Tenderest Chicken Meatballs with Pumpkin Curry Sauce
I’m not ashamed to admit that we’ve eaten this meal no less than 5 times in the last 3 weeks. After I tested the recipe I found myself craving it every week and just had to put it in the meal plan again! The meatballs are crazy tender, the sauce is just so silky and cozy, sweet and savory in the best way. The flavors are perfect for fall and it’s really one of those meals that feels so luxurious, but is truly packed with nutrition. I can see many more appearances of this in my kitchen over the next few months! Don’t be afraid to play around with spice levels and add a bit more if you feel like your family can handle it. We usually keep it moderately spicy, enough to keep it interesting for the adults and tame enough for the kids. They like their meatballs served on rice with a dollop of yogurt, hold the sauce. I’m all about that simmer sauce and I drown my meatballs and rice in it!
Ingredients:
Makes 8 servings
Meatballs:
2 pounds ground chicken (or turkey, pork, or beef!)
2 eggs
1 cup bread crumbs
2 tablespoons coconut sugar
2 teaspoons garlic powder
2 teaspoons ginger powder
1 teaspoon turmeric
2 teaspoons salt
1 teaspoon cinnamon
Pumpkin Curry Simmer Sauce:
1 tablespoon butter
3 cloves garlic, grated
2 tablespoons curry powder
1 cup pumpkin puree
¼ cup tomato paste
¼ cup coconut aminos
1 15 oz. can coconut milk
2 cups chicken broth
juice from 1 lime
Directions:
Preheat your oven to 425 degrees F and line a baking sheet with parchment. First, let’s make the meatballs. In a large bowl whisk the 2 eggs and add the breadcrumbs, coconut sugar, garlic powder, ginger powder, turmeric, salt, and cinnamon. Stir to mix. Add the ground chicken and use your hands to knead and mix the dough together until the breadcrumbs are mixed through. Use a spoon to scoop balls about 2 tablespoons in size. Roll them into a smooth ball and place on the baking sheet. Keep going until the entire mixture is done. Pop them in the oven for about 25 minutes. While those are cooking, let’s get our simmer sauce going. Heat a wide skillet over medium heat. Melt the butter and add the grated garlic and curry powder. Stir and mix until it’s very fragrant. Add the pumpkin puree and tomato paste and spread in an even layer over the bottom of the skillet. Let it cook and evaporate a bit of moisture. This will concentrate all of the flavors! When it’s looking darker and drier (maybe 8-ish minutes) Add the coconut aminos, coconut milk, chicken broth, and lime juice and stir or whisk until combined. Add the meatballs when they are done and simmer until ready to serve with the bone broth rice!
