Coconut Curry Chicken Meatballs over Cauliflower Rice

Looking for a change from your typical meatball or chicken recipe? Look no further! This was a super quick meal to make and it turned out so flavorful and delicious! I ended up doubling the meatball portion of the recipe, but kept the sauce the same - it still made plenty enough to cover double the meatballs. I threw the carrots, red onion, and cilantro in the food processor together before making the meatball mix. I highly suggest doing that! Another note I have is that the meatballs cooked super fast for me, so keep an eye on them so they don't burn. I also paired the meatballs with an extremely plain cauliflower rice since I knew the sauce would be poured over everything anyways. The original recipe link below does have a link to a recipe for cauliflower rice if you want to check that out though. Shake up your typical meatball and chicken routine with this recipe!

Coconut Curry Chicken Meatballs
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:

1. 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 and bake them for an additional 20.

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.
3. Putting It Together
4. Add the meatballs to the sauce, stir them around and simmer for 2-3 minutes.
5. Serve over cauliflower rice.

Original recipe found here