Coconut Curry Chicken Meatballs

Preheat the oven to 400 degrees F (200 degrees C) and line a sheet tray with foil.

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 (1/4 tsp), {@10:} Curry Powder (1 pinch), Crushed Red Pepper Flakes (1 pinch) in its bowl. Puree it all together into a fine mixture.

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.

Bake the meatballs for 25 minutes.

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 McCormick® Garlic Powder (1 pinch). Let it gently simmer for 15 minutes, stirring often.

When the meatballs are done, add them to the sauce. Let the meatballs simmer in the sauce for another 10 minutes.

Serve the meatballs and sauce immediately over quinoa or rice! Enjoy!!