Print

Amazing Zucchini Meatballs, 40 min Delight

Sheet Pan Zucchini Chicken Meatballs with Coconut Curry Sauce
Print Recipe

Enjoy these easy sheet pan zucchini chicken meatballs with a creamy coconut curry sauce for a flavorful and satisfying meal.

Ingredients

Scale
  • 1 pound ground chicken
  • 1 medium zucchini, grated and squeezed dry
  • 1/4 cup almond flour
  • 1 large egg
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tablespoon curry powder
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 tablespoon lime juice
  • Fresh cilantro, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the ground chicken, grated zucchini, almond flour, egg, garlic powder, onion powder, salt, and pepper. Mix gently until just combined.
  3. Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.
  4. Bake for 15-20 minutes, or until cooked through and lightly browned.
  5. While the meatballs bake, prepare the sauce. In a small saucepan, whisk together the coconut milk, curry powder, ginger, and minced garlic.
  6. Heat the sauce over medium heat, stirring occasionally, until it simmers and thickens slightly. Stir in the lime juice.
  7. Serve the meatballs coated in or alongside the coconut curry sauce. Garnish with fresh cilantro.

Notes

  • Squeeze as much moisture as possible from the grated zucchini to prevent the meatballs from being too wet.
  • Feel free to add other spices to the meatballs, such as a pinch of cayenne pepper for a little heat.
  • You can serve these meatballs with rice or your favorite grain.

Nutrition

Find it online: https://sundayflavor.com/sheet-pan-zucchini-chicken-meatballs-coconut-curry-sauce/