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Yay! Back to cooking – and hopefully back to regular recipe-posting.

This move has been rough, and it’s really taken a toll on my desire to cook, eating habits, and creativity in general. I’m hoping this first “real” dinner in the new place is a start in the right direction health and blog-wise.

Gluten-free, paleo, Whole30 if you source your ingredients right

Thai Red Curry Meatballs

1 pound ground chicken
1/2 small red onion
Juice + zest of 2 limes
1/2 inch fresh ginger, peeled
Big pinch chili powder (hot chili – red pepper flakes would do)
2 cloves garlic
Hand full baby carrots
1 Tbsp. coconut aminos or soy sauce
Big pinch ground cumin
Salt & pepper to taste

For the sauce

1 can coconut milk
2 Tbsp. red curry paste
2 Tbsp. nut butter (or a hand full of nuts, a sprinkle of salt + 2 tsp. coconut oil)
Juice of 2 limes
2 cloves garlic

First, make the meatballs by combining all meatball ingredients in a blender or food processor (minus the chicken) and process to a mush. Mix in half to 3/4 with the chicken and form into ping pong to golf ball sized balls. Warning: this mixture will be a bit wet. It’ll firm up in the oven.

Bake at 400f for 20 mins. Flip; bake an additional 15 mins. or until cooked through. Note: Since the mixture is so wet when it goes into the oven, perfect balls aren’t happening, but they’re still damn tasty.

While your balls are a-cookin’, make the sauce by blending all ingredients together and adding to a large pan. Simmer until the meatballs are ready.

When the meatballs come out of the oven, add to the simmering sauce to combine.

Serve with mixed veg of your choice.

Serves 2-3 for dinner with a hearty side of veggies.