Chicken Meatballs with Coconut-Herb Sauce
Few things are as satisfying as juicy, savory meatballs. They put all of our cravings to rest because, well, they’re usually an indulgence. So we created a leaner dish that doesn’t sacrifice any flavor: chicken meatballs with a creamy coconut-herb sauce. Sound like a mouthful? That’s because it is, in the best way possible. The meatballs are baked instead of fried, which not only eliminates some oil but keeps them ultra-tender. Here, we paired the dish with cauliflower rice to keep things light, but you could opt for regular rice (basmati would be lovely), quinoa or even noodles.
1 tablespoon extra-virgin olive oil
½ red onion
2 garlic cloves, minced
1 pound ground chicken
¼ cup chopped fresh parsley
1 tablespoon Dijon mustard
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
One 14-ounce can coconut milk
1¼ cups chopped fresh parsley, divided
4 scallions, roughly chopped
1 garlic clove, peeled and smashed
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
Crushed red pepper flakes, for serving
1 recipe Cauliflower Rice, for serving (optional)
1. Make the Meatballs: Preheat the oven to 375°F. Line a baking sheet with aluminum foil and spray it with nonstick spray.
2. In a medium skillet, heat the olive oil over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute.
3. Transfer the onion and garlic to a medium bowl and cool slightly. Stir in the chicken, parsley and mustard; season with salt and pepper. Form the mixture into approximately 2 tablespoon-size balls and transfer to the prepared baking sheet. Bake the meatballs until firm and fully cooked (an internal temperature of 165°F), 17 to 20 minutes.
5. Make the Sauce: Meanwhile, in the bowl of a food processor, combine the coconut milk, parsley, scallions, garlic, lemon zest and lemon juice and process until smooth; season to taste with salt and pepper.
6. Top the meatballs with the red pepper flakes and the remaining parsley. Serve over cauliflower rice (or another grain or starch) drizzled with the sauce.