4 cloves of garlic
2 tbsp coconut milk
2 tsp sea salt
½ tsp black pepper
½ tsp paprika
1 lb. of grass-fed ground beef.
3 cloves of garlic
250g can coconut milk
4 very large zucchinis or 8 small ones (one per sandwich)
1 tsp sea salt
1 tsp curry powder
Preheat your over to 350 degrees. Line two roasting trays with aluminum foil.
Dice your tomato, onion and garlic. Set aside.
For the meatballs, crack open your egg and mix in tomato, onion, garlic, salt, black pepper and coconut milk.
Put your beef into a mixing bowl and using your hands knead in the egg mixture.
Shape into lovely little meatballs and place on roasting tray and put tray into heated oven for 20 minutes.
While your meatballs form into edible creations take your washed zucchini and slice them in half. Then dig out about 1/3 of the zucchini meat on one half and ½ from the top half.
Dice up the zucchini meat and add onion, tomato, garlic, salt, curry powder and add the coconut cream only.
Mix everything and pour into your waiting zucchini tunnels.
Remove your meatballs from the oven and place your zucchini into the oven at the same temperature.
Cook for 20 minutes uncovered and then cover them with a sheet of foil for another 10 minutes.
Chop up your parsley and lemon wedges for plating.
Remove zucchini from oven and sprinkle some lemon juice on top.
Nestle the meatballs into the deeper zucchini half place your second zucchini half on top, slice in half and serve!