these chicken curry meatballs are packed with protein, loaded with veggies, and simmered in a Thai curry broth with bell peppers.
Chicken Curry Meatballs
Ingredients
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Chicken Curry Meatballs
Thai Curry Broth
Method
- 1
Mix all of the meatball ingredients together and chill for about 30 minutes. This makes them easier to shape.
- 2
Form into meatballs and brown them in avocado oil for about 4 minutes per side.
- 3
For the curry broth, heat avocado oil in the same pan and briefly toast your Thai curry paste.
- 4
Add the coconut milk + chicken bone broth and stir to combine. Add the sliced bell pepper and let everything simmer for 10–15 minutes.
- 5
Add the meatballs back into the sauce and simmer for about 8 minutes, or until cooked through.
- 6
Serve over rice and spoon that curry broth all over the top.
Keep cooking
