Emulsifier Free Coconut Curry Chicken Meatballs
Total time50 min
Prep time20 min
Cook time30 min
4.5(27)
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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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