Crock-Pot Thai Curry Chicken Meatballs

Crock-Pot Thai Curry Chicken Meatballs

slow-cooker-thai-curry-chicken-meatballs

slightly revised from slenderkitchen.com 

Makes 4 servings

Per serving

1 Leaner protein

½ vegetable serving

3 condiments

1 fat

•             24oz cooked 95% lean ground chicken

•             1/4 cup almond meal

•             2 tbsp. fresh cilantro, chopped

•             2 tbsp. fresh basil, chopped

•             1/2 cup green onions, diced

•             1 clove garlic, minced (divided)

•             2 tsp. ginger, minced (divided)

•             1 tsp. Thai green curry paste (divided, more to taste)

•             1/4 tsp. salt and 1/2 tsp. pepper

•             1 cup light canned unsweetened coconut milk

•             1 cup low sodium chicken broth

•             1/2 cup jalapeno (optional)

Directions

  1. Combine the chicken, almond meal, green onions, basil, cilantro, salt, and pepper. Form into meatballs, making 6-7  meatballs per serving. (about 24-30 meatballs for 4 servings.)
  2. Stir together the coconut milk, chicken broth, curry paste, garlic, and ginger. Add to the slow cooker. If desired you can also add one sliced jalapeno as well. I used a red jalapeno, but the standard green works as well.
  3. Add the meatballs to the slow cooker and cook on low for 4 hours.
  4. Taste the sauce and meatballs and adjust as needed. You can add more curry paste and salt to the sauce if you need more heat/flavor since curry pastes vary greatly in flavor.
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