Coconut Curry Chicken Meatballs
These clean eating meatballs are so darn good. Creamy curry with a hint of lime makes this paleo dinner a favorite of the whole family. 21 Day Fix approved!
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 20 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
- 1 14oz can coconut milk
- 1 tbsp red curry paste
- 1 tbsp almond butter
- 2 tbsp lime juice
- 1 tsp minced garlic
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.
In a large skillet, over medium heat, heat the coconut milk.
Add the rest of the ingredients and simmer for 10 minutes, stirring constantly.
Serving: 3meatballs with sauce | Calories: 280kcal | Carbohydrates: 6.2g | Protein: 15.7g | Fat: 22.9g | Saturated Fat: 15.3g | Cholesterol: 65.3mg | Sodium: 122.6mg | Fiber: 1g | Sugar: 1.5g