Instructions

Preheat oven to 425 degrees.

Fit a medium, rimmed sheet pan with parchment. Reserve.

Place the ground chicken in a large bowl.

Place approximately 2 tablespoons each of the carrot, celery, and onion in a mini-food processor.

Pulse until finely diced.

Add the diced vegetables to the bowl with the chicken along with the coconut aminos, 1 teaspoon curry powder, 1 teaspoon ginger, salt, and pepper.

Working with your hands, incorporate all of the ingredients.

Roll the chicken mixture into approximately 1-inch balls.

Place on the parchment.

Bake for 20 minutes, or until the meatballs register 165 degrees.

While the meatballs are baking, pour olive oil in a large skillet over medium heat.

Add remaining carrots, celery, and onion to the pan.

Sauté for 5-7 minutes, or until softened.

Once softened, add remaining curry powder, ginger, and curry paste to the pan.

Stir for 2 minutes.

Pour in coconut milk, and tomatoes.

Stir well.

Bring the mixture to a simmer, and add meatballs to the pan.

Warm the meatballs through, and garnish with cilantro and scallion greens.

Enjoy!