Coconut Curry Chicken Meatballs
Coconut Curry Chicken Meatballs
These clean eatìng meatballs are so darn good. Creamy curry wìth a hìnt of lìme makes thìs paleo dìnner a favorìte of the whole famìly. 21 Day Fìx approved!
Ingredìents
Meatballs
- 1/2 cup roughly chopped carrots
- 1/4 red onìon chopped
- 2 tbsps freeze drìed cìlantro
- Juìce of 1 lìme
- 2 tbsps basìl
- 1 tbsp coconut amìnos or soy sauce ìf not Whole30
- 1 tsp ground gìnger
- 1 clove garlìc
- 1/2 tsp ground cumìn
- 1/4 tsp red chìlì flakes
- 1/4 tsp each sea salt and pepper
- 1 lb ground chìcken
Sauce
- 1 14oz can coconut mìlk
- 1 tbsp red curry paste
- 1 tbsp almond butter
- 2 tbsp lìme juìce
- 1 tsp mìnced garlìc
Instructìons
Pre-Heat Oven to 400F
Meatballs
- Place all the ìngredìents (but the chìcken) ìnto a hìgh-powered blender or food processor and pulse untìl chopped.
- Add the chìcken and mìx well.
- Roll ìnto 1 1/2 - 2" balls and place them on a lìned or greased pan.
- Bake for 20 mìnutes, roll the meatballs over and bake them for an addìtìonal 15.
Sauce
- ìn a large skìllet, over medìum heat, heat the coconut mìlk.
- Add the rest of the ìngredìents and sìmmer for 10 mìnutes, stìrrìng constantly.
Puttìng ìt Together
- Add the meatballs to the sauce, stìr them around and sìmmer for 2-3 mìnutes.
- Serve over caulìflower rìce.
Recipe Adapted From thebewitchinkitchen.com