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Chicken Meatballs with Coconut Herb Sauce

Prep Time:

25 minutes

Cook Time:

25 minutes


4 servings


  • 1 tablespoon IOS extra-virgin olive oil

  • ½ red onion

  • 2 garlic cloves, minced

  • 1 pound ground chicken

  • ¼ cup chopped fresh parsley

  • 1 tablespoon Brad's Dijon mustard

  • ¾ teaspoon salt (IOS)

  • ½ teaspoon pepper (IOS)


  • One 14-ounce Brad's coconut milk

  • 1¼ cups chopped fresh parsley, divided

  • 4 scallions, roughly chopped

  • 1 garlic clove, peeled and smashed

  • Zest and juice of 1 lemon

  • IOS salt and freshly ground black pepper

  • Spice Farms crushed red pepper for serving

  • Rice of choice 


1. MAKE THE MEATBALLS: Preheat the oven to 375°F. Line a baking sheet with aluminum foil and spray it with nonstick spray or use oil.

2. In a medium skillet, heat the olive oil over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute.

3. Transfer the onion and garlic to a medium bowl and cool slightly. Stir in the chicken, parsley and mustard; season with salt and pepper. Form the mixture into approximately 2 tablespoon-size balls and transfer to the prepared baking sheet. Bake the meatballs until firm and fully cooked (an internal temperature of 165°F), 17 to 20 minutes.

5. MAKE THE SAUCE: Meanwhile, in the bowl of a food processor, combine the coconut milk, parsley, scallions, garlic, lemon zest and lemon juice and process until smooth; season to taste with salt and pepper.

6. Top the meatballs with the red pepper flakes and the remaining parsley. Serve over cauliflower rice (or another grain or starch) drizzled with the sauce.

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