Curry Chicken Meatballs
Super easy, super quick chicken meatballs simmered in a curry sauce LOADED with veggies. This also freezes incredibly well, so double feel free to double the recipe and save some for when you really don’t feel like cooking.
1 lb ground chicken
½ inch piece of ginger, peeled and grated
2 cloves of garlic, grated or minced really fine
¼ cup almond meal (if you don’t have almond meal, use a couple tablespoons of flour)
1 tablespoon soy sauce
1 teaspoon sriracha
1 tablespoon oil
1 onion, diced
1 tablespoon red curry paste
1 can coconut milk
2 cups snow peas
2 cups kale, chopped
Sliced green onions and cilantro for garnish
Preheat the oven to 400oF. In a bowl, combine chicken, ginger, garlic, almond meal, egg, soy sauce, and sriracha. Hands work best for this but you could use a spoon if you want. Mix until everything is combined. Use your hands to form ping-pong ball sized meatballs and place on a baking sheet. Bake until temperature reads 160oF on an instant thermometer, about 15 minutes. Remove from the oven and set aside.
While the meatballs are cooking, heat the oil in a cast iron pan over medium high heat. Add the onions and cook until translucent and just starting to brown, about 5 minutes. Add the curry paste and continue to cook, stirring occasionally, until the curry paste begins to stick to the bottom of the pan. Add the coconut milk and snow peas. Cook until the sauce begins to thicken. Add the cooked meatballs and the kale and cook for a few more minutes until the kale is wilted and the sauce thickens a little bit more. Serve over rice, top with sliced scallions and cilantro leaves.