Anti Inflammatory Whole30 Coconut Curry Chicken Meatballs
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Learn more →Ingredients
4 servings
For the meatballs
- 1 ½ lb ground chicken
- ¼ cup finely chopped fresh cilantro
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp fine sea salt
- ¼ tsp black pepper
- 1 tbsp coconut oil
For the curry sauce
- 1 tbsp coconut oil
- 1 cup finely diced yellow onion (about 1 medium onion)
- 1 tbsp fresh ginger, finely grated
- 2 tsp curry powder
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup chicken broth
- 1 tsp fine sea salt
- 1 tbsp fresh lime juice
For serving
- fresh cilantro leaves, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large mixing bowl, combine the ground chicken, chopped cilantro, cumin, coriander, turmeric, salt, and black pepper. Mix with your hands until just combined — do not overwork the mixture or the meatballs will be dense.
- 2
Scoop the mixture into 18–20 meatballs (about 1.5 tablespoons each) and arrange them on the prepared baking sheet. Drizzle or brush with 1 tablespoon coconut oil. Bake for 14–16 minutes, until the meatballs reach an internal temperature of 165°F (74°C) on an instant-read thermometer and are lightly golden on the outside.
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