SCD Recipe: Indian Spiced Meatballs with Creamy Turmeric Cauliflower Rice

Name: Indian Spiced Meatballs with Creamy Turmeric Cauliflower Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 lb ground turkey, chicken, or beef; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp ground Turmeric; 1/4 tsp ground Coriander; 1/4 tsp ground Cumin; 1/8 tsp ground ginger; 1/4 tsp chili powder; 1 clove minced garlic; 1 tsp mustard; 2 cups riced cauliflower ((or one package frozen)); 1/2 cup plain SCD yogurt ((or sub 1/4 cup coconut milk)); 1 tsp minced garlic; 1 cup peppers cut into thin strips or diced; 1 small onion cut into thin strips or diced; 1 tsp ground Turmeric; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp ghee or butter; 1 small bunch fresh cilantro leaves (optional)

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I love making Indian food. Many of the spices common in Indian cooking fit with the Specific Carbohydrate Diet. While I was a little nervous at first about using a lot of different spices at the same time, I found them to be not only delicious, but very soothing.

SCD Indian Spiced Meatballs with Creamy Turmeric Cauliflower Rice

Turmeric, which I use the most, is known for its anti-inflammatory properties, especially when combined with pepper. With a recipe like this you can easily use more or less of the amount of spices listed, or you can even leave one out if you don’t have it or it’s not something you tolerate.

Feel free to experiment to your own tastes!

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Indian Spiced Meatballs with Creamy Turmeric Cauliflower Rice

Course Main Course

Cuisine Gluten-free, Grain-free, Indian, Keto, Paleo, SCD

Keyword scd meatballs

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Author Sherry Lipp

Ingredients

Meatballs

1 lb ground turkey, chicken, or beef
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp ground Turmeric
1/4 tsp ground Coriander
1/4 tsp ground Cumin
1/8 tsp ground ginger
1/4 tsp chili powder
1 clove minced garlic
1 tsp mustard

Cauliflower Rice

2 cups riced cauliflower (or one package frozen)
1/2 cup plain SCD yogurt (or sub 1/4 cup coconut milk)
1 tsp minced garlic
1 cup peppers cut into thin strips or diced
1 small onion cut into thin strips or diced
1 tsp ground Turmeric
1/2 tsp salt
1/2 tsp black pepper
1 tbsp ghee or butter
1 small bunch fresh cilantro leaves (optional)

Instructions

Meatballs

Heat oven to 375F degrees
Line a baking sheet with parchment paper or rub some oil on the bottom of a 9 x 13 glass baking dish
Add meat, garlic, mustard, and spices to a large mixing bowl
Stir until everything is well mixed
Form meat into 1-inch balls and place about an inch apart on the baking sheet
Bake for 20 – 25 minutes until the meatballs are cooked through

Cauliflower Rice

Whisk yogurt until it is smooth and set aside.
Heat ghee in large sauce pan over medium heat
Once ghee is melted, add onion and peppers
Satee until onion is tranluscent and both onion and peppers are soft, about 5 minutes
Add garlic
Sautee for another minute, until garlic softens
Add riced cauliflower, salt, pepper, and Turmeric and cook until soft (the way you would want to eat it)
Stir in whisked yogurt
Cook for a few more minutes until mixture is heated through
Spoon rice into serving bowls or plates and top with meatballs and fresh cilantro

Author
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Sherry Lipp

Founder at Happy Gut For Life

Sherry is a Certificed Holistic Gut Practioner, author, and recipe creator. Sherry started the Specific Carbohydrate Diet in 2000 and has been creating delicious, grain and gluten-free recipes ever since. She is the author of the Don't Skip Dessert SCD cookbooks.