Instructions

1. Add the meatball ingredients, except for the olive oil, into a large bowl and use your hands to combine until everything is incorporated with the ground chicken. Do not overmix as this can dry out the meatballs
2. Heat the oil in a large skillet over medium-high heat. Portion the meat using a cookie scoop and roll into 1-1/2 inch meatballs. Gently place each meatball into the skillet
3. Continue doing this until the skillet is full but not overcrowded. Starting from the first meatball you placed into the skillet, flip each one over to brown the other side
4. Brown each side for about 3 minutes, adding more oil if needed. Do not cook all the way through. Once the meatballs have been browned, transfer to a plate
5. Repeat step 2-4 in batches until all of the ground meat mixture has been formed into meatballs and browned
6. Then in the same skillet, drain off most of the oil, leaving 1 to 2 tablespoons remaining in the pan
7. Add in the diced onions and minced garlic and sauté for 4-5 minutes until translucent. Add in the curry paste, coconut cream, coconut aminos, almond butter, lime juice and salt
8. Whisk until all of the sauce ingredients are combined and smooth while bringing the sauce to a boil. Once the sauce is fully combined and boiling, reduce heat to a simmer. Add the meatballs into the sauce, cover the skillet with a lid and simmer for 15 minutes, or until meatballs are fully cooked
9. Remove the lid and remove the skillet from the heat. Spoon the sauce over the top of the meatballs in the skillet and add any basil or salt to the sauce if desired
10. Serve over white rice, cauliflower rice, with roasted broccoli and garnish with chopped cilantro, chopped basil and/or red pepper flakes