1 red bell pepper, cut into medium chunks
1 yellow bell pepper, cut into medium chunks
1 orange bell pepper, cut into medium chunks
1 tablespoon olive oil
1 teaspoon garlic powder
Freshly ground salt and pepper
1 pound 94% lean ground chicken or turkey
1 cup shredded zucchini that's been squeezed of excess moisture with towel
1/4 cup panko or regular breadcrumbs* (see notes section for GF option)
1 egg
3 cloves garlic, minced
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon red cayenne pepper
3/4 teaspoon salt
Freshly ground black pepper
1/3 cup light coconut milk
2 tablespoons tahini
1 clove garlic, minced
1/2 teaspoon pure maple syrup or honey, to sweeten
1 teaspoon yellow curry powder
1/2 tablespoon freshly grated ginger
1/2 teaspoon ground turmeric
1/4 teaspoon red cayenne pepper
Freshly ground salt and pepper, to taste
Cilantro and diced green onion


1.Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. If you don't have a large baking sheet, you can use two smaller pans.
2.Add chopped bell peppers to a medium bowl. Drizzle with olive oil, then sprinkle on garlic powder and a little salt and pepper. Use a spoon to toss the peppers in the oil to coat them. Set aside.
3.Make the meatballs: Add ground chicken (or turkey), shredded zucchini (make sure you squeezed all the excess moisture out) , breadcrumbs*, egg, minced garlic, curry powder, cumin, turmeric, cayenne, salt and pepper to a large bowl. Use clean hands to mix until well combined. Do not over mix.
4.Grab a golf size ball of meat and roll it into a ball. Place each on baking sheet, about 2 inches apart. Evenly distribute chopped bell peppers in the spaces between the meatballs like the pictures show.
5.Bake for 20-25 minutes or until meatballs are fully cooked and a meat thermometer reaches 165 degrees. Mine were done at 20 minutes.
6.While the meatballs are cooking, make the coconut curry sauce: In a small bowl, whisk together the coconut milk, tahini, garlic, maple syrup, curry powder, ginger, turmeric, cayenne and salt and pepper, to taste. Be careful to not over salt the sauce -- taste and adjust as you go.
7.Drizzle sauce over cooked meatballs. Garnish with green onion and cilantro, if desired. Serves 4, 3 meatballs each + roasted peppers + sauce. To make this a full meal, I recommend serving with rice, a baked sweet potato or quinoa.

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