Ingredients
Scale
- 1 pound ground chicken
- 1/2 cup Bob's Red Mill finely ground almond meal
- 2 cloves garlic, minced
- 1 teaspoon minced ginger
- 1 egg
- 2 scallions, chopped, plus more for garnish
- 1/2 teaspoon curry powder
- Kosher salt
- Freshly ground black pepper
- Lemon Ginger Red Curry Sauce
- Roasted Spaghetti Squash, for serving (optional)
- Sauteed Kale, for serving (optional)
for the Lemon Ginger Red Curry Sauce
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 2 teaspoons minced ginger
- 2 cans coconut milk
- 2 lemons, juiced
- 1 tablespoon plus 1 teaspoon red curry paste
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat oven to 400°F. Line a large baking sheet with aluminum foil and spray with nonstick cooking spray. In a medium mixing bowl, combine ground chicken, almond meal, garlic, ginger, egg, scallions, and curry powder. Season with Kosher salt and freshly ground pepper. Mix until just combined, don't overmix. Working quickly, roll into meatballs (you'll have about 18) and place on baking sheet. Roast in oven until just cooked through, about 15-20 minutes.
- Meanwhile, make the sauce. Heat olive oil over medium heat in a medium skillet. Cook garlic and ginger for 1 minute, stirring constantly. Stir in coconut milk, lemon juice, and red curry paste. Season with Kosher salt and freshly ground black pepper. Bring to a boil, and then reduce heat and maintain simmer until mixture thickens to a sauce consistency.
- Serve meatballs over roasted spaghetti squash and sauteed kale. Cover in sauce, garnish with scallions, and devour.
- Prep Time: 15 mins
- Cook Time: 20 mins