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.
15 minutes
25 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 409 |
| Fat: | 31 g |
| Carbohydrates: | 8 g |
| Protein: | 21 g |
| Cholesterol: | 85 g |
| Sodium: | 884 mg |
| Fiber: | 1 g |
| Sugars: | 4 g |
| Calculated per serving. | |
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 Thai Kitchen Green Curry Paste
- 1 Tbsp1 Tbsp1 Tbsp Coconut Aminos
- 1 Tbsp1 Tbsp1 Tbsp Garlic, minced
- 1 tsp1 tsp1 tsp Curry Powder
- 1 tsp1 tsp1 tsp ground Ginger
- 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
Process
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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My Notes:
About This Recipe
Dairy Free Gluten Free Grain Free Keto Nut Free Paleo Poultry Shellfish Free Sugar Free Whole30Never Miss a Bite
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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!