Coconut Curry Chicken Meatballs
These are SO flavorful and easy!
Servings: 6 people
Calories: 333kcal
Equipment
- Sheet pan
- medium sauce pan
Ingredients
For the meatballs
- 1 lb ground chicken
- 1/3 cup cassava flour Otto's brand
- 1/2 cup shredded carrots
- 1/2 white onion
- 2 tbsp coconut aminos
- 2 cloves garlic minced
- 1 tbsp freshly grated ginger
- 1/4 tsp red pepper flakes
- 1/2 tsp fish sauce
For the sauce
- 1 3/4 cup coconut milk
- 1/2 white onion
- 2 tbsp coconut oil
- 2 cloves garlic minced
- 1 tsp yellow curry powder
- 1 tsp freshly grated ginger
- 1 tsp fish sauce
- 1 tbsp cilantro chopped
- 1/2 tsp sea salt
- 1/4 tsp red pepper flakes
To serve
- 2 frozen bags cauliflower rice
Instructions
- Preheat the oven to 350 degrees F.
- Place all meatball ingredients in a mixing bowl. Mix until thoroughly combined.
- Divide meatball mixture, using a 1.5-inch scooper. Place meatballs on a parchment lined sheet pan.
- Bake for 30 minutes.
- Make the sauce, while the meatballs are baking. Melt coconut oil in a medium sized pan.
- Add cilantro, garlic, curry powder, red pepper flakes, ginger, onion, and fish sauce. Sauté for 3-5 minutes.
- Add coconut milk. Bring to a boil for 10-12 minutes. Set sauce aside.
- Serve meatballs over top of (optional) cauliflower rice and pour desired coconut curry sauce on top.
Notes
If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna
Nutrition
Calories: 333kcal | Carbohydrates: 12g | Protein: 16g | Fat: 26g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 501mg | Potassium: 635mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1876IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 3mg