Coconut Curry Chicken Meatballs

Jon and I go crazy for Thai food and like to incorporate delicious Asian flavours into our favourite dishes. So how about a ‘spiced up’ version of your standard meatballs? We used ground chicken which compliments the flavours of a red curry well and served them on top of jasmine rice and a side of grilled asparagus (only because the broccoli slaw was sold out!).

Coconut Curry Chicken Meatballs (makes 8 servings):
2 lb. ground chicken
1 tablespoon garlic powder
2 tablespoon dried basil
2 teaspoon chili powder
2 teaspoon cumin
1 tablespoon chili paste
1 egg
1/2 cup flour
1/2 cup rolled oats
1/2 teaspoon salt

Curry Sauce:
1 yellow onion, sliced
2 tablespoon minced garlic
1 can full-fat coconut milk (we used Thai Kitchen)
6 tablespoons red curry paste (we used Blue Dragon Thai Red Curry Paste and 6 tbsp makes for a medium spiced sauce)
1 tablespoon sriracha
4 tablespoons lime juice

*if using a different brand of paste add a few tbsp at a time to make sure it’s not too spicy!*

1) Preheat the oven to 400 degrees and use a little coconut oil to grease a large casserole dish.

2) Combine all meatball ingredients in a bowl and form into ice cream scoop sized balls. Place in the casserole dish for baking. Bake for 10 mins.

3) Meanwhile, melt a little of the coconut cream from the top of the can of coconut milk (~2 tbsp) over medium heat and saute the onions for 3-4 mins (or until slightly softened). Add in the remaining curry ingredients and stir to combine. Bring to a boil, taste to ensure the right spice and seasoning level, then turn off the heat. Once the meatballs come out of the oven, top with this mixture and cook for 7-8 more minutes (or until cooked through).

4) Serve with a side of greens like bok choy, asparagus, beans, broccoli, broccoli slaw and a serving of jasmine rice (veg and rice not included in macros). A Thai inspired meatball that any adventurous soul in the household will surely love!

Macronutrient Breakdown (per serving=2 meatballs):

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