Slow-Cooked Curry Chicken Meatballs

Served over cauliflower rice! Easy, healthy recipe.

These meatballs were SO yummy and easy peasy! I really enjoyed them as leftovers the next day, put them on a salad and was good. You could even transform this in a curry chicken salad, just add some mayo, sliced almonds and grapes and would be even better.

This recipe really fed my husband and I, we had about 1 serving left so came out to about 3 servings. I also added some siracha to mine to add more heat if you want is spicer!

Recipe Below:

Servings: 3

Time cook: 20 minute prep, 4 hour slow cooked on low

Ingredients

• 1 8oz of organic tomato sauce

• 1 can of organic light coconut milk

• 1.3 lb of ground chicken

• 1-2 tablespoon of gluten-free oats

• 1 dash of olive oil

• 1 egg

• 1 teaspoon of minced garlic

• Few dashes of onion powder

• 1 teaspoon of Garam Masala

• Few dashes of tumeric

• 1 teaspoon of corn startch

• 1 tablespoon of yellow curry

• Few dashes of oregano

• Few dashes of taggaraon

• Few dashes salt and pepper

• Few dashes of siracha

• Cilantro to garnish

• Green onion to garnish

• Garlic chili sauce to garnish

Directions: In a slow cooker pour in the tomato sauce, yellow curry, coconut milk, garam masala, siracha and tumeric. In a bowl combine all other ingredients besides garnish and mix. Start to form the meatballs, I usually get a large spoon and form them on there.

Place meatballs in the slow cooker and cook for about 4 hours. Then the last 30 minutes turn to warm and add the cornstarch. Add the garnishes and enjoy!