Ingredients

The following ingredients have 4 Servings
  • 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
  • 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)

Instruction

  • Preheat oven to 375ºF.
  • In a large bowl, mix together all ingredients for the meatballs (except for olive oil).
  • 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.
  • Brown meatballs for 4-5 minutes (you don’t want them to be fully cooked). Remove from heat. Set meatballs aside.
  • In a separate mixing bowl, mix coconut milk, curry paste, lime juice, dragon sauce, and salt and pepper. Set aside.
  • 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.
  • 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.