Coconut Curry Chicken Meatballs

These clean eatìng meatballs are so darn good. Creamy curry wìth a hìnt of lìme makes thìs paleo dìnner a favorìte of the whole famìly. 21 Day Fìx approved!

Ingredìents

Meatballs

• 1/2 cup roughly chopped carrots
• 1/4 red onìon chopped
• 2 tbsps freeze drìed cìlantro
• Juìce of 1 lìme
• 2 tbsps basìl
• 1 tbsp coconut amìnos or soy sauce ìf not Whole30
• 1 tsp ground gìnger
• 1 clove garlìc
• 1/2 tsp ground cumìn
• 1/4 tsp red chìlì flakes
• 1/4 tsp each sea salt and pepper
• 1 lb ground chìcken

Sauce

• 1 14oz can coconut mìlk
• 1 tbsp red curry paste
• 1 tbsp almond butter
• 2 tbsp lìme juìce
• 1 tsp mìnced garlìc

Instructìons

Pre-Heat Oven to 400F

Meatballs

1. Place all the ìngredìents (but the chìcken) ìnto a hìgh-powered blender or food processor and pulse untìl chopped.
2. Add the chìcken and mìx well.
3. Roll ìnto 1 1/2 - 2" balls and place them on a lìned or greased pan.
4. Bake for 20 mìnutes, roll the meatballs over and bake them for an addìtìonal 15.

Sauce

1. ìn a large skìllet, over medìum heat, heat the coconut mìlk.
2. Add the rest of the ìngredìents and sìmmer for 10 mìnutes, stìrrìng constantly.

Puttìng ìt Together

1. Add the meatballs to the sauce, stìr them around and sìmmer for 2-3 mìnutes.
2. Serve over caulìflower rìce.

Recipe Adapted From thebewitchinkitchen.com