Coconut Curry Chicken Meatballs with Roasted Cauliflower Rice

Ingredients for the Meatballs:

avocado oil cooking spray

2 large carrots, roughly chopped

2 large shallots, roughly chopped

2 tbsp cilantro leaves

zest and juice of 1 lime

5 - 6 fresh basil leaves

1 tbsp coconut aminos

1 clove garlic

1 tsp ground ginger

½ tsp ground cumin

¼ tsp red chile flakes

¼ tsp sea salt

¼ tsp black pepper

1 lb ground chicken breast

several cilantro leaves or julienned basil, for garnish (optional)

Ingredients for the Sauce:

1 ¾ cans coconut milk (light or full fat)

2 tbsp red curry paste (heaping)

1 ½ tbsp almond butter

zest and juice of 1 lime

2 garlic cloves, finely minced

1 ¼ tsp salt

Ingredients for the Cauliflower Rice:

2-3 10 oz bags pre-riced Cauliflower (fresh or frozen)***

salt and black pepper

coconut aminos (optional)***

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.

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Coconut Curry Chicken Meatballs with Roasted Cauliflower Rice