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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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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/
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.
1HR
Total Time
$1.20
Cost Per Serving
Ingredients
Servings
6
us / metric
Meatballs
Fresh Baby Spinach
1/3 cup
Fresh Baby Spinach
Garlic
2 cloves
Shallot
1
Shallot, halved, peeled
Lemon
1
Lemon, zested
Fresh Ginger
1 Tbsp
Fresh Ginger, peeled
Soy Sauce
1 Tbsp
Sesame Oil
as needed
Sesame Oil
Salt
2 pinches
Crushed Red Pepper Flakes
1 pinch
Crushed Red Pepper Flakes
Sauce
Coconut Milk
1 3/4 cups
Coconut Milk
Garlic Powder
1 pinch

Sponsored

Simply Organic Garlic Powder
Nutrition Per Serving
VIEW ALL
Calories
287
Fat
23.2 g
Protein
16.5 g
Carbs
6.3 g
Love This Recipe?
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Coconut Curry Chicken Meatballs
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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 InstructionsHide images
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 (1/3 cup), Garlic (2 cloves), Shallot (1), Fresh Cilantro (2 Tbsp), Lemon (1), Fresh Ginger (1 Tbsp), Soy Sauce (1 Tbsp), Sesame Oil (as needed), 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 (1 lb) 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 (1 lb) 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 (1 3/4 cups) 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 Simply Organic 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 (1 3/4 cups) 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 Simply Organic 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!!
Tags
Dairy-Free
Asian
Chicken
Healthy
Shellfish-Free
Dinner
Thai
Winter
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