Paleo curry chicken spinach meatballs with pineapple
Discover a delicious balance of flavors with these Paleo Curry Chicken Spinach Meatballs with Pineapple. Made with tender chicken thighs, nutrient-packed spinach, aromatic curry powder, sweet pineapple, and a touch of seasoning, this dish offers a healthy and satisfying meal that's perfect for dinner or meal prep. Enjoy the fusion of savory and sweet in every bite!
- 09 Apr 2025
- Cook time 15 min
- Prep time 15 min
- 2 Servings
- 6 Ingredients
Experience a burst of flavor with our Paleo curry chicken spinach meatballs, enhanced with the sweet tanginess of pineapple. This dish brings together the savory richness of chicken thighs, the nutritional benefits of spinach, and the exotic depth of curry powder, making it a delightful and healthy meal option.
Ingredients:
Instructions:
- Trim any excess fat from the chicken thighs. Cut them into smaller pieces to make them easier to process.
- In a food processor, add the chicken pieces and pulse until ground. If you don't have a food processor, you can finely chop the chicken by hand.
- Ensure the frozen spinach is completely thawed. Squeeze out any excess water using a clean kitchen towel or paper towels.
- In a large mixing bowl, combine the ground chicken, thawed spinach, curry powder, chopped pineapple, salt, and black pepper. Mix until all ingredients are evenly distributed.
- Using your hands or a small ice cream scoop, form the mixture into meatballs, about 1-2 inches in diameter. Place the meatballs on the prepared baking sheet, leaving some space between each one.
- Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and lightly golden on the outside. To check doneness, the internal temperature should reach 165°F (74°C).
- Remove from the oven and let the meatballs rest for a few minutes. Serve warm. These meatballs pair well with a simple salad, cauliflower rice, or a favorite vegetable side dish.
Tips:
- Use ground chicken thighs for a more consistent texture in your meatballs.
- Thaw and drain the frozen spinach well to avoid excess moisture in the meatballs.
- Consider chopping the pineapple into small pieces for a more evenly distributed flavor.
- For extra flavor, marinate the chicken with the curry powder, salt, and pepper for an hour before mixing.
- Bake the meatballs in a preheated oven at 375°F (190°C) for 20-25 minutes or until fully cooked.
- Pair with cauliflower rice or a fresh green salad for a complete Paleo meal.
These Paleo curry chicken spinach meatballs with pineapple are not only packed with flavor but also a nutritious choice for any meal. With a harmonious balance of savory, sweet, and spicy, they are sure to become a favorite in your kitchen. Serve them on their own or with your choice of sides for a satisfying dish.
| Nutrition Facts | |
|---|---|
| Serving Size | 460 grams |
| Energy | |
| Calories 600kcal | 30% |
| Protein | |
| Protein 44g | 28% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 6g | 16% |
| Sugar 13g | 13% |
| Fat | |
| Fat 40g | 46% |
| Saturated 10g | 35% |
| Cholesterol 220mg | - |
| Vitamins | |
| Vitamin A 720ug | 80% |
| Choline 140mg | 25% |
| Vitamin B1 0.35mg | 29% |
| Vitamin B2 0.56mg | 43% |
| Vitamin B3 12mg | 72% |
| Vitamin B6 1.07mg | 63% |
| Vitamin B9 160ug | 41% |
| Vitamin B12 1.41ug | 59% |
| Vitamin C 60mg | 68% |
| Vitamin E 4.40mg | 29% |
| Vitamin K 600ug | 500% |
| Minerals | |
| Calcium, Ca 200mg | 15% |
| Copper, Cu 0.44mg | 48% |
| Iron, Fe 4.06mg | 37% |
| Magnesium, Mg 150mg | 35% |
| Phosphorus, P 420mg | 34% |
| Potassium, K 930mg | 27% |
| Selenium, Se 50ug | 89% |
| Sodium, Na 370mg | 25% |
| Zinc, Zn 3.61mg | 33% |
| Water | |
| Water 350g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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