Tomatoes Cashew Cream Meatballs

My husband and I went to this Asian fusion restaurant last week and had these amazing curry  meatballs and so I wanted to try recreating them. They turned out pretty delicious, they will definitely be made in my house often. You can use turkey, chicken or lamb instead of beef for the meatballs if you want.

Ingredients:
makes 3-4 servings
1 lb organic ground beef
3/4 cup cashews
1/4 cup onions, diced
3 tomatoes, diced
1/4 cup coconut cream (full-fat canned coconut milk)
2 cups spinach
1/2 cup mushrooms
1 tbs cumin
1 tbs coriander
1 tbs coconut oil
salt
pepper
1 box chickpea pasta (or any gluten-free pasta, option)

Directions:

1. Season beef with salt and pepper and create meatballs.
2. Heat coconut oil in pan on medium heat.
3. Add onions to pan and the meatballs
4. Cook past according to package.
5. Put cashews, tomatoes and coconut cream in a blender and blend until smooth.
6. Once the meatballs have browned on one side, turn them.
7. Continue turning meatballs until browned on all sides.
8. Add mushrooms to the pan and cook for about 3 minutes.
9. Add tomato cashew sauce to pan and stir in spinach.
10. Add the cumin and coriander to the sauce and stir.
11. Cover and reduce heat to medium low and cook until meatballs are cooked through.
12. Serve the meatballs and sauce over the pasta or on it's own. Enjoy!