Name: Thai Chicken Meatballs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 about 5 meatballs
Ingredients: 2 lb ground chicken or turkey; ¼ cup green onions (chopped); ½ bunch cilantro (chopped); ¾ cup carrots (shredded); ¼ cup red onion (finely diced); 3 cloves garlic (minced); 4 tsp ginger (minced); 2 tsp chili paste; 2 tbsp soy sauce (or coconut aminos); 1 ½ tbsp fish sauce; 1 tsp crushed red pepper; ½ cup finely ground coconut flour; 2 eggs; ¼ cup white vinegar; ¼ cup fish sauce; 2 tbsp sugar; 2 tbsp lime juice; 1 clove garlic; ¼ tsp crushed red pepper

Bring On the Beast Bowl

These little protein-filled balls of Thai chicken yumminess make an awesome addition to a big crunchy bowl of veggies.

Meatballs are a great way to cook up a batch of protein that is flavorful, full of veggies, and easy to portion out for the week. Thai chicken meatballs are on my rotation list when I am doing weekly food prep. They have so much flavor, and taste delicious both warm and right out of the fridge. This recipe is also grain-free and gluten-free as long as you use tamari or coconut aminos.

Here is what I normally throw together for my beast bowl (my version of a buddha bowl): lettuce, fresh tomatoes, shredded carrots, cabbage, and some asian cucumber salad. The dressing on the cucumber salad adds it’s flavor to the whole bowl. If you don’t already have cucumber salad made, you can use the sauce from the meatball recipe to add to this bowl. Vermicelli rice noodles can be another great addition if you want a few more carbs.