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Healthy Thai Chicken Green Curry Meatballs

I am not going to lie, but ever since I started school again in September I have not been cooking much. I am lucky to live with my in-laws and my Father-in-Law is an amazing at home chef. So this recipe is credit to him but it was incredibly tasty and worth repeating for those looking for a warm hearty fall meal that is not soup or squash! He substituted many of the vegetables, so if you can’t find snow peas use green beans for example. Any and all vegetables are tasty with the curry sauce.

 

If you like this recipe, check out #robsfoodpics on Instagram for more at home healthy cooking inspiration.

 

Healthy Thai Chicken Green Curry Meatballs

Serves: 6

 

Ingredients

For the meatballs:

  • 1 pound ground chicken
  • ¼ cup old fashioned rolled oats, gluten free if desired
  • ¼ cup white whole wheat or gluten free oat flour
  • 1 small sweet potato, grated (~1/2 cup, squeezed)
  • 1 teaspoon garlic powder
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt
  • ⅛ 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)
  • ½ tablespoon green dragon or hot sauce
  • Salt, to taste

 

 

 

Instructions

  • 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.

 

Nutrition Information

Serving size: ⅙ Calories: 364.8 Fat: 24.8 Saturated fat: 12.7 Carbohydrates: 18.5 Sugar: 2.6 Fiber: 2.5 Protein: 17.1

 

Sources:

Healthy Green Curry Sweet Potato Chicken Meatballs

 

Author: Lauren Smith, B.Sc., Physiotherapy Assistant 

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