Adventure #53: Thai Curry Meatballs

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

Curry Sauce

  • 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
  1. Preheat oven to 400 degrees F. 
  2. In a large bowl, mix together the ground chicken, shredded zucchini, minced cilantro, minced ginger, and sea salt. 
  3. Use a small scoop or a spoon to scoop out meatballs ( about 20-24 meatballs). 
  4. 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. 
  5. In a small bowl, combine coconut milk with soy sauce. 
  6. 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. 
  7. Add coconut milk mixture to the sauce pan and mix together with the rest of the ingredients. 
  8. Allow mixture to boil over medium-heat, once the sauce thickens, add meatballs and chopped basil to the sauce pan. 
  9. Cover meatballs and curry sauce with a lid and cook for 10 mins over low-heat. 
  10. 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!


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