I’m in Chicago and in the middle of winter…let’s just say the weather isn’t giving me a lot of joy, but it’s when cooking delicious food is the ultimate soulful experience. Here’s a twist on my meatballs, just updated with Thai Kitchen green curry. It’s absolutely delicious.
Whole30 Chicken Meatballs in Green Curry
- 1 lb ground dark chicken meat
- 1 lb ground light chicken meat
- 1/2 cup chopped basil
- 5 garlic cloves, minced
- 3 finely chopped green onions
- ½ cup finely chopped red pepper
- 3 Tbsp coconut aminos
- 1 Tbsp green curry paste
- 1 Tbsp arrowroot powder
- 2-1/2 tsp kosher salt
- 2 Tbsp Extra Virgin olive oil for sautéing
For the sauce
- ¾ cup finely diced onions
- 4 garlic cloves, minced
- 1 cup chicken stock, warmed
- 1/4 cup green curry paste
- 1 – 14 oz can of coconut milk, stirred
- 6 oz coconut cream
- 3 Tbsp lime juice
- 1 Tbsp coconut aminos
- 1 tsp red pepper flakes
- 1/2 cup basil, cut into thinly sliced ribbons
- 1/2 cup cilantro, chopped
- Lime wedges for garnish
Place a baking sheet in the oven and preheat the oven to 200F. You will cook the meatballs in two batches and will use this to keep them warm.
Int a large bowl, mix all meatball ingredients together by hand, except for the olive oil.
Using a small ice cream scoop, scoop out meatballs and roll, about 2 ounces each.
In a large Dutch Oven over medium heat, warm the olive oil and brown the first batch of meatballs about 3 minutes a side, making sure to brown all sides. Remove and place on the warm baking sheet in the oven. Repeat for the second batch.
Leaving 1 tablespoon of the oil from cooking the meatballs in the Dutch oven, as well as any other tidbits, remove the remaining oil. Add the onions to the dutch oven and sauté until soft, about 5 minutes. Then add the garlic and sauté for 2 more minutes.
Using 1/3 cup of the warmed chicken stock, deglaze the Dutch Oven, being sure to scrape the bottom to get all the little bits. Dissolve the curry paste in the remaining 2/3 cup of the warm chicken stock and add to the Dutch Oven, stirring to combine. Add the coconut milk and coconut cream, whisking until everything is dissolved and smooth.
Add the lime juice, coconut aminos, and red pepper flakes, and stir. Bring to a boil, then transfer the meatballs from the oven into the Dutch Oven with the sauce and cover. Turn the heat down to medium-low and simmer for 20 minutes, or until the meatballs are cooked through.
Add basil and fresh cilantro (or any other fresh herbs you like). Stir to combine. Serve over cauliflower rice, and garnish with lime wedges.