Creamy Coconut Milk Meatballs (Paleo, Whole30)

Preheat the oven to 425°F (220°C).

In a food processor, chop fresh cilantro, ginger, shallots, carrots, and fresh basil until finely chopped.

In a large bowl, combine the ground chicken, chopped ingredients, sea salt, cumin powder, fish sauce, and coconut milk. Mix well by hand until the mixture is slightly watery.

Line a non-stick baking tray with parchment paper and lightly grease it with coconut oil.

Form the meat mixture into golf ball-sized meatballs and place them on the baking tray.

Bake the meatballs in the preheated oven for 20 minutes, then flip them and bake for an additional 15 minutes until cooked through.

In a saucepan, combine the can of full fat coconut milk, tomato paste, and red curry paste. Heat and simmer until dissolved.

Add garam masala powder, coriander powder, and red fish sauce to the coconut milk mixture and continue to simmer until the sauce reduces by half.

Once the meatballs are cooked, combine them with the sauce in the saucepan, stirring to coat the meatballs evenly.

Equipment Needed

Spice Level:

Dietary

Allergens