Creamy Coconut Milk Meatballs

• Gluten free
• Paleo

• Meat

  • 2 lbs Ground chicken

• Produce

  • 1/4 cup Basil, leaves
  • 3/4 cup Carrots
  • 1 Cilantro
  • 3/4 cup Cilantro
  • 1/4 tsp Coriander, ground powder
  • 1/2 tbsp Ginger
  • 2 Shallots, small

• Canned Goods

  • 2 tbsp Coconut cream
  • 14 oz Coconut milk, full-fat
  • 1 tbsp Red curry paste
  • 1 tbsp Tomato paste

• Condiments

  • 1 1/3 tbsp Fish sauce
  • 1 Lime juice

• Baking & Spices

  • 1/4 tsp Garam masala, powder
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1/2 tsp Cumin, powder

Found on iheartumami.com

Description

Directions

• Bend the first 5 ingredients listed under meatball seasonings in a food processor until finely chopped. Add the rest of meatball seasonings and blend well.
• Pre-heat oven to 410/420 F. LIne a non-stick aluminum foil over a large sheet pan. Mix ground meat with the seasonings from Step 1. Mix well and form golf ball size meatballs (about 20 meatballs). Bake first side 20 minutes and flip side 15 minutes or until the meatballs are completely cooked through.
• In the meantime, mix ingredients under “sauce”. Slow simmer over medium-low heat. Keep stirring the sauce until everything is combined and reduced to a thicker sauce (similar to tomato soup texture). Taste and see if more salt, tomato paste, or red curry paste is needed. * keep stirring the sauce to prevent it from burning in the bottom.
• Once the meatballs are cooked through and the sauce is thickened, add the meatballs back to the sauce. Simmer for another 3 minutes. Coat the sauce over meatballs. Drizzle with lime juice and garnish with cilantro leaves before serving.

Nutrition