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!
