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Coconut Curry Chicken Meatballs with Roasted Cauliflower Rice

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We LOVE curry at the Brossette’s. It’s one of our favorite flavors. Good thing too because it is full of anti-inflammatory benefits!

Sometimes I have no clue where I come up with ideas for recipes. I used to hate my appetite. A battle with anorexia will do that to a person. I used to get so frustrated that I craved things and was hungry for food… That food was (still is, duh!) important to me. I just wanted to be that person who “didn’t care about food” – you know, the people who “forget to eat lunch…” Ha! I will NEVER forget to eat a meal. Never. And I used to really dislike that about myself.

Now? I lean into that. I LOVE that I crave things and I REALLY love that when I allow myself to have said craving, I usually don’t crave it anymore for a while. Hence, moderation. Too much of ANY thing – even spinach – is not good. And our bodies know this. It’s so beautiful to me – if we allow our bodies to work like they are intended to and we lean into the things we crave without over-doing or under-doing – we will naturally be exactly what we’re supposed to be in terms of aesthetics. It’s when we start forcing our bodies to become an idea that WE have in our heads as to what we WANT to look like that things start going haywire.

This is why we, at LINK Endurance, coach nutrition the way we do… It’s a long, slow process but one that will bring you to what I described above.

Ok, so what does all of that have to do with Coconut Curry Meatballs? Well, not a whole lot honestly, except that to say, I woke up one day CRAVING curry but I also wanted meatballs. I wanted something saucy and filling and full of flavor. It’s the Italian in me coming out, I’m sure. So – that is where these meatballs came from.

I adapted a recipe from Randa at The Bewitchin Kitchen, as I’d never made a dish quite like this before. I mean, I’ve made curries and I’ve made meatballs of course, but have never put the two together. So I leaned on her for some inspiration and a jumping off point!

I must say, she and I would make a great team if we could come up with a recipe THIS good every time!

These meatballs are incredibly easy to make, the sauce culdn’t be simpler and the cauliflower rice – well, it’s easy, yes, but roasting it gives it SO. MUCH. FLAVOR! It’s the only way I make cauliflower rice these days! And! The leftover meatballs are JUST as good, if not better the next day!

Hope you enjoy as much as we do!

Coconut Curry Chicken Meatballs with Roasted Cauliflower Rice

Makes approx. 28 meatballs… Serves 4-5 people…

Ingredients for the Meatballs:

  • avocado oil cooking spray
  • 2 large carrots, roughly chopped
  • 2 large shallots, roughly chopped
  • 2 tbsp cilantro leaves
  • zest and juice of 1 lime
  • 5-6 fresh basil leaves
  • 1 tbsp coconut aminos
  • 1 clove garlic
  • 1 tsp ground ginger
  • ½ tsp ground cumin
  • ¼ tsp red chili flakes
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • 1lb ground chicken breast
  • several cilantro leaves or julienned basil, for garnish (optional)

Ingredients for the Sauce:

  • 1 ¾ cans coconut milk (light or full fat)
  • 2 heaping tbsp red curry paste
  • 1 ½ tbsp almond butter
  • zest and juice of 1 lime
  • 2 garlic cloves, finely minced
  • 1 ¼ tsp salt

Ingredients for the Cauliflower Rice:

  • 2-3, 10oz bags pre-riced Cauliflower (fresh or frozen)***
  • salt and black pepper
  • coconut aminos (optional)***

Directions:

  • Preheat oven to 425 degrees F and line two large sheet pans with foil or parchment paper. Spray both with avocado oil cooking spray and set one aside and pour the bags of cauliflower rice onto the other one and spread out evenly – spray the top with additional avocado oil cooking spray and a few dashes of salt (unless using the coconut aminos after roasting – see notes) and a few pinches of black pepper. Toss to combine and set aside.
  • Place all of the ingredients for the meatballs (except the chicken and cilantro/basil garnish leaves) into a food processor and pulse until chopped and combined.
  • Pour mixture into a large bowl along with the ground chicken. Mix well with a spatula or your hands.
  • Roll into 1 ½ – 2″ balls and place them onto lined sheet pan.***
  • Bake for 10 minutes on the middle rack of your oven, roll the meatballs over and bake them for an additional 5-10 minutes. Remove from oven and set aside.
  • Place the cauliflower rice onto the top rack of your oven when you put the meatballs in and let roast 10 minutes, toss and then place on the bottom rack of your oven and let roast another 5-10 minutes. Once you pull the meatballs out, just leave turn your oven off and leave the cauliflower rice in the oven to stay warm until ready to serve – just be sure it’s on the bottom rack at this point.
  • While the meatballs are baking, make the sauce by heating the coconut milk over medium heat in a large skillet.
  • Add the remaining ingredients for the sauce and simmer for 10 minutes, stirring until combined and the almond butter is melted.
  • Add the meatballs to the sauce, stir them around to coat them with the sauce and simmer for 2-3 minutes.
  • Serve over roasted cauliflower rice with fresh cilantro and/or basil on top.

Notes:

  • If you buy frozen cauliflower rice, thaw before roasting and drain any excess water before placing on the sheet pan.
  • I like to toss my cauliflower rice with several dashes of coconut aminos as soon as I take it out of the oven. It just gives it more umami/flavor! Not a must, but definitely recommended! If you do this – do not add salt prior to roasting.
  • When making the meatballs, I suggest using a small ice cream scoop to scoop out the meatball mixture so you ensure each meatball is close to the same size and therefore cooks evenly.

Recipe adapted from Randa at thebewitchinkitchen.com…

 

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Coconut Curry Chicken Meatballs with Roasted Cauliflower Rice
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Course Dinner, Main Dish
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Ingredients
Ingredients for the Meatballs
Ingredients for the Caulifower Rice
Ingredients for the Sauce
Course Dinner, Main Dish
Servings
people
Ingredients
Ingredients for the Meatballs
Ingredients for the Caulifower Rice
Ingredients for the Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 425 degrees F and line two large sheet pans with foil or parchment paper. Spray both with avocado oil cooking spray and set one aside and pour the bags of cauliflower rice onto the other one and spread out evenly – spray the top with additional avocado oil cooking spray and several dashes of salt and a few pinches of black pepper. Toss to combine and set aside.
  2. Place all of the ingredients for the meatballs (except the chicken and cilantro/basil garnish leaves) into a food processor and pulse until chopped and combined.
  3. Pour mixture into a large bowl along with the ground chicken. Mix well with a spatula or your hands.
  4. Roll into 1 ½ – 2″ balls and place them onto lined sheet pan.***
  5. Bake for 10 minutes on the middle rack of your oven, roll the meatballs over and bake them for an additional 5-10 minutes. Remove from oven and set aside.
  6. Place the cauliflower rice onto the top rack of your oven when you put the meatballs in and let roast 10 minutes, toss and then place on the bottom rack of your oven and let roast another 5-10 minutes. Once you pull the meatballs out, just leave turn your oven off and leave the cauliflower rice in the oven to stay warm until ready to serve – just be sure it’s on the bottom rack at this point.
  7. While the meatballs are baking, make the sauce by heating the coconut milk over medium heat in a large skillet.
  8. Add the remaining ingredients for the sauce and simmer for 10 minutes, stirring until combined and the almond butter is melted.
  9. Add the meatballs to the sauce, stir them around to coat them with the sauce and simmer for 2-3 minutes.
  10. Serve over roasted cauliflower rice with fresh cilantro and/or basil on top.
Recipe Notes

If you buy frozen cauliflower rice, thaw before roasting and drain any excess water before placing on the sheet pan. I like to toss my cauliflower rice with several dashes of coconut aminos as soon as I take it out of the oven. It just gives it more umami/flavor! Not a must, but definitely recommended! When making the meatballs, I suggest using a small ice cream scoop to scoop out the meatball mixture so you ensure each meatball is close to the same size and therefore cooks evenly.

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Smoky Paleo Bowl

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Believe it or not, we don’t always eat beautifully plated meals that take an hour to prep and an hour to cook. We are so stinkin busy. Good busy. But busy. In my perfect world, I would menu plan daily. But, while some may think it is – that is not my life. I really don’t know how many do it with little ones. It seems that most of my days are swamped minute-to-minute. Not complaining – I’m honestly not sure I would have it any other way.

That said, if I called Mo and told him I couldn’t cook one night or for a whole week – he is the type of man who, while he would much prefer I cook, would kindly understand and offer to pick something up. Ultimately though – we really don’t like to eat out. I mean, we certainly enjoy it from time to time on special occasions, or to try a new restaurant. But on the whole, we just feel better when we eat at home. So, I really try hard to make it a priority.

Not every day is minute-to-minute but man, I definitely had one of those days earlier this week – I had my own workout at 6am, showered and out the door by 8am to start with my one-on-one Personal Training clients – a break at noon for a quick Almond Milk Latte (my favorite!) and some Tuna Salad for lunch, a talk for my dear friends Nutrition class at El Centro, on to a 2:45pm meeting, followed by a 3:45pm appointment and then I still had to figure out what we were going to have for dinner that night. I was tired, it was getting chilly outside (FINALLY!!! I swear, Texas has the most confused weather!) and I wanted something that tasted like I’d been making it all day – you know, comforting and warm but I also didn’t want anything heavy. Welcome to the mind of a woman! So complicated! 😉 But hey! At least we know what we want! So, after all of this discussion in my head, I landed on a bowl and just decided to fill it will all the things that sounded good. And I give you the birth of my Smoky Paleo Bowl.

I put ground bison in ours – if Mo were not going to be home, I probably would have left that out and gone meatless. But, I live with a half-caveman, so bison it was! Feel free to use any protein you’d like or leave it out altogether – it will be just as de-lish!

This bowl comes together in 30 minutes or less and tastes like you’ve been working on it for a few hours. It is light but comforting and definitely filling!

I hope you enjoy!

Smoky Paleo Bowl

Serves 2-4

Ingredients:

  • 3 bags pre-riced cauliflower
  • olive or avocado oil
  • sea salt
  • 1 ½ tbsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp ground turmeric, divided
  • 1 orange bell pepper, julienned
  • 1 red bell pepper, julienned
  • 3 zucchini, halved lengthwise and thinly sliced
  • 1 yellow squash, halved lengthwise and thinly sliced
  • 7 baby portabella mushrooms, thinly sliced
  • ¾ – 1lb ground protein of choice
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • ¼ tsp ground cinnamon
  • pinch of dried oregano
  • black pepper
  • 2-3 large handfuls fresh, baby spinach, arugula or baby kale
  • optional garnishes: crumbled goat cheese, cilantro, thinly sliced jalapeno or fresno pepper, scallion or chives…

Directions:

  • Preheat oven to 425 degrees F and line a large baking sheet with foil or parchment paper, spray with a little cooking spray and pour cauliflower rice onto the pan and spread out as evenly as possible. Drizzle with a little olive or avocado oil, a few pinches of sea salt, smoked paprika, coriander and ½ tsp turmeric. Toss well to combine. Place in the oven to roast for 10 minutes; toss and then turn your oven off and leave the “rice” in the oven until ready to serve.
  • While the cauliflower is roasting, heat a large skillet over medium heat. Once hot, add in bell peppers with a pinch of sea salt. Cook, stirring occasionally, until softened – approx. 5 minutes. Add in zucchini, squash and mushrooms, stir to combine, cover and steam for 5 minutes.
  • Uncover and push the vegetables to the sides of the skillet and add in the ground protein to the center of the pan. Break the protein up and cook, stirring occasionally, until protein is cooked through – approx. 5 minutes. Season mixture with chili powder, cumin, cinnamon, oregano, black pepper and sea salt to taste. Toss well to combine.
  • Add greens to the skillet and mix to combine. Cook until the spinach has just wilted, approx. 2-3 minutes.
  • To serve, start with some of the cauliflower rice in a bowl and top with protein/vegetable mixture. Garnish with options above, if you’d like. Enjoy!

 

 

Print Recipe
Smoky Paleo Bowl
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
people
Ingredients
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 425 degrees F and line a large baking sheet with foil or parchment paper, spray with a little cooking spray and pour cauliflower rice onto the pan and spread out as evenly as possible. Drizzle with a little olive or avocado oil, a few pinches of sea salt, smoked paprika, coriander and ½ tsp turmeric. Toss well to combine. Place in the oven to roast for 10 minutes; toss and then turn your oven off and leave the “rice” in the oven until ready to serve.
  2. While the cauliflower is roasting, heat a large skillet over medium heat. Once hot, add in bell peppers with a pinch of sea salt. Cook, stirring occasionally, until softened – approx. 5 minutes. Add in zucchini, squash and mushrooms, stir to combine, cover and steam for 5 minutes.
  3. Uncover and push the vegetables to the sides of the skillet and add in the ground protein to the center of the pan. Break the protein up and cook, stirring occasionally, until protein is cooked through – approx. 5 minutes. Season mixture with chili powder, cumin, cinnamon, oregano, black pepper and sea salt to taste. Toss well to combine.
  4. Add greens to the skillet and mix to combine. Cook until the spinach has just wilted, approx. 2-3 minutes.
  5. To serve, start with some of the cauliflower rice in a bowl and top with protein/vegetable mixture. Garnish with options above, if you’d like. Enjoy!
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