Slow Cooker Thai Curry Chicken Meatballs

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284 CALORIES 3g CARBS 15g FAT 33g PROTEIN
3
Freestyle™ SmartPoints™ New!
(6 Old SmartPoints™)
(7 PointsPlus®)

These delicious paleo, gluten-free, low carb, and Whole30 friendly Slow Cooker Thai Green Curry Meatballs are tender, juicy, and packed with flavor.

I firmly believe that meatballs aren't just made for spaghetti and tomato sauce. They have so much versatility and are a perfect vehicle for all kinds of flavor, especially the Asian flavors of curry, ginger, garlic, and coconut milk. Seriously - these spicy Slow Cooker Thai Green Curry Meatballs are so good.

Like many things, this recipe happened by accident. Dinner time rolled around and we were planning on a traditional spaghetti and meatballs made with ground chicken, my husband's favorite thing to eat. Shockingly, he came into the kitchen and asked if I wanted to get Thai take-out instead. Since I was already plnning on cooking, I quickly grabbed some curry paste and coconut milk and made some quick meatballs in a coconut curry sauce. They were good, but needed something more. More spice, more ginger, more garlic, and more time for the flavors to come together.

Inspired by this meal, I got to work on another version adding everything my quick creation lacked the first time. I added ginger, green onions, garlic, and curry paste to the chicken and the curry sauce. Then to make sure everything had enough time to meld, I cooked the meatballs in the slow cooker. Plenty of time for flavor development. The results were delicious. Tender, juicy meatballs packed with the flavors of our favorite Thai green curry. Serve it with brown rice, quinoa, soba noodles, or spaghetti squash and your favorite Asian inspired veggies.

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The Recipe

Slow Cooker Thai Curry Chicken Meatballs

PREP TIME: 15 Min
COOK TIME: 4 Hours
TOTAL TIME: 4 Hours, 15 Min
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Ingredients

US METRICS
  • 2 lbs 95% lean ground chicken
  • 1/4 cup almond meal
  • 2 tbsp. cilantro, chopped
  • 2 tbsp. basil, chopped
  • 4 U green onions, diced
  • 4 U cloves garlic, minced (divided)
  • 2 tbsp ginger, minced (divided)
  • 4 tbsp Thai green curry paste (divided, more to taste)
  • Salt and pepper
  • 14 oz. lite canned coconut milk
  • 1 cup low sodium chicken broth
  • 1 U jalapeno (optional)

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Instructions

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1

Combine the chicken, almond meal, green onions, basil, cilantro, half the garlic, half the ginger, half the Thai curry paste, salt, and pepper. Form into meatballs, making 4-5 meatballs per serving. (about 24-30 meatballs for 6 servings.)

2

Stir together the coconut milk, chicken broth, remaining curry paste, remaining garlic, and remaining ginger. Add to the slow cooker. If desired you can also add one sliced jalapeno as well. I used a red jalapeno, but the standard green works as well.

3

Add the meatballs to the slow cooker and cook on low for 4 hours.

4

Taste the sauce and meatballs and adjust as needed. You can add more curry paste to the sauce if you need more heat/flavor since curry pastes vary greatly in flavor.

Nutritional Facts
Serving Size: 4 meatballs
Amount Per Serving
Calories 284
Calories from Fat 133
% Daily Value *
Total Fat 15g
23%
Saturated Fat 6g
30%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 107mg
36%
Sodium 210mg
9%
Total Carbohydrate 3g
1%
Dietary Fiber 1g
4%
Sugars 1g
Protein 33g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

Slow Cooker Thai Curry Chicken Meatballs
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
† We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
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