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makes 20 meatballs

51 calories | 1g carbs | 5g protein | 3g fat (per meatball)

INGREDIENTS

  • 350g Chicken Breast, diced 

  • 1 x Carrot, grated


  • 2 x Garlic Cloves


  • 100g Fresh Coconut, grated 

  • 1 x Egg 

  • 2 x Tsp. Curry Powder


  • 1/2 Tsp. Salt


  • Handful Fresh Parsley or Coriander 

  • 10g Coconut Oil 

INSTRUCTION

Put everything except for the coconut oil into a food processor and whizz into a smooth paste. Using your hands, form 20 meatballs. In a large pan, melt the coconut oil over a high
heat. When the oil is hot, put the meatballs in the pan and cook for 2 minutes. Roll each meatball over and cook for a further 5 minutes. Reduce to a medium heat, cover the pan and cook for a further 6-8 minutes.

NOTE: Can be stored in the fridge for up-to 4 days.