Coconut Curry Chicken Meatballs


1/2 cup roughly chopped carrots
1/4 red onion, chopped
2 tbsps freeze dried cilantro
Juice of 1 lime
2 tbsps basil
1 tbsp coconut aminos (or soy sauce if not Whole30)
1 tsp ground ginger
1 clove garlic
1/2 tsp ground cumin
1/4 tsp red chili flakes
1/4 tsp each sea salt and pepper
1 lb ground chicken

1 can coconut milk
1 tbsp red curry paste
1 tbsp almond butter
2 tbsp lime juice
1 tsp minced garlic

  1. Pre-Heat Oven to 400F

  1. Place all the ingredients (but the chicken) into a high-powered blender or food processor and pulse until chopped.
  2. Add the chicken and mix well.
  3. Roll into 1 1/2 – 2″ balls and place them on a lined or greased pan.
  4. Bake for 20 minutes, roll the meatballs over and bake them for an additional 15.

  1. In a large skillet, over medium heat, heat the coconut milk.
  2. Add the rest of the ingredients and simmer for 10 minutes, stirring constantly.

  1. Add the meatballs to the sauce, stir them around and simmer for 2-3 minutes.
  2. Serve over cauliflower rice.

Original Recipes visit: Coconut Curry Chicken Meatballs @

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