Curry Chicken-Zucchini Meatballs with Coconut Curry Sauce (Paleo & Keto)
Serves 16
10 mins prep
23 mins cook
33 mins total
Flavor-packed bites of Curry Chicken-Zucchini Meatballs coated in a delicious Coconut Curry Sauce! Held together with almond flour, these spiced, juicy and nutritious meatballs are Paleo and Keto-friendly too!
Meatballs:
Sauce:
Preheat oven to 350°F and lightly grease a baking sheet.
Prepare Chicken and Zucchini:
If using whole chicken breast, cut into large chunks and place in a food processor.
Pulse (do not process, use the pulse option, or the chicken will form mush) about 10-15 times until it turns into a ground chicken.
Work in batches if needed.
Finely shred zucchini using food processor and squeeze out as much moisture as possible.
Make Meatballs:
In a large bowl combine chicken, zucchini, almond flour, garlic, curry powder, cumin, turmeric, cayenne pepper, salt and pepper, and mix well until uniform. Use clean hands!
Spoon out a heaping tablespoon worth of the mix and use hands to shape into meatballs (about 16) and transfer to baking sheet.
Bake for 23 minutes.
Cook Sauce:
While meatballs cook, heat a nonstick skillet over medium and fry garlic in oil until fragrant.
Add broth and stir in curry powder, cumin, cayenne pepper, black pepper, and salt. Simmer for 3-4 minutes until it starts to thicken.
Pour in coconut milk and maple syrup and mix. Allow to simmer for another 3-4 minutes until thickened.
Stir in 1 Tbsp cilantro.
Serve:
Transfer meatballs to a serving dish, top with sauce and garnish with more cilantro.
Serve with your choice of side. Rice or Cauliflower Rice go well!
