I’m pretty sure that these could be made with any meat, but today, I made them with chicken. They had a fantastic flavor! And the sauce? All bets are off. I’m going to make the sauce to put on pretty much everything. I mean…bacon…coconut milk…where can you go wrong?
Full disclosure: these meatballs are pretty dense. They’ll be small, but they pack a mad nutritional punch. Per meatball, you’re looking at 11.2 grams of fat with half of it being saturated, 2.5 grams of carbs with just over half of that as fiber, 9 grams of protein, and the addition of chia seeds and ground flax meal. That combined with the bacon fat and coconut milk…I ate three of them and was finished for the night. They would also be good in a lettuce wrap, but tonight we ate them by their lonesome.
Chicken Curry Meatballs with Smokey Bacon Coconut Cream (Keto and Whole30)
Nutrition per serving: 138 calories, 11.2 g fat (5.6 g saturated), 2.5 g carbs (1.3 g fiber, 1.2 g net carbs), 0.3 g sugar, 8.9 g protein
1# ground chicken
3 Tbsp coconut flour
2 Tbsp chia seeds
2 Tbsp ground flax meal
1 large egg + 1 large egg yolk
4 cloves garlic, minced
1/2 ground turmeric
4 tsp curry powder, divided
1 tsp red curry paste
1 C canned full-fat coconut milk
6 oz bacon, chopped
1.-In large bowl, mix chicken, coconut flour, chia seeds, ground flax meal, egg and yolk, garlic, spices, and 2 tsp curry paste in a bowl. Mix until well combined. Form into 20 small meatballs and chill for at least 30 minutes.
2.-Cook bacon in a large skillet over medium heat until crispy. Remove and set aside. Remove all but 1 Tbsp bacon grease. To the bacon grease, add 1 Tbsp coconut oil. When hot, add meatballs and brown for 30-40 seconds on each side. Add coconut milk and 2 tsp curry paste. Mix the paste into the sauce and cover pan. When the coconut milk comes to a simmer, turn the heat down to medium-low and let cook for 6-8 more minutes. Remove lid and stir to coat the meatballs with sauce.
3.-Serve with chopped basil or cilantro. You could also serve this over cauli-rice.