Chicken Meatballs with Thai Coconut Curry Sauce

INGREDIENTS

1 pound ground chicken

1 egg

½ cup whole wheat panko

1 teaspoon salt

2 teaspoons fresh grated ginger

1 clove garlic, grated

3 green onions (white and green parts), finely minced

1 tablespoon red thai curry paste (I like Mae Ploy brand)

1 cup coconut milk

1 cup chicken stock

¼ cup unsweetened original almond milk

Basil leaves (for garnish)

2 teaspoons of olive oil

INSTRUCTIONS

Preheat oven to 350 degrees
In a medium bowl, mix together the ground chicken, egg, salt, pepper, and panko
Form into balls (this recipe makes four servings, so I quartered the meatball mixture and made each quarter into 4 meatballs. You can make yours bigger or smaller based on preference, just keep in mind that ¼ of the meat will be your serving size, which is 1 red container)
Bake meatballs for 10 minutes, remove from the oven, flip, and bake for another 5 minutes
For the sauce, add 2 teaspoons of olive oil to a large skillet over medium high heat
Add your ginger, garlic, and scallions and cook for a few minutes
Add your red curry paste in with the veggies and stir until everything is combined
Add your coconut milk and chicken stock. Stir until everything is combined
Bring to a boil and reduce to a simmer. Simmer for 15 minutes, stirring occasionally, or until the sauce has thickened
Turn off the heat and stir in your almond milk
Season to taste with salt and pepper
When the meatballs are done cooking, add into the sauce and stir around so the meatballs are coated
Top with fresh sliced basil