Servings: 4 servings

Ingredients

Meatballs

• 1/2 cup shredded carrots
• 1/4 red onion, chopped
• 2 tbsps cilantro
• Juice of 1 lime
• 2 tbsps basil
• 1 tbsp coconut aminos
• 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

 

Instructions

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 (should make 20) 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. Add the meatballs to the sauce, stir them around and simmer for 2-3 minutes.
Serve over cauliflower rice. Serving is 5 meatballs.

 

 

Original recipe credit: https://www.thebewitchinkitchen.com/coconut-curry-chicken-meatballs/