Paleo Coconut Curry Chicken Meatballs
Paleo
Dairy-Free
Gluten-Free
Happy Monday everyone! It’s my first day of the new term for school, so my schedule is quickly filling up with assignments and work obligations already. I thought it might be a good idea to share one of our new favorite recipes. It’s super easy and will be perfect if you’re looking for a quick/easy weeknight meal!
For this recipe I used ground chicken, however, you can use your favorite ground protein. I suspect that ground turkey would also be delicious, but I haven’t tested this myself! The meatballs are grain-free, using almond flour and tapioca flour. I haven’t tried any other combination of flours but if you are okay experimenting and are not sensitive to gluten, I’m sure you could play around with panko/breadcrumbs and have them turn out great! The recipe makes 15-18 meatballs, depending on how large you make them. So it’s enough to feed the whole family or a couple of people and have leftovers the next day. If you’re looking for a bigger batch, you can double the recipe without any issues!
What do I need to make these paleo coconut curry chicken meatballs?
- Ground chicken
- Curry powder
- Fresh basil
- Ground ginger
- Garlic powder
- Almond flour
- Tapioca flour
- Sea salt
- Egg
- Coconut oil
- Onion
- Red bell pepper
- Cremini mushrooms
- Garlic
- Fresh ginger
- Red curry paste
- Full fat coconut milk
- Optional: lime juice and cilantro
Servings:
15-18 meatballs
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Ingredients:
Meatballs:
- 1 pound ground chicken
- 1/2 teaspoon curry powder
- 2 teaspoons fresh basil, finely chopped
- 1/4 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1/3 cup + 4 tablespoons almond flour
- 2 tablespoons tapioca flour
- 1 egg
- 1/2 teaspoon sea salt
Coconut Curry Sauce:
- 1-2 tablespoons coconut oil
- 1 small onion, diced – I used red because that’s our favorite, but any will work
- 1 red bell pepper, cut into thin slices
- 1 cup of cremini mushrooms, thinly sliced
- 2 cloves of garlic, minced
- 1/2 tablespoon fresh ginger, finely chopped
- 2-3 tablespoons of red curry paste, depending on your preference
- 1 13.5 oz can of full fat coconut milk
- 1 teaspoon sea salt
- optional: top with a squeeze of fresh lime juice and cilantro
Instructions:
Step 1:
Meatballs:
Preheat oven to 400 degrees and line a baking sheet with parchment paper and set aside
Step 2:
In medium sized bowl, whisk the egg. Add the curry powder, fresh basil, ground ginger, garlic powder, and sea salt one at a time and whisking between each addition
Step 3:
Place the ground chicken in a large bowl and add the egg mixture, mixing until well combined. Next, add in the almond flour and tapioca flour, mixing well. You can use your hands if you prefer, but the mixture will be wet enough that a spoon or fork will work as well
Step 4:
The meatball mixture will be sticky to work with, but this is fine. Roll the meatball mixture into 15-18 equally size meatballs, placing on the prepared baking sheet. Bake the meatballs at 400 degrees for 20 minutes, or until the internal temperature reaches 165 degrees
Step 5:
Coconut Curry Sauce:
While the meatballs are cooking, heat the coconut oil in a large skillet. Once warm, add the onion, red pepper and cremini mushrooms. Stir fry for 5 minutes, or until onions begin to look translucent. Add in the fresh garlic and ginger and stir fry for another 30 seconds, or until garlic is fragrant
Step 6:
Stir in the red curry paste. Mix the coconut milk in. Sprinkle with sea salt. Allow mixture to come to a boil and reduce heat to a simmer for 10 minutes
Step 7:
Once meatballs are finished cooking, add them to the finished coconut curry sauce, completely coating them, and allow them to cook for an additional 5 minutes in the sauce
Step 8:
Serve the meatballs immediately. Serve with rice or cauliflower rice. Top with lime juice or cilantro if desired. Enjoy!
Notes:
- Meatballs will keep up to 4 days in the refrigerator
- As mentioned above, no other flours have been tested for this recipe though you should be able to make a more traditional meatball using breadcrumbs if you are okay with testing the amounts yourself!
- Make sure you are using FULL FAT coconut milk for the cocout curry sauce
Disclaimer: This post may contain Amazon Affiliate links which aid as a means for me to keep this blog up and running. Links within this post are at no added cost to you, but help support this blog.
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