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Coconut Curry Chicken Meatballs

16 INGREDIENTS • 7 STEPS • 1HR

Coconut Curry Chicken Meatballs

Recipe

4.0

1 rating
These coconut curry chicken meatballs are huge on flavor without being heavy! They're easy to make and perfect for serving over quinoa or cauliflower rice for a healthy, complete dinner.
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These coconut curry chicken meatballs are huge on flavor without being heavy! They're easy to make and perfect for serving over quinoa or cauliflower rice for a healthy, complete dinner.
author_avatar
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/

1HR

Total Time

$1.20

Cost Per Serving

Ingredients

Servings
6
us / metric
Meatballs
Fresh Baby Spinach
10 g
Fresh Baby Spinach
Garlic
2 cloves
Garlic
Shallot
1
Shallot, halved, peeled
Fresh Cilantro
2 Tbsp
Fresh Cilantro
Lemon
1
Lemon, zested
Fresh Ginger
1 Tbsp
Fresh Ginger, peeled
Soy Sauce
1 Tbsp
Soy Sauce
Sesame Oil
1/4 tsp
Sesame Oil
Salt
2 pinches
Salt
Curry Powder
1 pinch
Curry Powder
Crushed Red Pepper Flakes
1 pinch
Crushed Red Pepper Flakes
Ground Chicken
455 g
Ground Chicken
Sauce
Coconut Milk
420 mL
Coconut Milk
Thai Red Curry Paste
1 Tbsp
Thai Red Curry Paste
Almond Butter
1 Tbsp
Almond Butter
Garlic Powder
1 pinch
Garlic Powder

Nutrition Per Serving

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Calories
287
Fat
23.2 g
Protein
16.5 g
Carbs
6.3 g
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author_avatar
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/

Cooking Instructions

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step 1
Preheat the oven to 400 degrees F (200 degrees C) and line a sheet tray with foil.
step 2
Set up a food processor and combine Fresh Baby Spinach (10 g), Garlic (2 cloves), Shallot (1), Fresh Cilantro (2 Tbsp), Lemon (1), Fresh Ginger (1 Tbsp), Soy Sauce (1 Tbsp), Sesame Oil (1/4 tsp), Salt (1 pinch) Curry Powder (1 pinch), Crushed Red Pepper Flakes (1 pinch) in its bowl. Puree it all together into a fine mixture.
step 3
Then remove the blade and add the Ground Chicken (455 g) into the bowl. Mix it all together well with clean hands. Roll the mixture into roughly 1 1/2-inch ball and lay them out on the lined tray. The mixture should be enough to make 18.
step 3 Then remove the blade and add the Ground Chicken (455 g) into the bowl. Mix it all together well with clean hands. Roll the mixture into roughly 1 1/2-inch ball and lay them out on the lined tray. The mixture should be enough to make 18.
step 4
Bake the meatballs for 25 minutes.
step 5
Get out a large skillet with deep sides and pour the Coconut Milk (420 mL) in it. Heat it up over medium high heat just until it starts to bubble. Add the Thai Red Curry Paste (1 Tbsp), Almond Butter (1 Tbsp), Salt (1 pinch) and Garlic Powder (1 pinch). Let it gently simmer for 15 minutes, stirring often.
step 5 Get out a large skillet with deep sides and pour the Coconut Milk (420 mL) in it. Heat it up over medium high heat just until it starts to bubble. Add the Thai Red Curry Paste (1 Tbsp), Almond Butter (1 Tbsp), Salt (1 pinch) and Garlic Powder (1 pinch). Let it gently simmer for 15 minutes, stirring often.
step 6
When the meatballs are done, add them to the sauce. Let the meatballs simmer in the sauce for another 10 minutes.
step 6 When the meatballs are done, add them to the sauce. Let the meatballs simmer in the sauce for another 10 minutes.
step 7
Serve the meatballs and sauce immediately over quinoa or rice! Enjoy!!
step 7 Serve the meatballs and sauce immediately over quinoa or rice! Enjoy!!
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