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Monday, 27 July 2015

Pork Vindaloo Meatball Recipe

A low carb and gluten free meatball recipe inspired by the classic Goan dish Pork Vindaloo


  • 1lb ground pork
  • 1/2 cup cauliflower puree
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/8 tsp ground cloves
  1. Preheat oven to 375 degrees F
  2. Combine all of the meatball ingredients and mix thoroughly. Form mix into 16 meatballs. 
  3. Bake for 15 minutes on a baking sheet Alternately, steam in a colander for 15 minutes.

Vindaloo Sauce

  • 1 tsp grapeseed oil
  • 1 tsp onion powder
  • 3 garlic cloves, minced
  • 3 cardamom pods, lightly cracked
  • 1 Tbsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp salt
  • 1/2 tsp ground turmeric
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp mustard powder
  • 1/8 tsp ground cloves
  • 3 bay leaves
  • 1/2 tsp stevia
  • 1 Tbsp zero sugar ketchup (or 2 tsp tomato paste, 1 tsp vinegar, 1/4 tsp stevia)
  • 1/2 cup water
  • 2 Tbsp apple cider vinegar
Directions: (prepare while meatballs are cooking)
  1. Heat the olive oil in a medium in a saucepan. 
  2. Add the water, apple cider vinegar, ketchup, sweetener, onion powder, garlic,  the cardamom, chili's, cumin, coriander, salt, turmeric, ginger, cinnamon, mustard powder, bay leaves and cloves to the pan and bring to a boil. 
  3. Reduce the heat and simmer for about 10 minutes. 
  4. Remove the meatballs from the oven and add them to the sauce. Simmer the meatballs in the sauce, covered and over low heat for at least 30 minutes - or up to an hour. The longer they simmer, the more flavor they will take on from the sauce.

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