Thai Chicken & Zucchini Meatballs

Thai Chicken & Zucchini Meatballs (P, DF, GF, EF)

For my meat eaters and Paleo friends, bring something different to your meal prepped chicken! Once you have this red curry sauce, there's no going back!



For Meatballs: 

  • 2 lbs ground chicken
  • 1 cup zucchini, shredded & liquid squeezed out
  • 1 tbsp fish sauce
  • 1/4 cup green onions, finely chopped
  • 2 tbsp basil, finely chopped
  • 2 tsp ginger, grated
  • 2 garlic cloves, grated
  • 1 tsp red curry paste
  • 2 tbsp light coconut milk
  • 1/8 tsp red pepper flakes
  • Cooking spray

For the Sauce: 

  • 1 + 1/2 cup coconut milk canned
  • 3 tbsp tomato paste
  • 1 tsp red curry paste
  • 1 tsp fish sauce
  • 1/8 tsp red pepper flakes more to taste
  • Lime juice



In a medium bowl, combine meatball ingredients and mix with your hands thoroughly. 

Make meatballs by spooning heaping 1 tbsp of mixture and rolling between your hands. 

Lay on a cutting board or plate. Set aside.

In a small bowl, whisk together sauce ingredients and set aside.

Preheat large skillet on medium-high heat and spray with cooking spray. Add meatballs and cook until brown or for 2-3 minutes, turning a few times. No need to cook the meatballs through.

Add the sauce, reduce heat to medium and simmer for 15 minutes, uncovered. Serve with cauliflower rice or cauliflower mash. Add garnish like fresh cilantro and green onions.

Storage Instructions: Refrigerate covered for up to 3 days