Meatball Curry Recipe
Meatball Curry - a delicious, easy one-skillet meal that is packed with flavor! Made with simple, real ingredients!
Ingredients
Ginger Chicken Meatballs:
- 1 pound ground chicken
- 1 egg
- ¼ cup almond flour
- 2 teaspoons garlic grated
- 2 teaspoons ginger paste
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
Curry:
- 2 tablespoons olive oil divided
- 1 ½ tablespoons garlic minced
- 1 ½ cups carrots peel and cut into half-moons
- 1 green bell pepper chopped
- ½ cup red onion chopped
- 13.5 ounces full fat coconut milk
- 1 cup chicken broth
- ¼ cup fresh basil roughly chopped (more for garnish)
- 3 tablespoons green curry paste
- 4 teaspoons lime juice
- 2 teaspoons garlic chili sauce
- 2 teaspoons lemongrass paste
- 1 ¼ teaspoons turmeric powder
- 1 teaspoon kosher salt
- ½ teaspoon ground ginger
- ⅛ teaspoon ground black pepper
Serving Suggestion:
- basmati rice or cauliflower rice
Instructions
- Make Meatballs: In a medium bowl, combine 1 pound ground chicken, 1 egg, ¼ cup almond flour, 1 teaspoon onion powder, 2 teaspoons ginger paste, 1 teaspoon onion powder, 1 teaspoon kosher salt½ teaspoon garlic powder, and ½ teaspoon ground black pepper. Create meatballs using 1 tablespoon at a time (I like to use a 1 tablespoon cookie scoop) and set aside on a plate.
- Sear Meatballs: Bring a large cast iron skillet to medium high heat. Add 1 tablespoon of olive oil; swirl to coat the pan. Add meatballs and sear on all sides (you do not need to cook them all the way through at this point). Remove from the pan and place on a plate; set aside.
- Sauté: Add remaining tablespoon of oil; swirl to coat. Add 1 ½ tablespoons garlic and move around pan until fragrant, approx. 30 seconds. Add carrots, bell pepper, and onion. Move around pan 1-2 minutes.
- Combine Sauce: Add 13.5 ounces full fat coconut milk, 1 cup chicken broth, ¼ cup fresh basil, 3 tablespoons green curry paste, 4 teaspoons lime juice, 2 teaspoons garlic chili sauce, 2 teaspoons lemongrass paste, 1 ¼ teaspoons turmeric powder, 1 teaspoon kosher salt, ½ teaspoon ground ginger and ⅛ teaspoon ground black pepper. Stir to combine until consistency is smooth.
- Finish: Add meatballs back into the pan along with the fresh basil. Bring to a light simmer and cover. Let cook approx. 10 mins or until meatballs are cooked through (chicken is fully cooked when it reaches an internal temperature of 165℉).
- Serve: Enjoy with cauliflower rice, basmati rice or brown rice.
Notes
- Forming chicken meatballs: placing the chicken meatball mixture in the fridge for 20-30 minutes prior to forming helps - also if you are forming them with your hands add a little oil to your hands to help prevent sticking.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
- Nutrition: nutrition provided is an estimate and does not include rice or other sides.
Nutrition
Calories: 359kcal | Carbohydrates: 12g | Protein: 18g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 1092mg | Potassium: 752mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6697IU | Vitamin C: 22mg | Calcium: 69mg | Iron: 4mg
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