Chicken Meatballs with Coconut Curry Sauce

[vc_row][vc_column][vc_column_text]

MEATBALLS

• 1/2 cup roughly chopped carrots
• 1/4 red onion, chopped
• 2 tablespoons dried cilantro
• Juice of 1 lime
• 2 tablespoons basil
• 1 tablespoon soy sauce
• 1 teaspoon ground ginger
• 1 clove garlic
• 1/2 teaspoon ground cumin
• 1/4 teaspoon red chili flakes
• 1/4 teaspoon each sea salt and pepper
• 1 lb ground chicken

SAUCE

• 1 can coconut milk
• 1 tablespoon red curry paste
• 1 tablespoon almond butter
• 2 tablespoons lime juice
• 1 teaspoon minced garlic

• Pre-Heat Oven to 400F

MEATBALLS

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.

SAUCE

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.

PUTTING IT TOGETHER

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

[/vc_column_text][/vc_column][/vc_row]