In the interest of total disclosure, my wife’s initial observation of these was, “those are some nice looking turds”; and for that reason a recipe without a picture (and you are not getting a thousand words either).  A picture would be super helpful but these are a dry, no sauce, meatball – but they are not short on flavor.


  • 1 pound ground venison (or not, I ground it in the course of this recipe)
  • 1 1/2 tbsp red curry paste
  • 1 tbsp soy sauce (or for something extra special some Bluegrass Soy Sauce)
  • a couple drops of fish sauce
  • 1 egg beaten
  • 1/4 c almond flour
  • 1 tbsp dried Thai basil
  • handful of fresh cilantro chopped
  • 1/2 tsp salt


  1. Preheat the over to 400°F and line a baking sheet with parchment paper.
  2. Mix together all ingredients except the almond flour, if using unground meat chop meat into 1″ cubes and thoroughly mix them with the other ingredients, grind all twice through a fine plate.
  3. Add in almond flour and mix thoroughly.
  4. Using your hands, form into 1 ounce meat balls and placed on the previously lined baking sheet.
  5. Bake for 10 minutes and then turn the broiler on high for a minute or so to brown the meatballs.
  6. Serve hot.

Just another in a list of venison recipes, but something different.  If these are not spicy enough (they are not spicy) serve them with some Sriracha.

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Not quite as tasty as the original curry dish that turned my onto chicken curry, but still tasty enough to fall into the I will make it again category.  Using the same recipe and modifying as necessary I threw together another tasty curry rendition, that was still pretty good.

Store top chicken curry

3 tsp curry powder
2 cubed chicken breasts
1 chopped onion
pinch of ginger
1/3 c honey
2 tbsp margarine or butter

Melt butter in a frying pan and add curry, ginger and onion mixing together well.  Cook over low heat until onion are translucent, stirring frequently.   Add chicken, cover and cook until done throughout, add honey and cook for an additional 2-3 minutes stirring constantly until a sauce forms and is uniform.  Eat right away.

Not as good as the first chicken curry I made in the oven and have made weekly since then, but it was still very good and we will make it again when in a bind.

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We are still on the chicken diet and instead of waiting after our workout tonight to prepare dinner I decided it would be nice to have dinner done at the same time were done working out.  So that is what we did, a little prep before and basting on water break and an easy but oh so tasty dish of Curry Chicken on rice was born.  Our workout last somewhere around an hour usually and as such we had pause for just long enough to throw the chicken in.

Curry Chicken on Rice

This could be love at first taste, it became apparent tonight as I ate my dinner that I have not eaten enough curry in the past and will have to include this in my diet in an increasing fashion in the future.  My curry love affair has been born.

2 chicken breasts
2 tbsp butter or margarine
1/3 c honey
2 tbsp dijon mustard
1 1/2 tsp curry powder

Pre-heat oven to 375°F.  Place butter in a glass baking dish and heat until melted.  Add honey, mustard and curry powder to melted butter and mix thoroughly.   Add chicken and roll in curry mixture several times.  Cook for 50 minute basting frequently.  Serve over hot rice and smother with curry mixture left over in the baking dish.

I used a cheap curry I had purchased at the grocery store and will be looking next time I am at the spice shop at the variety of curries they have available.  Also of note I made the rice as usual in my rice cooker and allowed it to warm once it was complete.

This might not be as low fat as other chicken dishes but at about 350 calories a serving (did a little math) I’ll take it, its good enough for me, besides what is the point of working out if you can’t eat more?

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