Coconut curry meatballs

This was delicious! And easy.  I doubled the recipe so we had enough left-overs for next day's lunch.



  • 1 pounds of ground chicken (or buy boneless skinless chicken thighs and make your own ground chicken)
  • 1 egg
  • 1 minced garlic cloves
  • ½ cup shredded unsweetened coconut
  • 1 tablespoon curry powder
  • 1/2 diced yellow onion- if time permits I like to sautéed the onions before adding them into the meat mixture
  • 2 TBSP coconut oil

Sauce to pour over it:

  • Whisk all of this together-
  • 3 TBSP almond butter
  • 1 cup full-fat coconut milk
  • 2 teaspoons curry powder
  • Add Himalayan salt to taste


  • You can bake the meatballs or cook on the stove top.
  • To bake, heat oven to 425. Place foil on cookie sheet and roll about 25 meatballs (I use my cookie dough scooper). Cook for about 18 minutes or until cooked thoroughly.
  • If cooking on the stove: head coconut oil in pan and cook the meatballs on each side for about 2 minutes- about 8 minutes total).
  • Once meatballs are cooked pour the sauce into the pan that the meatballs are cooking in, or add the sauce and meatballs to a pan and heat. Coat meatballs well for 2 minutes. If adding zoodles, toss those in and coat for 1 minute.
  • *Don't leave the zoodles heating in the pan too long, they’ll begin releasing water and get soggy. Just leave them long enough to get slightly warm

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