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I feel like we should call these “anti-inflammatory meatballs”. I’m just sitting here thinking about all the powerful aromatics that were jammed into these little bites of goodness- lemongrass, ginger, garlic, onions, all of these things have such amazing properties beyond just tasting amazing. Lemongrass is loaded with quercetin, an anti-inflammatory and antioxidant flavonoid that helps prevent heart disease and cancer cell growth. It may be a pain in the butt to process (it’s basically like cutting extremely fibrous, hard rope), but it’s so worth it. Ginger? Forget it. What an amazing superfood. Vitamins, minerals, antioxidants, the whole deal. Gerlic, same situation. And the onion, the mighty onion. So commonly overlooked, so important and packed with health benefits. We made a powerhouse meatball packed with all of these things, smothered it in a creamy coconut + red pepper gravy, plated it atop some basmati rice and roasted shakshuka style veggies, and a garlicky- lemony- vegan coconut yogurt sauce. Dairy free, gluten free, anti-inflammatory all over the place. This one’s a winner for me.
To reheat: remove the ramekin of coconut yogurt, and microwave the whole bowl on high for 2-3 minutes, until hot. Mix everything up, then strategically dollop some of that coconut yogurt all over the place. Prepare for aromatic overload! Enjoy 🙂