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Green Curry Sweet Potato Chicken Meatballs

  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Author:
  • Yield: 6

Ingredients

For the meatballs:

  • 1 pound ground chicken
  • 1/4 cup old fashioned rolled oats, gluten free if desired
  • 1/4 cup white whole wheat or gluten free oat flour
  • 1 small sweet potato, grated (~1/2 cup, squeezed)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon olive oil

For the curry sauce:

  • 1 tablespoon olive oil
  • 1 (15-ounce) can full-fat coconut milk
  • 1 small red onion, sliced
  • 1 red bell pepper, sliced
  • 1 cup snow peas
  • 3 tablespoons green curry paste
  • 3 tablespoons lime juice (~1 lime)
  • 1/2 tablespoon green dragon or hot sauce
  • Salt, to taste

Instructions

  1. Preheat oven to 375ºF.
  2. In a large bowl, mix together all ingredients for the meatballs (except for olive oil).
  3. Heat a large, oven safe skillet over medium heat and add olive oil to the pan. Then, using a tablespoon cookie scoop, scoop out mixture and mold into a ball with your hands. It works best if your hands are slightly moist with water. Place in skillet. Repeat.
  4. Brown meatballs for 4-5 minutes (you don’t want them to be fully cooked). Remove from heat. Set meatballs aside.
  5. In a separate mixing bowl, mix coconut milk, curry paste, lime juice, dragon sauce, and salt and pepper. Set aside.
  6. Heat olive oil in the same skillet you used for the meatballs. Add red onion, red pepper and snow peas. Sauté vegetables for 2 minutes. Add coconut curry sauce to the pan. Bring to a boil.
  7. Add browned meatballs to the skillet so they are sitting in the curry mixture. Place in the oven and bake at 375ºF for 15 minutes.

Nutrition

  • Serving Size: 1/6
  • Calories: 364
  • Sugar: 3
  • Fat: 25
  • Carbohydrates: 18
  • Fiber: 3
  • Protein: 17