Cashew Carrot Meatballs

“Meat” balls:

• 1 Tbsp coconut oil
• 3 cups shredded carrot
• 3 large shallots, chopped
• 3 garlic cloves, minced
• 1 cup toasted cashews
• 1/2 cup sunflower seeds
• 2 Tbsp flax seeds
• 1/4 cup tamari
• 1/4 cup white miso
• 1 Tbsp sea salt
• 1 Tbsp dried basil
• 2 cups whole wheat panko

Sauce:

• 1 tsp coconut oil
• 1 tsp fresh ginger, minced
• 1 garlic clove, minced
• a pinch of red pepper flakes
• 1 1/2 Tbsp mild curry powder
• 1 tsp tumeric
• 1 15 oz can full fat coconut milk
• 1 tsp agave nectar
• sea salt to taste
• 2 Tbsp arrowroot dissolved in 2 Tbsp water
• juice of one small lime
• 1 Tbsp chopped cilantro, optional
• cooked rice for serving, optional

Cooking Instructions:

1. To make meatballs, heat coconut oil in a large non-stick skillet, and add carrots, and shallots.
2. Saute until soft, about 5-7 minutes, then add garlic and saute another minute until fragrant.
3. Remove from heat. In a food processor, combine cashews, sunflower seeds, flax seeds, and process until very finely ground and almost turning into nut butter.
4. Add tamari, miso, sea salt, basil and carrot mixture and process until well combined. Remove to a large bowl, and stir in panko.
5. Line a baking sheet with foil, and spray with non-stick spray.
6. Form the carrot nut mixture into 12 balls, and place on the baking sheet.
7. Bake at 400 degrees until just starting to brown, about 15 minutes.
8. Meanwhile, to make the sauce, heat coconut oil in a small saucepan, and add ginger, garlic, and pepper flakes.
9. Saute for a minute until fragrant, and add curry powder and tumeric and saute another 30 seconds, then add coconut milk and agave nectar and bring to a low simmer.
10. Add sea salt to taste, and let simmer about 5 minutes, then add arrowroot mixture, lime juice and cilantro and cook until slightly thickened.
11. Remove from heat, and keep warm. Serve meatballs with sauce and some rice if desired.