Thai Coconut Chicken Meatballs



Image result for thai coconut chicken meatballs


  • 1 pound organic ground chicken, pasture raised
  • 1 large carrot, clean and chopped finely
  • 1/2 small red onion, skin removed, chopped
  • 2 TBS minced chives
  • 1″ fresh ginger, skin removed
  • 2 tablespoons of fresh basil
  • 2 tablespoons of fresh cilantro
  • 1 lime
  • 2 tablespoons coconut aminos
  • 1 tablespoon red curry paste
  • 2 tablespoons coconut flour
  • Salt


  • 1 tablespoon coconut oil
  • 1 TBS minced chives
  • 1″ fresh ginger, minced
  • 1 tablespoon red curry paste
  • 1-1/2 tablespoon Sunflower butter (or peanut butter)
  • 1 full fat coconut milk
  • 2 tablespoon fresh lime juice



1)Place the carrot, chives and ginger in a blender and pulse until everything is broken down. Then add the lime, coconut aminos, basil, cilantro, curry paste, and salt and blend until uniform.

2)In a large bowl, place the ground chicken along with the spiced vegetable mixture and use a spoon to combine all of the ingredients. Add the coconut flour and mix thorougly. Allow to stand for ~5 minutes the flour on liquids can fully mix.

3)Start making 1″ balls. Line on baking sheet. Put in the oven and bake for ~20 minutes or cooked all through.

4)Make the coconut lime sauce while the meatballs cook. Place a large pan over medium heat with coconut oil. Once warm, add the ginger and chives, cook for about 2-3 minutes, then add the curry paste and Sunflower butter. Stir until mixture is smooth and then add coconut milk. Continue to stir while watching heat so it does not boil. Add lime juice after mixture is uniform

5)When your meatballs are done baking, add them to sauce. Let mixture sit for a few minutes.

6)Serve and ENJOY!


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