Empty My Fridge
Sheet Pan Zucchini Chicken Meatballs with Coconut Curry Sauce
Ingredients
- Bell pepper3
- Olive oil1 tbsp
- Garlic powder1 tsp
- Salt · ground1 tsp
- Black pepper · ground
- Ground chicken1 lb
- Zucchini · shredded1 cup
- Breadcrumb½ cups
- Egg1
- Garlic · minced4 cloves
- Curry · powder2 tsp
- Cumin · ground½ tsp
- Turmeric · ground1 tsp
- Cayenne pepper½ tsp
- Coconut milk⅓ cups
- Tahini2 tbsp
- Maple syrup½ tsp
- Ginger · grated½ tbsp
- Scallion · sliced
- Rice · for serving
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment (use two smaller pans if needed).
- Toss the chopped bell peppers in a bowl with olive oil, garlic powder, and a little salt and pepper. Set aside.
- In a large bowl, mix the ground chicken or turkey, squeezed shredded zucchini, breadcrumbs, egg, minced garlic, curry powder, cumin, turmeric, cayenne, salt and pepper until just combined; do not overmix.
- Roll the mixture into golf-ball-sized balls and place them on the baking sheet about 2 inches apart. Scatter the peppers in the spaces between the meatballs.
- Bake for 20 to 25 minutes, until the meatballs are cooked through and reach 165°F on a meat thermometer.
- Meanwhile, whisk together the coconut milk, tahini, garlic, maple syrup, curry powder, ginger, turmeric, cayenne, and salt and pepper to taste for the sauce.
- Drizzle the sauce over the meatballs and serve with rice.
Summarized from Ambitious Kitchen's video. Watch it for the details.
More recipes with
GarlicEggGingerScallionRiceBell pepperBreadcrumbCoconut milk
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