except the cilantro and red chile in the slow cooker and cook on low for 8 hours or on high for 4 hours. Serve as directed.

Thai-Style Almond (or peanut) Sauce:

‎
Makes 3/4 cup

• 1 clove garlic, crushed
• 1/4 cup tahini
• 1/4 cup unsweetened almond or cashew butter (or peanut butter)
• 2 tablespoons freshly squeezed lime juice
• 1/4 cup coconut aminos (or soy sauce)
• 2 tablespoons coconut sugar (or white sugar)
• 1 teaspoon peeled and grated fresh ginger
• 1 to 2 tablespoons water
• Fine sea salt and freshly ground black pepper

In a small bowl, whisk together the garlic, tahini, almond butter, lime juice, coconut aminos, coconut sugar, and ginger. Slowly whisk in just enough of the water to create a thick and creamy sauce. Season to taste with salt and pepper. Store in an airtight container in the refrigerator for up to 1 month.

Tagine Seasoning:
Makes 1 3/4 cup

• 1/4 cup ground cumin
• 1/4 cup ground coriander
• 2 1/2 tablespoons fine sea salt
• 2 tablespoons ground cinnamon
• 1 tablespoon plus 1 teaspoon ground ginger
• 1 tablespoon plus 1 teaspoon ground turmeric
• 1 tablespoon ground nutmeg
• 1 tablespoon freshly ground black pepper
• 2 teaspoons ground allspice
• 2 teaspoons cayenne pepper

In a bowl, stir together all of the ingredients, mixing well. Store in an airtight container in the pantry for up to 6 months.