Preheat oven to 475 degrees.

Add all ingredients for meatballs to a large mixing bowl and mix everything together with a large fork or (if you don’t mind a little mess!) your hands, until well combined. The mixture will thicken ever so slightly after a few minutes as the coconut flour absorbs some of the moisture.

You can test for proper seasoning by frying a little bit of the mixture in a pan on the stove top if you want. Add more salt if desired.

Using wet hands, or a metal cookie scoop, portion meatball mixture into 1 ½ inch sized meatballs, and evenly space about 1 inch apart on a lined baking sheet. Bake for about 20-25 minutes, or until the tops of the meatballs are nicely browned. If aren’t browning well, broil them on high for a minute or two before pulling them out of the oven.

While meatballs are cooking, make the curry sauce.

Heat 1 tablespoon avocado or coconut oil in a large skillet over medium high heat.Add thinly sliced onion and sauté until just starting to brown – about 5 minutes.

Add garlic, ginger, curry paste or curry powder, and cook 30 seconds more, until spices are fragrant and starting to stick to the bottom of the pan.

Add sliced red peppers, canned tomatoes (breaking up with your hands or the back of a spoon if using whole peeled tomatoes), broth, and coconut milk. Stir to combine and scrape up any stuck on bits from the bottom of the pan. Bring to a fast simmer. Season with salt, coconut sugar, and lemon juice.

When meatballs are nicely browned, transfer from baking sheet to the sauce and stir to coat. Cook on medium low heat for about 10 minutes, until peppers are tender, meatballs are cooked through, and the sauce has reduced slightly. Season with lemon juice, coconut sugar, and more salt if needed.

Serve over rice, cauliflower rice, hearty greens, or a baked sweet potato and garnish with plenty of cilantro, thinly sliced red onion, and a few roasted cashews.