Rendang Beef Meatballs
- 16 beef meatballs
- 2 tbsp refined coconut oil
- 1 tbsp Easy Keto Rendang Curry Powder
- 400 ml (2 cup) full fat coconut milk
- 1 tbsp grassfed butter
- 1 medium cauliflower head shredded to "rice"
- salt and pepper to season
Over a moderate heat in a large shallow pan melt one tablespoon of coconut oil and add in a tablespoon of Rendang Curry Powder, allow to fragrance the pan
Add in the meatballs, stirring well to coat with the spice. Cook for 3 minutes on each sides of meatballs
Add the coconut milk to the pan and bring to the boil. Simmer for 10 minutes
Over a moderate heat in a skillet, melt the butter and add in the cauliflower rice, spreading out to fill the pan
Season with salt and pepper and allow to cook for 8 minutes, stirring frequently, be careful not to burn
Once ready, serve the meatballs on a bed of cauliflower rice. Enjoy!
per serving: total carbs 12g | protein 24g | fat 44g | kcals 554