AIP Friendly Coconut Curry Chicken Meatballs
Warm, fragrant, and deeply satisfying, this dish delivers everything you want from a cozy weeknight dinner without a single ingredient that conflicts with an elimination-style healing protocol. The meatballs are built with ground chicken, cassava flour, fresh ginger, garlic, and turmeric — no grains, no nightshades, no eggs — then baked until golden and firm before being nestled into a silky sauce. That sauce is the real star: full-fat coconut milk and bone broth form a rich, nourishing base, layered with Ceylon cinnamon, more turmeric, and coconut aminos for a depth of flavor that feels indulgent without any of the usual compromises. A splash of apple cider vinegar brightens everything at the end, and a handful of baby spinach wilts right into the pan for an easy boost of greens. This is the kind of recipe that proves eating to support your body doesn't have to mean bland or boring — it makes four generous servings, so leftovers are practically guaranteed, and the sauce only gets better the next day.
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground chicken
- 3 tbsp cassava flour
- 2 cloves garlic, minced
- 1 tsp fresh ginger, finely grated
- 1 tsp ground turmeric
- ½ tsp fine sea salt
- 2 tbsp fresh cilantro, finely chopped
For the curry sauce
- 1 tbsp coconut oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 1 ½ tsp ground turmeric
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup bone broth
- 1 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- ½ tsp fine sea salt, plus more to taste
- 2 cups baby spinach, loosely packed
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C) and line a rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the ground chicken, cassava flour, minced garlic, grated ginger, turmeric, salt, and cilantro. Mix with your hands until just combined — do not overwork. Roll into balls about 1 1/2 inches in diameter (roughly 18–20 meatballs) and arrange in a single layer on the prepared baking sheet.
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