COCONUT CURRY MEATBALLS
Time in the Kitchen: 30 minutes
Servings: 24 meatballs (macronutrient profile based on serving size of 4 meatballs)
1½ pounds boneless skinless chicken
1 carrot, grated
23 garlic cloves
½ cup shredded coconut
1 egg
2 teaspoons curry powder
½ teaspoon salt
a handful of cilantro (or parsley)
These meatballs are so good you might want to promote them from appetizer to main course. You can buy pre-ground meat if you like, but it takes
hardly any time to grind it yourself in the food processor. A combination of thigh and breast meat yields a moist meatball that will hold together well.
Put everything in the food processor and pulse until smooth.
Using your hands, form 24 meatballs. The smaller size of these meatballs allows them to cook quickly.
Heat several tablespoons of oil in a large skillet over medium-high heat. When the skillet is hot enough so that a meatball sizzles as soon as it
hits the pan, put all the meatballs in.
Cook two minutes then roll the meatballs over and cook five minutes more. Put a lid on the pan and finish cooking for another 6-8 minutes.
Macronutrient Profile (perserving)