Green Curry Chicken Meatballs with Roasted Riced Cauliflower is a great Whole30 and low carb dinner.
Heat the oven to 425 degrees.
Cut the cauliflower in large florets. Place the florets in a food processor and pulse until chopped into small coarse bits.
Spread on a parchment-lined baking sheet. Sprinkle with the olive oil and season with salt and pepper. Roast in the oven for 15 to 20 minutes, or until cooked and just starting to get color. Remove from the oven and set aside. Turn off the oven.
Meanwhile, in a bowl combine the ground chicken breast or thigh, coriander, cumin and salt/pepper. Mix thoroughly. Form into small meatballs and divide into two batches.
Heat the olive oil in a heavy-bottom and high-sided skillet over medium high heat. Sear the meatballs 2 minutes on each side ,flipping once. Work in two batches unless you have a pan large enough to sear all at once.
Once seared, remove the meatballs and set aside.
In the skillet used to fry the meatballs, add the bell pepper and saute until they begin to soften. Add the snow peas, and cook for one more minute.
Next, add the curry paste and cook for one minute. Then add the lime juice, ginger/ginger juice, stock and coconut cream. Simmer for 10 minutes. Season with salt and pepper, and add the basil.
Finally, add the meatballs back to the pan, and cook until warmed.
To plate, divide the vegetable/curry/meatball evenly between six dishes. Top with a small pile of roasted cauliflower. Garnish with a squeeze of lime and more basil. Serve immediately.
Nutrition Facts (prepared with chicken breast):
Calories: 600; Total Fat: 30 g; Cholesterol: 132 mg; Total Carbohydrates: 16 g; Fiber: 4 g; Sugars: 7 g; NET CARBS: 12 g; Protein: 58 g