Red Coconut Curry Meatballs with Cauliflower Rice
Ingredients
Meatballs
-
1
lb.
ground chicken
-
½
tablespoon
garlic powder
-
1
tablespoon
dried basil
-
1
teaspoon
chili powder
-
1
teaspoon
cumin
-
½
tablespoon
chili paste
-
1-2
tablespoons
olive oil
-
1
large
egg
-
¼
cup
flour
-
¼
cup
rolled oats
-
⅛
teaspoon
salt
Curry Sauce
-
1
medium
yellow onion
-
1
tablespoon
olive oil
-
1
tablespoon
minced garlic
-
1
can
full-fat coconut milk
-
3
tablespoons
red curry paste
-
½
tablespoon
sriracha
-
3
tablespoons
lime juice
Cabbage Salad
-
4
cups
purple cabbage
-
¼
cup
cilantro
-
2
tablespoons
rice vinegar
-
½
tablespoon
honey
-
1
squeeze
fresh lime juice
-
1
pinch
salt
Cauliflower Rice
-
2
tablespoons
olive oil
-
3.5
cups
riced cauliflower
-
1
tablespoon
lime juice
-
to taste
salt and pepper
Instructions
- Preheat the oven to 400ºF and prepare a casserole dish with cooking spray.
- Mix all cabbage salad ingredients in a bowl and refrigerate.
- Combine all meatball ingredients in a large bowl and mix until well combined.
- Scoop the meatball mixture into balls and place them in the prepared casserole dish.
- Bake the meatballs for 10 minutes.
- While the meatballs bake, heat olive oil in a pan and sauté the onion for 2-3 minutes.
- Add the remaining curry sauce ingredients to the pan and bring to a boil.
- After 10 minutes, pour the curry sauce over the meatballs and bake for an additional 7-10 minutes.
- In a separate pan, cook the cauliflower rice ingredients for 5-7 minutes.
- Serve the meatballs with cabbage salad, cauliflower rice, and top with fresh basil and lime juice.
Nutrition Facts (estimated)
Servings
4-6
Calories
548
Total fat
42g
Total carbohydrates
23g
Total protein
27g
Sodium
0mg
Cholesterol
0mg
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