Chicken Meatballs with Coconut-Herb Sauce

Ingredients:

MEATBALLS

• Nonstick spray
• 1 tablespoon extra-virgin olive oil
• ½ red onion
• 2 garlic cloves, minced
• 1 pound ground chicken
• ¼ cup chopped fresh parsley
• 1 tablespoon Dijon mustard
• ¾ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

SAUCE

• One 14-ounce can coconut milk
• 1¼ cups chopped fresh parsley, divided
• 4 scallions, roughly chopped
• 1 garlic clove, peeled and smashed
• Zest and juice of 1 lemon
• Kosher salt and freshly ground black pepper
• Crushed red pepper flakes, for serving
  

Directions:

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

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.