Recipe Station

You can either serve these up on a bed of pasta or you can serve them as appetizers. The coconut milk really makes a difference.

Let's Get Started…

Ingredients To Gather:

• 1 pound ground chicken
• 1 egg
• ½ cup whole wheat panko
• 1 teaspoon salt
• 2 teaspoons fresh grated ginger
• 1 clove garlic, grated
• 3 green onions (white and green parts), finely minced
• 1 tablespoon red thai curry paste (I like Mae Ploy brand)
• 1 cup coconut milk
• 1 cup chicken stock
• ¼ cup unsweetened original almond milk
• Basil leaves (for garnish)
• 2 teaspoons of olive oil

The Step By Step Directions To Follow:

1. Preheat oven to 350 degrees
2. In a medium bowl, mix together the ground chicken, egg, salt, pepper, and panko
3. Form into balls (this recipe makes four servings, so I quartered the meatball mixture and made each quarter into 4 meatballs. You can make yours bigger or smaller based on preference, just keep in mind that ¼ of the meat will be your serving size, which is 1 red container)
4. Bake meatballs for 10 minutes, remove from the oven, flip, and bake for another 5 minutes
5. For the sauce, add 2 teaspoons of olive oil to a large skillet over medium high heat
6. Add your ginger, garlic, and scallions and cook for a few minutes
7. Add your red curry paste in with the veggies and stir until everything is combined
8. Add your coconut milk and chicken stock. Stir until everything is combined
9. Bring to a boil and reduce to a simmer. Simmer for 15 minutes, stirring occasionally, or until the sauce has thickened
10. Turn off the heat and stir in your almond milk
11. Season to taste with salt and pepper
12. When the meatballs are done cooking, add into the sauce and stir around so the meatballs are coated
13. Top with fresh sliced basil

Finished!

Have You Had These Meatballs Yet? If Sooo We Wanna Hear How They Came Out & How Much You Liked Them.

Happy Baking & Enjoy!

Article Source: The Garlic Diaries