I have been on a serious meatball kick lately. Who doesn't love a well-rounded, flavorful meatball? Am I right?! I love how many different flavors and ingredients a good meatball can take on. Curry is one of my favorite flavors especially when it's paired with basil, so naturally I had to incorporate those flavors into a meatball dish. These Paleo Curry Chicken Meatballs appeal to my curry obsessed palate in every which way. In short, these meatballs just do it for me!
Meatballs are a fool proof dish (usually). The algorithm is simply ground meat plus spices plus heat, and that's pretty much all that this dish involves. I chose ground chicken because chicken and curry were meant for each other (and because I have about 10 pounds of ground chicken in my freezer thanks to a super sale at my local grocery store). I'm sure ground turkey would be just as delicious in this dish! Let me know if you try it!
How to Make Paleo Curry Chicken Meatballs
To make these meatballs, you simply need to combine the ground chicken (or whatever meat you're using) with one egg and the dry spices, and then let the mixture chill in the freezer for about five minutes. I've found that ground meat is a lot more conformable if slightly chilled. Once the mixture is chilled, using your hands form the mixture into 16 meatballs (about one heaping tablespoon each). If necessary, dampen your hands before forming the meatballs. The meat won't stick to your hands as much if they're wet.
Next, heat either ghee or coconut oil in a large pan until hot but not smoking. Then, carefully drop each meatball into the pan and cook for two to three minutes on each side, until browned evenly but not cooked through. While the meatballs are browning, whisk the garam masala into the coconut milk until smooth. This may take a minute or two of whisking. You really want to get the garam masala evenly distributed throughout the coconut milk. Once the meatballs are browned evenly, add the coconut milk mixture to the pan and swirl it around until the bottom of the pan is evenly coated. Reduce the heat to a simmer, cover the pan and leave them be for 10 to 12 minutes or until the meatballs are cooked through. The timing depends on how large the meatballs are. If they're only about the size of a ping pong ball, it shouldn't take longer than 10 minutes. You do not want to overcook them. No one likes a dry meatball! Lastly, add the chopped basil to the pan and stir to combine.
And you're done! Super simple, right?! I love serving these meatballs over riced cauliflower and my boyfriend loves them with jasmine rice. They're great as a quick weeknight dinner, for entertaining and as an awesome addition to your weekly meal prep. I also love popping them into my mouth after a work out for a quick source of lean protein. Two meatballs weigh in at 15 grams of protein! I'll take that over a chalky protein shake any day! Check out the full recipe below and don't forget to hashtag my recipes with #paleoishkristaeats! I love seeing your recreations!
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📖 Recipe
Paleo Curry Chicken Meatballs
Ingredients
For the meatballs
- 1 pound ground chicken
- ¼ cup coconut flour
- 1 large egg
- 2 teaspoons hot madras curry powder
- 1 teaspoon garlic powder
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- ¼ teaspoon smoked paprika
For the sauce
- 2 tablespoons ghee or coconut oil
- 1 cup coconut milk
- 1 teaspoon garam masala
- ¼ cup fresh basil finely chopped
Instructions
- Combine the ground chicken, coconut flour, egg, hot madras curry powder, garlic powder, turmeric powder, salt and smoked paprika in a large bowl.
- Place mixture in freezer for 5 minutes. This makes the mixture easier to form into meatballs.
- Remove mixture from freezer. Using wet hands, form mixture into 16 medium-sized meatballs (about 1 heaping tablespoon each). Set aside.
- Heat the ghee or coconut oil over medium-high heat until hot but not smoking. Once hot, drop the meatballs into the pan and cook for 2 to 3 minutes on each side until evenly browned.
- While the meatballs cook, whisk the garam masala into the coconut milk.
- Once the meatballs are completely browned, add the coconut milk mixture and swirl it around the pan to evenly coat.
- Lower heat, cover and simmer for 10 to 12 minutes or until the meatballs are cooked through.
- Turn off the heat. Add the basil to the pan and stir to combine.
