Sooo … I was having one of my meatball sandwich dreams, there was even lovely Italian café music in the background and I started thinking about how I could replace the bread and there was a ping – zucchini. And then how about the ooey, gooey cheesiness – what oh what? There was a second ping – coconut milk. Meatballs area a paleo yes. So I just needed to run to the butcher for the ground beef and then culinary magic.
Ok, let’s go. I rolled the ground meat and spice into little balls and stuck them in the oven at 350 degrees. While they cooked (and a gorgeous smell of roasting garlic wafted through air) I got my zucchini and coconut sauce prepared.
I concocted a mixture of coconut milk, tomato, onion, garlic and curry powder and then sliced the zucchinis in half and created tunnels to pour the filling into. The little boats looked so full of creamy goodness I kind of just wanted to eat them raw, but I held back.
Besides the meatballs were done.
I only had one (and then a second one). Succulent. Yes! The zucchini “bread” smelled ready.
This is what it should look like when the zucchini “bread” and coconut sauce is done. I used parsley and lemon as an edible garnish for the plate (the lemon also complements the flavor of the coconut – just a light squeeze or two).
I grabbed my covered trap of meatballs and placed four or five of the little guys in each sandwich and sliced the pocket of joy in half.
WOW sooo good. I was hesitant about using the coconut sauce, but man oh man does it ever work. Just as messy and comforting as the original. Yes!
- ½ onion
- ½ tomato
- 4 cloves of garlic
- 1 egg
- 2 tbsp coconut milk
- 2 tsp sea salt
- ½ tsp black pepper
- ½ tsp paprika
- 1 lb. of grass-fed ground beef.
- Zucchini “bread” and coconut sauce
- 1 onion
- 1 tomato
- 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
- 1 lemon
- 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.
- It's time to get intimate with your creation. 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 (the water on the bottom is not needed so use it tomorrow for a tasty addition to a Crockpot chicken soup ).
- 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 your guys 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 with some parsley and lemon on the side for a mini salad garnish.