Coconut Curry Chicken Meatballs

These just sounded amazing, so I had to try them.  Confirmed......AMAZEBALLS!!!! Hubs and I really enjoyed these meatballs that had a texture very similar to Falafel...which we both love.  Thanks to The Bewitchin' Kitchen for the recipe!  Give this dish a try immediately!

Coconut Curry Chicken Meatballs

MEATBALLS
1/2 cup roughly chopped carrots
1/4 red onion, chopped
2 tbsps freeze dried cilantro
Juice of 1 lime
2 tbsps basil
1 tbsp coconut aminos (or soy sauce if not Whole30)
1 tsp ground ginger
1 clove garlic
1/2 tsp ground cumin
1/4 tsp red chili flakes
1/4 tsp each sea salt and pepper
1 lb ground chicken

SAUCE
1 can coconut milk
1 tbsp red curry paste
1 tbsp almond butter (or you can use peanut butter I found out, as I was out of almond butter)
2 tbsp lime juice
1 tsp minced garlic

Instructions

Heat oven to 400 degrees.

MEATBALLS
Place all the ingredients (but the chicken) into a high-powered blender or food processor and pulse until chopped.  Add the chicken and mix well.  Roll (or use an ice cream scoop) into 1 1/2 – 2″ balls and place them on a lined or greased pan.  Bake for 20 minutes, roll the meatballs over and bake them for an additional 15.

SAUCE
In a large skillet, over medium heat, heat the coconut milk.  Add the rest of the ingredients and simmer for 10 minutes, stirring constantly.

PUTTING IT TOGETHER
Add the meatballs to the sauce, stir them around and simmer for 2-3 minutes.
Serve over cauliflower rice or regular cooked rice.  

Enjoy!!!