We LOVE curry at the Brossette's. It's one of our favorite flavors. Good thing too because it is full of anti-inflammatory benefits!
Sometimes I have no clue where I come up with ideas for recipes. I used to hate my appetite. A battle with anorexia will do that to a person. I used to get so frustrated that I craved things and was hungry for food... That food was (still is, duh!) important to me. I just wanted to be that person who "didn't care about food" - you know, the people who "forget to eat lunch..." Ha! I will NEVER forget to eat a meal. Never. And I used to really dislike that about myself.
Now? I lean into that. I LOVE that I crave things and I REALLY love that when I allow myself to have said craving, I usually don't crave it anymore for a while. Hence, moderation. Too much of ANY thing - even spinach - is not good. And our bodies know this. It's so beautiful to me - if we allow our bodies to work like they are intended to and we lean into the things we crave without over-doing or under-doing - we will naturally be exactly what we're supposed to be in terms of aesthetics. It's when we start forcing our bodies to become an idea that WE have in our heads as to what we WANT to look like that things start going haywire.
This is why we, at LINK Endurance, coach nutrition the way we do... It's a long, slow process but one that will bring you to what I described above.
Ok, so what does all of that have to do with Coconut Curry Meatballs? Well, not a whole lot honestly, except that to say, I woke up one day CRAVING curry but I also wanted meatballs. I wanted something saucy and filling and full of flavor. It's the Italian in me coming out, I'm sure. So - that is where these meatballs came from.
I adapted a recipe from Randa at The Bewitchin Kitchen, as I'd never made a dish quite like this before. I mean, I've made curries and I've made meatballs of course, but have never put the two together. So I leaned on her for some inspiration and a jumping off point!
I must say, she and I would make a great team if we could come up with a recipe THIS good every time!
These meatballs are incredibly easy to make, the sauce couldn't be simpler and the cauliflower rice - well, it's easy, yes, but roasting it gives it SO. MUCH. FLAVOR! It's the only way I make cauliflower rice these days! And! The leftover meatballs are JUST as good, if not better the next day!
Hope you enjoy as much as we do!
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…
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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.
