Weeknight Coconut Curry Chicken Meatballs

Ingredients:

• 1 lb ground chicken
• 2 green onions, chopped
• 1/2 tsp chili powder
• 1/2 tsp Kosher salt plus more for seasoning
• 1/4 tsp ground black pepper plus more for seasoning
• 1 red bell pepper, sliced
• 1 Tbsp extra virgin olive oil
• 1 (14 oz) can coconut milk
• 1/2 jar Freak Flag Organics Curry Mole Sauce
• Juice of 1 lime
• Fresh cilantro
• Cooked white or brown rice for serving

Directions:

1. Preheat oven to 450 degrees F.

2. In a medium bowl, combine chicken, green onions, chili powder, salt and pepper. Careful not to over mix meat. Form into 1” balls and set on a sheet pan that has been covered with parchment paper. Place in preheated oven for 15 minutes.

3. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add bell pepper and season with salt and pepper. Sauté for about 3 minutes or until peppers begin to soften. Add coconut milk and Curry Mole. Stir to combine. Turn heat to low and add a handful of chopped cilantro and lime juice. Stir to combine.

4. Remove meatballs from oven and add to sauce. Stir until sauce covers meatballs. Serve over rice and top with more chopped cilantro. Enjoy!