Nom nom nom!
Recipe #2 from work:
- 1 lb. ground chicken
- 2 cups zucchini, shredded
- 2 tablespoons cilantro, minced
- 1-2 teaspoons fresh ginger, minced
- 1/2 teaspoon sea salt
- Coconut oil for greasing baking sheet
- 2 tablespoons olive oil
- 1 teaspoon red pepper flakes, crushed
- 1 1/2 tablespoon garlic, minced
- 1 1/2 tablespoons curry powder
- 1 1/4 cup coconut milk, full fat
- 2 tablespoons soy sauce
- 1/2 cup fresh basil leaves, chopped
- Preheat oven to 400 degrees F.
- In a large bowl, mix together the ground chicken, shredded zucchini, minced cilantro, minced ginger, and sea salt.
- Use a small scoop or a spoon to scoop out meatballs ( about 20-24 meatballs).
- Grease a baking sheet with coconut oil and then place meatballs. Bake in the oven for 12-15 mins, or until they are cooked through.
- In a small bowl, combine coconut milk with soy sauce.
- In a large sauce pan, heat olive oil over medium-heat. Add crushed red pepper flakes, zest, garlic, curry powder, and stir for 15 seconds.
- Add coconut milk mixture to the sauce pan and mix together with the rest of the ingredients.
- Allow mixture to boil over medium-heat, once the sauce thickens, add meatballs and chopped basil to the sauce pan.
- Cover meatballs and curry sauce with a lid and cook for 10 mins over low-heat.
- Serve with cauliflower rice.
These were so yummy!
I did not just throw everything in the crockpot and wish for the best with this one obviously. This was maybe my overall fifth time making meatballs. I am not sure why I never really made them before. They are super versatile and can be enjoyed by themselves, with some rice or even just with some veggies. I just scooped them out, rolled them into pretty big balls actually and then repeated, it was kinda fun!
I did not use bread crumbs for these, it was simply just the ground chicken and the zucchini. I would suggest patting the zucchini with a paper towel before mixing it with the chicken- there was some excess water that came out during the baking process. But overall the mixture held well.
The sauce for this is amazeballs. I love coconut milk based sauces and the curry powder and crushed red gave it some heat! While I was cooking, the house smelled amazing.
The first time we ate these we just ate them plain, with nothing else. Then for leftovers I threw some peas in and it morphed into almost an Indian dish. Yum-o!
I highly recommend this recipe, I would even double it and freeze the second batch!
I will fer sher be making these again!