
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!
Serving Size 3 meatballs
Servings 3
Preheat the oven to 400 degrees F
Place all the ingredients (but the chicken) into a high-powered blender or food processor and pulse until chopped.
Add the chicken and mix well. Roll into 1 1/2 - 2" balls and place them on a lined or greased pan.
Bake for 20 minutes, roll the meatballs over and bake them for an additional 15.
In a large skillet, over medium heat, heat the coconut milk.
Add the rest of the ingredients and simmer for 10 minutes, stirring constantly.
Add the meatballs to the sauce, stir them around and simmer for 2-3 minutes.
Ingredients
Directions
Preheat the oven to 400 degrees F
Place all the ingredients (but the chicken) into a high-powered blender or food processor and pulse until chopped.
Add the chicken and mix well. Roll into 1 1/2 - 2" balls and place them on a lined or greased pan.
Bake for 20 minutes, roll the meatballs over and bake them for an additional 15.
In a large skillet, over medium heat, heat the coconut milk.
Add the rest of the ingredients and simmer for 10 minutes, stirring constantly.
Add the meatballs to the sauce, stir them around and simmer for 2-3 minutes.