Thai Curry Chicken Meatballs
Chicken meatballs in a Thai coconut curry sauce.
Ingredients
For the Meatballs
- 3 lbs. ground chicken breast
- 1 large egg beaten
- 2 tbsp chili garlic sauce
- 1 tbsp fish sauce
- 1 tsp salt
- 1 tsp ground ginger root
- 1 tsp garlic powder
- zest of one lime
- white pepper to taste
- 1/3 to 1/2 cup almond flour
- cooking spray
For the Sauce
- 2 13.5-ounce cans full-fat coconut milk
- 2 tbsp Thai red curry paste
- 1-2 tbsp sriracha to taste
- 1 tbsp chili garlic sauce
- 1 tbsp Swerve Brown or similar brown sugar substitute
- 1 tbsp fish sauce
- 1 tsp ground ginger
- juice of one lime
- 1 small bunch minced cilantro leaves about 1/3 cup
Instructions
For the Meatballs
- Preheat the oven to 400 degrees. Line two cookie sheets with aluminum foil and spray them with cooking spray.
- In a large bowl, mix together all the ingredients except for the almond flour. Add 1/3 cup of the almond flour, and continue adding more until it's your desired texture. Aim for sticky but mostly holding its own shape.
- Scoop the mixture onto the cookie trays using a small cookie scoop. Spray your hands with cooking spray and gently toss each meatball back and forth between your hands until they're round. Put them back on the cookie sheets then bake them for 25-30 minutes, rotating the sheets halfway through the cooking time.
For the Sauce
- While the meatballs are cooking, stir together all sauce ingredients except for the cilantro in a Dutch oven or stockpot large enough to hold the finished meatballs. Bring to a simmer over medium heat, then turn the heat down to low and continue to simmer until the meatballs are done, stirring occasionally.
- When the meatballs are finished, add them to the pot and simmer for another 5-10 minutes. Remove from heat and stir in the cilantro. Serve immediately, or store in the refrigerator and reheat in a slow cooker or microwave.
- Macros per serving (4-5 meatballs, depending on size): 349 calories, 4 grams net carbs, 35 grams protein, 22 grams fat.