COCONUT CURRY CHICKEN MEATBALLS

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Coconut Curry Chicken Meatballs – baked Thai flavoured chicken or turkey meatballs swimming in a rich, coconut curry sauce with sliced red bell peppers, wilted spinach and topped with fresh cilantro.

  • PREP TIME 15 minutes
  • COOK TIME 30 minutes
  • TOTAL TIME 45 minutes
  • YIELD: SERVES 4

INGREDIENTS

MEATBALLS

  • 1 pound ground chicken or turkey (I like using something with about 5-7% fat)
  • 3 whole spring onions, finely chopped
  • 1 green chili pepper, deseeded and chopped
  • 1 teaspoon (3 g) minced garlic
  • 1 tablespoon (15 ml)coconut aminos (for paleo) or gluten free soy sauce
  • 3/4 teaspoon salt (omit if using soy sauce)

CURRY

  • 2 tablespoons (30 ml) coconut oil
  • 1 medium (150 g) white onion, chopped
  • 1 tablespoon (5 g) minced ginger
  • 1 tablespoon (9 g)minced garlic
  • 1 red bell pepper, deseeded and cut into slices
  • 3 tablespoons red curry paste
  • 1 tablespoon curry powder
  • 1 14 ounce can unsweetened full fat coconut milk
  • 1 cup (240 ml) chicken stock
  • 2 tablespoons (15 ml) lime juice
  • 1 large handfull spinach

INSTRUCTIONS

MEATBALLS

  1. Preheat oven to 400°F/200°C.
  2. In a bowl combine all of your meatball ingredients.Mix well and form into tablespoon sized balls. You should end up with about 20 meatballs.
  3. Place balls on lined baking sheet and bake for 18 minutes.

CURRY

  1. While the meatballs are baking, melt the coconut oil in a large skillet over a medium heat on the stove. Add the onion and cook for 4-5 minutes to soften.
  2. Add the garlic, ginger and red pepper and cook another 2-3 minutes. Stir in the curry powder and curry paste. Cook 1 minute.
  3. Add the coconut milk and chicken stock. Stir and bring to a boil. Reduce the heat slightly and simmer. Let simmer for about 10 minutes or until the mixture begins to thicken and reduces down in volume.
  4. Stir in meatballs. Cook another 5 minutes or until the curry sauce has reduced down to your preference. The longer it cooks the thicker the sauce.
  5. Add the spinach and lime juice to the skillet. Stir and let the spinach wilt. Taste and season with salt if needed.
  6. Serve over rice or cauliflower rice and enjoy.

NUTRITION INFORMATION:

YIELD: 4  SERVING SIZE: 5 meatballs + sauce
Amount Per Serving: CALORIES: 397TOTAL FAT: 28gSATURATED FAT: 22gTRANS FAT: 0gUNSATURATED FAT: 1gCHOLESTEROL: 180mgSODIUM: 1196mgCARBOHYDRATES: 18gNET CARBOHYDRATES: 12gFIBER: 4gSUGAR: 5gPROTEIN: 10g

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