Sheet Pan Zucchini Chicken Meatballs with Coconut Curry Sauce | Ambitious Kitchen
"Sheet pan zucchini chicken meatballs with bell peppers and a flavorful coconut curry sauce. This easy recipe is packed with protein and great for meal prep!..."
INGREDIENTS
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For the peppers:
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1 red bell pepper, cut into medium chunks
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1 yellow bell pepper, cut into medium chunks
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1 orange bell pepper, cut into medium chunks
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1 tablespoon olive oil
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1 teaspoon garlic powder
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Freshly ground salt and pepper
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For the meatballs:
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1 pound 94% lean ground chicken or turkey
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1 cup shredded zucchini that's been squeezed of excess moisture with towel
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1/4 cup panko or regular breadcrumbs* (see notes section for GF option)
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1 egg
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3 cloves garlic, minced
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1 teaspoon curry powder
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1/2 teaspoon ground cumin
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1/2 teaspoon ground turmeric
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1/2 teaspoon red cayenne pepper
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3/4 teaspoon salt
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Freshly ground black pepper
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For the sauce:
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1/3 cup light coconut milk
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2 tablespoons tahini
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1 clove garlic, minced
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1/2 teaspoon pure maple syrup or honey, to sweeten
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1 teaspoon yellow curry powder
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1/2 tablespoon freshly grated ginger
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1/2 teaspoon ground turmeric
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1/4 teaspoon red cayenne pepper
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Freshly ground salt and pepper, to taste
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To garnish:
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Cilantro and diced green onion
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