| Servings |
people
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Ingredients
- 1 lbs ground pork
- 1/2 cup cauliflower puree
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/8 tsp ground cloves
Vindaloo Sauce
- 1 tsp grapeseed oil
- 1 tsp onion powder
- 3 cloves garlic minced
- 3 pods cardamom lightly cracked
- 1 Tbsp cumin
- 1 tsp ground coriander
- 1/2 tsp salt
- 1/2 tsp 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
- 1/2 cup water
- 2 Tbsp apple cider vinegar
Zero Sugar Ketchup
- 2 tsp tomato paste
- 1 tsp white vinegar
- 1/4 tsp stevia
Ingredients
Vindaloo Sauce
Zero Sugar Ketchup
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Instructions
- Preheat oven to 375 degrees F.
- Combine all of the meatball ingredients and mix thoroughly. Form mix into 16 meatballs.
- Bake for 15 minutes on a baking sheet Alternately, steam in a colander for 15 minutes.
Vindaloo Sauce
- Heat the olive oil in a medium in a saucepan.
- 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.
- Reduce the heat and simmer for about 10 minutes.
- 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.
Zero Sugar Ketchup
- Combine all ingredients.
Recipe Notes
If you are following an Ideal Protein protocol: One serving (half) of this recipe counts as 1/4 cup of select vegetables and a complete protein.