meal components: protein + veggie
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| Servings |
servings
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Ingredients
MEATBALLS
- 7 oz ground chicken breast (100g per 3.5 oz) skinless
- 1 tsp coconut oil AP
- 1/2 jalapeño seeded and minced-AP
- 2 stalks green onion chopped
- 2 tbsp ginger freshly minced
- 1 tbsp onion chopped
- 2 tsp Thai red curry paste
- 1/2 tsp salt
SAUCE
- 3 tbsp chicken broth
- 1/2 cup coconut milk unsweetened, boxed refrigerated kind, NOT canned-AP
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp ground coriander
- 1 tbsp red curry paste
- 1 tsp lime juice
- 2 tsp cilantro freshly chopped
To serve
Ingredients
MEATBALLS
SAUCE
To serve
|
Rate this recipe!
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Instructions
- In a large bowl combine the ground chicken, jalapeño, green onion, ginger, onion, salt and pepper for the meatballs. Gently shape into 8 meatballs.
- In a medium bowl, whisk together ingredients for the Thai coconut sauce. Set aside.
- Heat the Instant Pot on sauté mode. Add the coconut oil and brown the meatballs, approximately 2 minutes per side.
- When the meatballs are brown, add sauce, cover and lock the lid. Cook on high pressure for 10 minutes.
- Allow the pot to release pressure naturally.
- Sprinkle with sliced green onions. Serve immediately over miracle noodles.
Batch cooking tip or Alternate Cooking Method Option:
- You can make the meatballs, doubling the recipes, and freeze them before you make them, dividing into batches for the week.
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