Preheat oven to 425 degrees F and line two large sheet pans with foil or parchment paper. Spray both with avocado oil cooking spray and set one aside and pour the bags of cauliflower rice onto the other one and spread out evenly – spray the top with additional avocado oil cooking spray and a few dashes of salt (unless using the coconut aminos after roasting – see notes) and a few pinches of black pepper. Toss to combine and set aside.
Place all of the ingredients for the meatballs (except the chicken and cilantro/basil garnish leaves) into a food processor and pulse until chopped and combined.
Pour mixture into a large bowl along with the ground chicken. Mix well with a spatula or your hands.
Roll into 1 ½ – 2″ balls and place them onto lined sheet pan.***
Bake for 10 minutes on the middle rack of your oven, roll the meatballs over and bake them for an additional 5-10 minutes. Remove from oven and set aside.
Place the cauliflower rice onto the top rack of your oven when you put the meatballs in and let roast 10 minutes, toss and then place on the bottom rack of your oven and let roast another 5-10 minutes. Once you pull the meatballs out, just leave turn your oven off and leave the cauliflower rice in the oven to stay warm until ready to serve – just be sure it’s on the bottom rack at this point.
While the meatballs are baking, make the sauce by heating the coconut milk over medium heat in a large skillet.
Add the remaining ingredients for the sauce and simmer for 10 minutes, stirring until combined and the almond butter is melted.
Add the meatballs to the sauce, stir them around to coat them with the sauce and simmer for 2-3 minutes.
Serve over roasted cauliflower rice with fresh cilantro and/or basil on top.
NOTES:
- If you buy frozen cauliflower rice, thaw before roasting and drain any excess water before placing on the sheet pan.
- I like to toss my cauliflower rice with several dashes of coconut aminos as soon as I take it out of the oven. It just gives it more umami/flavor! Not a must, but definitely recommended! If you do this - do not add salt prior to roasting.
- When making the meatballs, I suggest using a small ice cream scoop to scoop out the meatball mixture so you ensure each meatball is close to the same size and therefore cooks evenly.
- Recipe adapted from Randa at thebewitchinkitchen.com…
#alixbarthnutrition, #chickencurry, #chickenmeatballs, #coconutcurry, #currymeatballs, #easycurry, #easyweeknightmeal, #grainfreemeatballs, #holisticnutritionist, #holisticrecipes, #instafood, #justeatthefood, #linkendurancerecipes, #paleo, #primal, antiinflammatory, cleaneating, dairyfree, easytomake, easyweeknightdinner, glutenfree, grainfree, leftovers, linkendurance, moderation, Nutrition, paleomeatballs
Ingredients
Directions
Preheat oven to 425 degrees F and line two large sheet pans with foil or parchment paper. Spray both with avocado oil cooking spray and set one aside and pour the bags of cauliflower rice onto the other one and spread out evenly – spray the top with additional avocado oil cooking spray and a few dashes of salt (unless using the coconut aminos after roasting – see notes) and a few pinches of black pepper. Toss to combine and set aside.
Place all of the ingredients for the meatballs (except the chicken and cilantro/basil garnish leaves) into a food processor and pulse until chopped and combined.
Pour mixture into a large bowl along with the ground chicken. Mix well with a spatula or your hands.
Roll into 1 ½ – 2″ balls and place them onto lined sheet pan.***
Bake for 10 minutes on the middle rack of your oven, roll the meatballs over and bake them for an additional 5-10 minutes. Remove from oven and set aside.
Place the cauliflower rice onto the top rack of your oven when you put the meatballs in and let roast 10 minutes, toss and then place on the bottom rack of your oven and let roast another 5-10 minutes. Once you pull the meatballs out, just leave turn your oven off and leave the cauliflower rice in the oven to stay warm until ready to serve – just be sure it’s on the bottom rack at this point.
While the meatballs are baking, make the sauce by heating the coconut milk over medium heat in a large skillet.
Add the remaining ingredients for the sauce and simmer for 10 minutes, stirring until combined and the almond butter is melted.
Add the meatballs to the sauce, stir them around to coat them with the sauce and simmer for 2-3 minutes.
Serve over roasted cauliflower rice with fresh cilantro and/or basil on top.