Coconut Curry Dumpling Meatballs
Easy one-pan dinner! Juicy chicken dumpling meatballs baked in a creamy, spinach-packed coconut curry sauce.
Ingredients
Sauce:
- 1 can light coconut milk
- 2 tbsp soy sauce
- 1 tbsp curry powder
- 2 tsp garlic powder
- 2 tsp grated ginger
- 2 cups spinach
Meatballs:
- 1 lb ground chicken
- 1 tsp ground ginger
- 1 tsp garlic powder
- 4 chopped green onions
- 2 tbsp soy sauce
- ½ tsp salt
Garnish:
- Chili crunch
- Green onion
Instructions
- Preheat oven to 400 degrees.
- In a 9x9 inch pan combine 1 can of light coconut milk, 2 tbsp soy sauce, 1 tbsp curry powder, 2 tsp garlic powder and 2 tsp grated ginger and stir to combine. Add in spinach and stir to mix it in.
- In a separate bowl combine ground chicken, 1 tsp ground ginger, 1 tsp garlic powder, chopped green onions, 2 tbsp soy sauce and ½ tsp salt. Mix to combine.
- Scoop meatballs into roughly 12 meatballs and nestle them into the sauce in the pan.
- Place in the oven and bake for 30 minutes.
- Remove and stir the meatballs and the sauce.
- Serve over rice!
Nutrition
Calories: 191kcal, Carbohydrates: 4g, Protein: 23g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 98mg, Sodium: 1379mg, Potassium: 770mg, Fiber: 1g, Sugar: 0.5g, Vitamin A: 1421IU, Vitamin C: 4mg, Calcium: 35mg, Iron: 2mg
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