Description
These coconut curry chicken meatballs are huge on flavor without being heavy! They’re easy to make and perfect for serving over quinoa or cauliflower rice for a healthy, complete dinner.
Ingredients
- FOR THE MEATBALLS:
- ⅓ cups Baby Spinach
- 2 cloves Garlic
- 1 whole Shallot, Peeled And Halved
- 2 Tablespoons Fresh Cilantro, Plus Additional For Garnish
- 1 whole Lemon, Zested
- 1 Tablespoon Fresh Ginger, Peeled
- 1 Tablespoon Soy Sauce
- ¼ teaspoons Sesame Oil
- 1 pinch Salt
- 1 pinch Curry Powder
- 1 pinch Crushed Red Pepper
- 1 pound Ground Chicken
- FOR THE SAUCE:
- 1-¾ cup Coconut Milk
- 1 Tablespoon Thai Red Curry Paste
- 1 Tablespoon Almond Butter
- 1 pinch Salt
- 1 pinch Garlic Powder
Preparation
First, make the meatballs. Preheat oven to 400ºF and line a sheet tray with foil. Set up a food processor and combine all of the meatball ingredients except the chicken in its bowl. Puree it all together into a fine mixture. Then remove the blade and add the ground chicken into the bowl. Mix it all together well with clean hands. Then roll the mixture into roughly 1 1/2 inch balls and lay them out on the lined tray. The mixture should be enough to make 18. Bake the meatballs for 25 minutes.
While the meatballs bake, make the sauce. Get out a large skillet with deep sides and pour the coconut milk in it. Heat it up over medium high heat just until it starts to bubble. Add the curry paste, almond butter, salt and garlic powder. Let it gently simmer for 15 minutes, stirring often. When the meatballs are done, add them to the sauce. Let the meatballs simmer in the sauce for another 10 minutes. Serve the meatballs and sauce immediately over quinoa or rice! Enjoy!
