Curry Chicken Meatballs
These Curry Chicken Meatballs are packed with delicious-ness and also really nice to look at. They have a mild curry flavor, but enough to make your mouth water for more. I love adding curry to everything because it is such an exciting flavor that is not like anything else.
PREP TIME
15 minutes
COOK TIME
25 minutes
INGREDIENTS
25
Serves: 4
Ingredients
Chicken Meatballs
- 1 lb1 lb1 lb Ground Chicken
- 111 Egg
- 1 Tbsp1 Tbsp1 Tbsp Garlic Powder
- 1 Tbsp1 Tbsp1 Tbsp Coconut Aminos
- 1 Tbsp1 Tbsp1 Tbsp Green Onion (Scallion), chopped
- 1 Tbsp1 Tbsp1 Tbsp Cilantro, chopped
- .25 tsp.25 tsp.25 tsp Red Pepper Flakes
- 1 tsp1 tsp1 tsp Salt
- 1 tsp1 tsp1 tsp Black Pepper
Curry
- 111 Red Bell Pepper, diced
- .5.5.5 White Onion, diced
- 13.5 oz13.5 oz13.5 oz Coconut Milk, (1 can)
- 1 Tbsp1 Tbsp1 Tbsp Green Curry Paste - Thai Kitchen
- 1 Tbsp1 Tbsp1 Tbsp Coconut Aminos
- 1 Tbsp1 Tbsp1 Tbsp Garlic, minced
- 1 tsp1 tsp1 tsp Curry Powder
- 1 tsp1 tsp1 tsp Ginger, Ground
- 1 Tbsp1 Tbsp1 Tbsp Avocado Oil
- 1 Tbsp1 Tbsp1 Tbsp Rice Vinegar
- 1 tsp1 tsp1 tsp Sriracha
- Salt and Pepper, to taste
- Green Onion (Scallion), for garnish
- Cilantro, for garnish
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Combine meatball ingredients in a large mixing bowl. Mix with your hands until combined, but be sure not to over mix so that the meatballs don't dry out.
- Use a 1-inch meat baller (or scoop) to scoop out the meatballs. Spray the bottom of the air fryer with non-stick spray and place all the meatballs on a greased tray. Air fry for 12 minutes at 375 degrees F. If you don't have an air fryer, cook meatballs on a sheet tray lined with parchment paper in the oven for 20-25 minutes at 400 degrees F.
- While the meatballs are cooking heat a pan to medium heat and add 1 Tbsp avocado oil to your pan. Then toss in the onion, red bell pepper, and garlic to the pan. Sauté for about 5 minutes.
- Once veggies are cooked down, add the rest of the curry ingredients, leaving out the green onion and cilantro for garnish. Simmer the curry for about 10 minutes.
- Once meatballs are cooked, add them to the curry and simmer for another 5 minutes.
- Serve meatballs and sauce alone or if you choose to, you can serve it over cauliflower rice or regular rice! Top with green onion and cilantro. Enjoy!!
Notes
Like I mentioned above, make extra meatballs to freeze for later. // If you like it spicy, don’t be afraid to add some Thai chilis to the mix or extra Sriracha. If you like less spice, just leave the Sriracha out. // For kids, serve the meatballs plain or with the sauce on the side so they can try it.
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About This Recipe
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Dairy Free Gluten Free Grain Free Keto Nut Free Paleo Poultry Shellfish Free Sugar Alcohol Free Sugar Free Whole30| This is our estimate based on online research. | |
| Calories: | 411 |
| Fat: | 31 g |
| Carbohydrates: | 8 g |
| Protein: | 21 g |
| Cholesterol: | 85 g |
| Sodium: | 935 mg |
| Fiber: | 1 g |
| Sugars: | 4 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
One response to “Curry Chicken Meatballs”
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I have made these Curry Chicken Meatballs and they are so delicious! I hid the leftovers so I could have them for lunch the next day! Highly recommend!