Curried Chicken Meatball Wraps

By April 17, 2019 No Comments

Meatball me! I was so in the mood for meatballs, but wanted a twist on the "pasta with meatballs" kinda' dish. So, I made a coconut milk-base curry sauce for these curried chicken meatball wraps!

Ashley WalterAuthorAshley WalterCategory, , , , DifficultyIntermediate
Yields3 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins
 1 lb ground chicken
 ½ cup carrots, chopped
 ¼ red onion, chopped
 2 tbsp cilantro, chopped
 1 lime, juiced
 2 tbsp basil, chopped
 1 tbsp Bragg’s liquid aminos or low-sodium/gluten-free soy sauce
 1 tsp ground ginger
 1 garlic clove, minced
 ½ tsp ground cumin
 ¼ tsp red chili flakes
 1 dash sea salt + pepper
 3 cabbage leaves, for wraps
To Top
 3 tbsp scallions, chopped - to top
 3 tbsp avocado, diced
 sesame seeds
For the Sauce
 1 14 oz can of full fat coconut milk
 1 tbsp red curry paste
 1 tbsp sunflower seed or almond butter
 2 tbsp lime juice
 1 tsp garlic, minced
Nutrition Facts

Serving Size 3 meatballs

Servings 3

1

Preheat the oven to 400 degrees F

For the Meatballs
2

Place all the ingredients (but the chicken) into a high-powered blender or food processor and pulse until chopped.

3

Add the chicken and mix well. Roll into 1 1/2 - 2" balls and place them on a lined or greased pan.

4

Bake for 20 minutes, roll the meatballs over and bake them for an additional 15.

For the Sauce
5

In a large skillet, over medium heat, heat the coconut milk.

6

Add the rest of the ingredients and simmer for 10 minutes, stirring constantly.

7

Add the meatballs to the sauce, stir them around and simmer for 2-3 minutes.

Ingredients

 1 lb ground chicken
 ½ cup carrots, chopped
 ¼ red onion, chopped
 2 tbsp cilantro, chopped
 1 lime, juiced
 2 tbsp basil, chopped
 1 tbsp Bragg’s liquid aminos or low-sodium/gluten-free soy sauce
 1 tsp ground ginger
 1 garlic clove, minced
 ½ tsp ground cumin
 ¼ tsp red chili flakes
 1 dash sea salt + pepper
 3 cabbage leaves, for wraps
To Top
 3 tbsp scallions, chopped - to top
 3 tbsp avocado, diced
 sesame seeds
For the Sauce
 1 14 oz can of full fat coconut milk
 1 tbsp red curry paste
 1 tbsp sunflower seed or almond butter
 2 tbsp lime juice
 1 tsp garlic, minced

Directions

1

Preheat the oven to 400 degrees F

For the Meatballs
2

Place all the ingredients (but the chicken) into a high-powered blender or food processor and pulse until chopped.

3

Add the chicken and mix well. Roll into 1 1/2 - 2" balls and place them on a lined or greased pan.

4

Bake for 20 minutes, roll the meatballs over and bake them for an additional 15.

For the Sauce
5

In a large skillet, over medium heat, heat the coconut milk.

6

Add the rest of the ingredients and simmer for 10 minutes, stirring constantly.

7

Add the meatballs to the sauce, stir them around and simmer for 2-3 minutes.

Curried Chicken Meatball Wraps

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