Cashew Carrot Meatballs with Silky Coconut Curry Sauce

I was going to make veggie burgers the other day, but then decided that burgers were boring, and I decided to make veggie meatballs instead!  Afterall, who can resist little vegetarian meatballs...certianly not me!  I normally make a walnut mushroom meatball in a red sauce, very Italian, but went a little different direction with these.  I already had the burger mixture made, and it was a carrot cashew mixture that was just begging to be put into some sort of curry sauce, not a traditional red sauce that would be served with classic meatballs.  I decided that silky coconut milk would be perfect with the savory meatballs, so that is what I made. 

The sunny little orange meatballs went perfectly with the silky sauce.  They were filled with the goodness of cashews and sweet carrots enhanced of course with onions and garlic as well as some miso and tamari for that something special!  I think I may just like these better than the Italian style meatballs, they are deliciously exotic, and perfectly spiced!  I served them with rice, and they made for a delicious dinner!  Here is the recipe if you would like to try some for yourself!

 

Cashew Carrot Meatballs with Silky Coconut Curry Sauce

Serves 4

"Meat" balls:

1 Tbsp coconut oil
3 cups shredded carrot

3 large shallots, chopped

3 garlic cloves, minced
1 cup toasted cashews
1/2 cup sunflower seeds
2 Tbsp flax seeds
1/4 cup tamari
1/4 cup white miso
1 Tbsp sea salt

1 Tbsp dried basil

2 cups whole wheat panko

Sauce:
1 tsp coconut oil

1 tsp fresh ginger, minced

1 garlic clove, minced

a pinch of red pepper flakes
1 1/2 Tbsp mild curry powder
1 tsp tumeric
1 15 oz can full fat coconut milk
1 tsp agave nectar
sea salt to taste
2 Tbsp arrowroot dissolved in 2 Tbsp water
juice of one small lime
1 Tbsp chopped cilantro, optional
cooked rice for serving, optional

To make meatballs, heat coconut oil in a large non-stick skillet, and add carrots, and shallots.  Saute until soft, about 5-7 minutes, then add garlic and saute another minute until fragrant.  Remove from heat.  In a food processor, combine cashews, sunflower seeds, flax seeds, and process until very finely ground and almost turning into nut butter.  Add tamari, miso, sea salt, basil and carrot mixture and process until well combined.  Remove to a large bowl, and stir in panko.  Line a baking sheet with foil, and spray with non-stick spray.  Form the carrot nut mixture into 12 balls, and place on the baking sheet.  Bake at 400 degrees until just starting to brown, about 15 minutes.  Meanwhile, to make the sauce, heat coconut oil in a small saucepan, and add ginger, garlic, and pepper flakes.  Saute for a minute until fragrant, and add curry powder and tumeric and saute another 30 seconds, then add coconut milk and agave nectar and bring to a low simmer.  Add sea salt to taste, and let simmer about 5 minutes, then add arrowroot mixture, lime juice and cilantro and cook until slightly thickened.  Remove from heat, and keep warm.  Serve meatballs with sauce and some rice if desired.