Preheat oven to 425ºF. Line a large rimmed baking sheet with parchment paper or foil (for easy clean up), and place the wire rimmed baking rack on top.

In a large mixing bowl, combine the almond flour and chicken stock. Stir and set aside while it absorbs the liquid.

Heat a medium size skillet over medium heat. Add olive oil, onions, garlic, ginger and a pinch of salt & pepper. Cook, stirring occasionally, until the onions are soft and turning golden brown, about 8-10 minutes.

In the same large mixing bowl that has the almond flour and chicken stock, add the cooked onions & garlic, ground beef, ground pork, 2 eggs, cilantro, salt, pepper and curry powder. Use a spatula or hands to mix until completely combined.

Use a large cookie scoop (or measure out 3 tablespoons) to scoop out meatballs, and use hands to roll into balls. Place meatballs on wire baking sheet. Will make 24 meatballs.

Bake the meatballs in the oven for 25 minutes, or until golden brown.

When the meatballs are done baking, make the sauce. In a small sauce pan, combine the coconut milk and thai curry paste. Stir and bring to a simmer.

Serve immediately while warm, topped with the coconut thai curry sauce. Delicious on top of cauliflower rice or hearts of palm pasta.

Leftovers will keep refrigerated in an airtight container for 5 days, or frozen for 6 months.