Products Used In This Recipe
- Healthy Recipes, Meat Recipes, Quick Recipes
SERVINGS: 4 | COOKING TIME: 30 Minutes | CALORIES: 550 per serving
Ingredients
1) Ingredients:
For the Meatballs:
- 1 pound ground chicken
- 1/2 cup shredded zucchini (about 1 small zucchini)
- 2 green onions, chopped
- 1 shallot, chopped
- 2 teaspoons grated ginger
- 1 clove garlic, grated
- 2 teaspoon Lime Chili Seasoning
- Black pepper, to taste
- 2 teaspoons tamari or soy sauce
For the Coconut Curry:
- 3 tablespoons extra virgin olive oil, divided
- 1 red bell pepper, sliced
- 2 tablespoons butter
- 1-3 tablespoons Thai red curry paste (adjust to taste)
- 1 can (14 oz) coconut milk
- 3 tablespoons tamari or soy sauce
- 1 tablespoon grated ginger
- 1 clove garlic, grated
- 1 shallot, chopped
- 1/4 cup fresh cilantro, chopped
- 3 teaspoon Steakhouse Rub and Seasoning
For Serving:
- Fresh basil
- Lime wedges
- Cooked rice
- Additional green onions (optional)
Instructions
Make the Meatballs:
- In a large bowl, combine ground chicken, shredded zucchini, green onions, chopped shallot, grated ginger, garlic, Lime Chili Seasoning, black pepper, and tamari. Form into tablespoon-sized meatballs.
Sear the Meatballs: 2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the meatballs for 4-5 minutes, turning until browned. Transfer to a plate.
Prepare the Coconut Curry: 3. In the same skillet, add 1 tablespoon olive oil. Sauté shallot, garlic, and ginger for 1 minute until fragrant. 4. Add red bell pepper, butter, Steakhouse Rub and Seasoning, and curry paste. Cook for 2 minutes until combined.
Simmer the Meatballs: 5. Pour in coconut milk and tamari, scraping up any browned bits. Let the sauce simmer, then add the meatballs. Cook for 5 minutes until fully cooked.
Serve: 6. Stir in cilantro. Serve meatballs and coconut curry over rice, garnished with fresh basil, lime wedges, and green onions if desired.
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