TO MAKE THE MEATBALLS

1. Heat the oven to 375F and line a large oven sheet pan with parchment paper.
2. In a food processor add the parsley and chunks of onion and process until minced. Add to the food processor: the coconut milk, the egg, the potato, and the allspice, and process again until well mixed. Add the almond flour and pulse a couple of times until all mixed. 
3. Add the meat and the food processor mixture to a mixing bowl, add salt and pepper and mix everything with your hands until all comes together.
4. Scoop one heaping spoon at a time and loosely shape them with your hands and place them on the sheet pan. When all done, drizzle with avocado oil.
5. Bake for 25 minutes at 375F and then broil for about 5 minutes at 425F for a little bit of color on top (not necessary, you can totally just do 30 minutes at 375F). You can also fry them in a pan if that comes easier for you. 

TO MAKE THE CURRY SAUCE

1. Heat avocado oil in a pan, on medium heat, and add chopped onions and curry powder. Sauté for about 10 -15 minutes until the onion is translucent. Don’t let the spices stick to the pan, add a little water regularly to make sure the curry powder doesn’t burn. Add the chopped green mango and sauté for 5 more minutes. Add the arrowroot powder and mix well. Add the coconut milk, bring to a boil, reduce heat to low, and simmer for about 5-10 minutes. 
2. Serve the curry over the Scandinavian meatballs, with Indian basmati rice or steamed vegetables.