Curry Chicken-Zucchini Meatballs with Coconut Curry Sauce (Paleo & Keto)
Prep Time10 minutesmins
Cook Time23 minutesmins
Total Time33 minutesmins
Servings: 162” meatballs + ½ cup sauce
Calories: 214kcal
Course: Appetizer, Main Course
Cuisine: American, Thai
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!
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!
Notes
To replace almond flour use ¼ cup breadcrumbs or 1 Tbsp Coconut Flour.
Make sure to use “pulse” and not the regular “process” option on the food processor, or it will turn the chicken into a soft mush.
Storage:
Fridge: 3-4 days in an airtight glass container. Microwave on high for 1 minute until warmed through.
Freeze raw: Cook curry when serving, or freeze cooked curry separately. Place baking sheet in freezer and allow meatballs to freeze. When frozen, transfer to a freezer-safe bag and freeze. Thaw before cooking, and increase cook time by 3-4 minutes.
Freeze cooked: Cook curry when serving, or freeze cooked curry separately. Cook patties and cool. Transfer to parchment paper lined baking sheet and freeze. When frozen, transfer to a freezer-safe bag and freeze. Thaw and reheat in microwave to serve.