Curry Chicken-Zucchini Meatballs With Coconut Curry Sauce

Name: Curry Chicken-Zucchini Meatballs With Coconut Curry Sauce
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
Yield: 16
Ingredients: 1 lb Chicken Breast, Ground or Whole, 454g; 1 cup Zucchini, Shredded (Moisture intact), 1 medium, 176g; ¼ cup Almond Flour, 20g, see notes for sub; 1 Tbsp Minced Garlic, about 3 cloves; 1½ tsp Curry Powder; ½ tsp Cumin; ½ tsp Turmeric; ½ tsp Cayenne Pepper; ½ tsp Salt; ¼ tsp Black Pepper; ½ tsp Olive Oil; 1½ tsp Minced Garlic, 1-2 cloves; ½ cup Chicken Broth; 1 tsp Curry Powder; ½ tsp Cumin; ¼ tsp Black Pepper; ⅛ tsp Cayenne Pepper; ⅛ tsp Salt; ½ cup Light Coconut Milk; ½ tsp Maple Syrup, Stevia Sweetened; 1-2 Tbsp Cilantro, Chopped

by Haylee Jane Monteiro

16 Pieces

33 min

Flavor-packed bites of Curry Chicken-Zucchini Meatballs coated in a delicious Coconut Curry Sauce! Held together with almond flour, these spiced, juicy and nutritious meatballs are Paleo and Keto-friendly too!

SO MUCH FLAVOR in here, I just cannot!

After realizing how easy homemade meatballs are (from making Smoky Hot Ketchup Chicken Meatballs a short while ago), I’ve been hooked. This time I wanted to go for a curry flavor though since I’ve really been digging the whole spiced-everything recently.

But I wanted to keep it a little healthy - aka no breadcrumbs - so that’s where the Almond Flour comes in.

Substitutes?

Chicken: Ground turkey works great too
Zucchini: You can also use zucchini noodles for these chicken meatballs, but chop them up finely and then squeeze all the moisture out.
Almond flour: Use about 1-1½ Tbsp coconut flour or just bread crumbs if you don’t have dietary restrictions.

curry chicken zucchini meatballs with coconut curry sauce paleo ket

Curry Chicken-Zucchini Meatballs With Coconut Curry Sauce

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Recipe details

Yield 16 Pieces
Time spent: Prep time: 10 Minutes Cook time: 23 Minutes Total time: 33 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

Meatballs:

1 lb Chicken Breast, Ground or Whole, 454g
1 cup Zucchini, Shredded (Moisture intact), 1 medium, 176g
¼ cup Almond Flour, 20g, see notes for sub
1 Tbsp Minced Garlic, about 3 cloves
1½ tsp Curry Powder
½ tsp Cumin
½ tsp Turmeric
½ tsp Cayenne Pepper
½ tsp Salt
¼ tsp Black Pepper

Sauce:

½ tsp Olive Oil
1½ tsp Minced Garlic, 1-2 cloves
½ cup Chicken Broth
1 tsp Curry Powder
½ tsp Cumin
¼ tsp Black Pepper
⅛ tsp Cayenne Pepper
⅛ tsp Salt
½ cup Light Coconut Milk
½ tsp Maple Syrup, Stevia Sweetened
1-2 Tbsp Cilantro, Chopped

Instructions

Preheat oven to 350°F and lightly grease a baking sheet.

Prepare Chicken and Zucchini:

If using whole chicken breast, cut into large chunks and place in a food processor.
Pulse (do not process, use the pulse option, or the chicken will form mush) about 10-15 times until it turns into a ground chicken. Work in batches if needed.
Finely shred zucchini using food processor and squeeze out as much moisture as possible.

Make Meatballs:

In a large bowl combine chicken, zucchini, almond flour, garlic, curry powder, cumin, turmeric, cayenne pepper, salt and pepper, and mix well until uniform. Use clean hands!
Spoon out a heaping tablespoon worth of the mix and use hands to shape into meatballs (about 16) and transfer to baking sheet.
Bake for 23 minutes.

Cook Sauce:

While meatballs cook, heat a nonstick skillet over medium and fry garlic in oil until fragrant.
Add broth and stir in curry powder, cumin, cayenne pepper, black pepper, and salt. Simmer for 3-4 minutes until it starts to thicken.
Pour in coconut milk and maple syrup and mix. Allow to simmer for another 3-4 minutes until thickened.
Stir in 1 Tbsp cilantro.

Serve:

Transfer meatballs to a serving dish, top with sauce and garnish with more cilantro.
Serve with your choice of side. Rice or Cauliflower Rice go well!

Tips

To replace almond flour use ¼ cup breadcrumbs or 1 Tbsp Coconut Flour.
Make sure to use “pulse” and not the regular “process” option on the food processor, or it will turn the chicken into a soft mush.
Storage: Fridge: 3-4 days in an airtight glass container. Microwave on high for 1 minute until warmed through. Freeze raw: Cook curry when serving, or freeze cooked curry separately. Place baking sheet in freezer and allow meatballs to freeze. When frozen, transfer to a freezer-safe bag and freeze. Thaw before cooking, and increase cook time by 3-4 minutes. Freeze cooked: Cook curry when serving, or freeze cooked curry separately. Cook patties and cool. Transfer to parchment paper lined baking sheet and freeze. When frozen, transfer to a freezer-safe bag and freeze. Thaw and reheat in microwave to serve.

Comments

Stacey on Aug 23, 2020

How can I make this vegan

2 Reply
- See 1 previous
- Haylee Jane Monteiro on Sep 28, 2020
  
  Hi Stacey. Unfortunately I don't haven't tried a Vegan alternative. Maybe you can try some of those vegan protein or vegan ground meat substitutes ?
  
  Like
- Beth Davis on Mar 07, 2022
  
  I wonder if you could use extra firm tofu in place of the chicken?
  
  1
KateyV on Aug 28, 2020

Is that zucchini with the skin on or off?

2 Reply
- Haylee Jane Monteiro on Sep 28, 2020
  
  Hi Katey! Sorry for just seeing this now. It was with the skin on.
  
  1

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