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Coconut Curry Baked Chicken Meatballs
Baked Chicken Meatballs are packed with veggies and herbs, coated in a creamy coconut curry sauce, and served over cauliflower rice.
Course
Main Course
Cuisine
American
Keyword
coconut curry chicken meatballs, paleo recipe, whole30 dinner
Prep Time
5
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
40
minutes
minutes
Servings
20
meatballs
Calories
280
kcal
Author
The Bewitchin Kitchen
Ingredients
Meatballs
1/2
cup
roughly chopped carrots
1/4
red onion
chopped
2
tbsps
freeze dried cilantro
Juice of 1 lime
2
tbsps
basil
1
tbsp
coconut aminos
or soy sauce if not Whole30
1
tsp
ground ginger
1
clove
garlic
1/2
tsp
ground cumin
1/4
tsp
red chili flakes
1/4
tsp
each sea salt and pepper
1
lb
ground chicken
Sauce
1
14oz
can coconut milk
1
tbsp
red curry paste
1
tbsp
almond butter
2
tbsp
lime juice
1
tsp
minced garlic
US Customary
-
Metric
Instructions
Pre-Heat Oven to 400F
Meatballs
Place all the ingredients (but the chicken) into a high-powered blender or food processor and pulse until chopped.
Add the chicken and mix well.
Roll into 1 1/2 - 2" balls and place them on a lined or greased pan.
Bake for 20 minutes, roll the meatballs over and bake them for an additional 15.
Sauce
In a large skillet, over medium heat, heat the coconut milk.
Add the rest of the ingredients and simmer for 10 minutes, stirring constantly.
Putting It Together
Add the meatballs to the sauce, stir them around and simmer for 2-3 minutes.
Serve over
cauliflower rice
.
Video
https://www.thebewitchinkitchen.com/wp-content/uploads/2018/10/Coconut-Curry-Chicken-Meatballs.mp4
Nutrition
Serving:
3
meatballs with sauce
|
Calories:
280
kcal
|
Carbohydrates:
6.2
g
|
Protein:
15.7
g
|
Fat:
22.9
g
|
Saturated Fat:
15.3
g
|
Cholesterol:
65.3
mg
|
Sodium:
122.6
mg
|
Fiber:
1
g
|
Sugar:
1.5
g