I’m so excited to announce that I’m joining forces with Chicken Farmers of Canada again this year to bring you some amazing Canadian chicken recipes. So let’s kick off the year right with these healthy Coconut Curry Chicken Meatballs. This curry chicken recipe is so darn good, and it’s a Whole30 dinner recipe that makes incredible leftovers.
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 can coconut milk
  • 1 tbsp red curry paste
  • 1 tbsp almond butter
  • 2 tbsp lime juice
  • 1 tsp minced garlic

DIRECTIONS:

Pre-Heat Oven to 400F

MEATBALLS
  1. Place all the ingredients (but the chicken) into a high-powered blender or food processor and pulse until chopped.
  2. Add the chicken and mix well.
  3. Roll into 1 1/2 – 2″ balls and place them on a lined or greased pan.
  4. Bake for 20 minutes, roll the meatballs over and bake them for an additional 15.
SAUCE
  1. In a large skillet, over medium heat, heat the coconut milk.
  2. Add the rest of the ingredients and simmer for 10 minutes, stirring constantly.
PUTTING IT TOGETHER
  1. Add the meatballs to the sauce, stir them around and simmer for 2-3 minutes.
  2. Serve over cauliflower rice.
Attention Weight Watcher Freestylers, I had this converted into points and here you go:

The meatballs are 0 points. The sauce is 7 points for the whole thing, and it makes 20 meatballs so less than 1 point each.