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Cumin Chicken Meatballs with Coconut Cream Sauce
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Servings:
4 servings
Author:
Chef Abbie Gellman RD
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Course:
Main Course
Keywords:
keto
appetizer
Whole30
🧂 Ingredients
1
egg
beaten
2/3 cup
whole wheat bread crumbs
¼ cup
milk
½ teaspoon
dry mustard
1 teaspoon
cumin
½ teaspoon
salt
¼ teaspoon
ground black pepper
1 pound
ground chicken
1 teaspoon
extra virgin olive oil
½
onion
diced
1 clove
garlic
minced
½ teaspoon
Italian seasoning
¼ teaspoon
dried oregano
½ teaspoon
crushed red pepper flakes
½ teaspoon
salt
1 cup
coconut milk
½ teaspoon
apple cider vinegar
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Instructions
1
Pre-heat oven to 425 degrees F. Spray muffin tins with oil spray.
2
Mix meatball ingredients together and place ~1 ounce balls in each muffin spot.
Bake ~30 minutes, until golden brown.
3
In saucepan on stove, heat oil over medium heat. Add onion and saute till
translucent, ~3 minutes. Add garlic and saute ~1 minute. Add dried spices and
cook, stirring, ~30 seconds. Add coconut milk and vinegar and heat through.
4
Serve meatballs with sauce on top or on the side.
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