Let’s kick off the year right with these healthy Coconut Curry Chicken Meatballs. This curry chicken recipe is so damn good, and it’s a Whole30 dinner recipe that makes incredible leftovers.
Not only do I get to create new chicken recipes, but I also get to learn alongside you about farming practices when it comes to raising chickens. Did you know that there are several farming methods?
Coconut Curry Chicken Meatballs
These clean eating meatballs are so darn good. Creamy curry with a hint of lime makes this paleo dinner a favorite of the whole family. 21 Day Fix approved!
Course Main Course
Cuisine American
Keyword coconut curry chicken meatballs, paleo recipe, whole30 dinner
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 20 meatballs
Calories 280kcal
Ingredients
Meatballs
1/2 cup roughly chopped carrots
1/4 red onion chopped
2 tbsps freeze dried cilantro
Juice of 1 lime
2 tbsps basil
1 tbsp coconut aminos or soy sauce if not Whole30
1 tsp ground ginger
1 clove garlic
1/2 tsp ground cumin
1/4 tsp red chili flakes
1/4 tsp each sea salt and pepper
1 lb ground chicken
Sauce
1 14oz can coconut milk
1 tbsp red curry paste
1 tbsp almond butter
2 tbsp lime juice
1 tsp minced garlic
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Instructions
Pre-Heat Oven to 400F
Meatballs
Place all the ingredients (but the chicken) into a high-powered blender or food processor and pulse until chopped.
Add the chicken and mix well.
Roll into 1 1/2 - 2" balls and place them on a lined or greased pan.
Bake for 20 minutes, roll the meatballs over and bake them for an additional 15.
Sauce
In a large skillet, over medium heat, heat the coconut milk.
Add the rest of the ingredients and simmer for 10 minutes, stirring constantly.
Putting It Together
Add the meatballs to the sauce, stir them around and simmer for 2-3 minutes.
Serve over cauliflower rice.