Coconut Curry Chicken Meatballs – Tender, baked Thai-inspired chicken or turkey meatballs in a creamy coconut curry sauce, featuring vibrant red bell peppers, wilted spinach, and a fresh cilantro garnish. Serve over a bed of rice for a comforting meal, or for a low-carb, paleo-friendly option, try it over cauliflower rice for an extra boost of veggies.
INGREDIENTS
Meatballs:
- 1 lb (450 g) ground chicken or turkey (preferably 5-7% fat)
- 3 spring onions, finely chopped
- 1 green chili pepper, deseeded and chopped
- 1 teaspoon minced garlic (3 g)
- 1 tablespoon coconut aminos (15 ml) or gluten-free soy sauce
- 3/4 teaspoon salt (omit if using soy sauce)
Curry:
- 2 tablespoons coconut oil (30 ml)
- 1 medium white onion, chopped (150 g)
- 1 tablespoon minced ginger (5 g)
- 1 tablespoon minced garlic (9 g)
- 1 red bell pepper, deseeded and sliced
- 3 tablespoons red curry paste
- 1 tablespoon curry powder
- 1 (14 oz/400 ml) can unsweetened full-fat coconut milk
- 1 cup chicken stock (240 ml)
- 2 tablespoons lime juice (15 ml)
- 1 large handful spinach
For serving: Rice or cauliflower rice (for a low-carb, paleo-friendly option)
INSTRUCTIONS
Meatballs:
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine all the meatball ingredients. Mix thoroughly until well incorporated.
- Shape the mixture into tablespoon-sized balls, making about 20 meatballs.
- Place the meatballs on a lined baking sheet and bake for 18 minutes, or until cooked through.
Curry:
- While the meatballs bake, heat coconut oil in a large skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened.
- Add the minced garlic, ginger, and sliced red bell pepper. Cook for another 2-3 minutes.
- Stir in the curry powder and red curry paste, and cook for 1 minute to release their flavors.
- Add the coconut milk and chicken stock, stirring to combine. Bring to a boil, then lower the heat and let simmer for about 10 minutes, allowing the sauce to thicken and reduce.
- Once the meatballs are done, add them to the skillet. Cook for an additional 5 minutes, letting the sauce reduce further. The longer you simmer, the thicker the sauce will become.
- Stir in the spinach and lime juice, cooking until the spinach wilts. Taste and adjust seasoning with salt, if necessary.
Serve: Spoon the curry and meatballs over a bed of rice or cauliflower rice. Enjoy!
NUTRITION INFORMATION (PER SERVING, 4 SERVINGS TOTAL)
- Calories: 397
- Total Fat: 28g
- Saturated Fat: 22g
- Unsaturated Fat: 1g
- Cholesterol: 180mg
- Sodium: 1196mg
- Carbohydrates: 18g
- Net Carbs: 12g
- Fiber: 4g
- Sugar: 5g
- Protein: 10g
