Coconut Curry Chicken Meatballs (Paleo, Whole30)

 

Last weekend we hosted a dinner party to celebrate Mitchell’s 29th birthday! I didn’t want to serve the usual hamburgers, tacos, or meatloaf (disclaimer: all of those choices are just as wonderful, but I wanted to try something new). The first thing that came to mind were these meatballs that I made earlier in the week. The thing about curry is you either like it or you don’t, there is no in-between. I took that chance and everyone LOVED them! Here is the recipe!

Makes 12 meatballs

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients

For the meatballs:

1 pound ground chicken

1 egg

½ cup shredded carrots

½ yellow onion, chopped

2 tablespoons coconut aminos

2 garlic gloves, minced

1 orange, zested

1 tablespoon freshly grated ginger

¼ teaspoon red pepper flakes

½ teaspoon fish sauce

For the sauce:

1 – 14 ounce can coconut milk

½ white onion, diced

2 cloves garlic, minced

1 teaspoon curry

1 teaspoon freshly grated ginger

1 teaspoon fish sauce

1 tablespoon cilantro

½ teaspoon salt

¼ teaspoon red pepper flakes

2 tablespoons coconut oil

To Serve:

2 frozen bags cauliflower rice

1 teaspoon avocado oil

Instructions:

For the meatballs:

Preheat oven to 350.

Place all meatball ingredients in a bowl and mix.

Divide meatball mixture into 12 medium size meatballs.

Place on cooking sheet.

Bake for 30 minutes.

For the sauce:

Melt coconut oil in medium size pan.

Add herbs, garlic, curry, red pepper flakes, cilantro, ginger, onion, and fish sauce to pan.

Sautee for 3 minutes, then add coconut oil.

Bring to boil for 10 minutes.

Set sauce aside in a bowl.

For the rice:

In the same medium sized sauce bowl, rinse, and add avocado oil and cauliflower rice.

Stir for next 7 minutes or until lightly golden.

Serving instructions:

Serve 3-4 meatballs over cup of cauliflower rice and pour curry coconut milk sauce on top.

ENJOY!