Paleo curry chicken spinach meatballs with pineapple
Enjoy the vibrant flavours of Paleo curry chicken spinach meatballs, featuring tender chicken thighs, nutrient-rich spinach, and sweet pineapple. Baked to perfection, these meatballs are a healthy, delicious meal option that’s easy to prepare.
Cook time 15 min
Prep time 15 min
Ingredients:
16 oz chicken thighs1 package frozen spinach
1 tsp curry powder
1 cup pineapple
1 dash salt
1 dash black pepper
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.
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.
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.
Paleo curry chicken spinach meatballs with pineapple FAQ:
Bake the meatballs in a preheated oven at 375°F (190°C) for 20-25 minutes, or until they are cooked through and lightly golden on the outside.
The meatballs should reach an internal temperature of 165°F (74°C) to ensure they are fully cooked and safe to eat.
Yes, you can use fresh spinach. Just make sure to sauté it briefly to wilt it down and then chop it before mixing it with the other ingredients.
Store leftover meatballs in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for longer storage.
You can substitute ground turkey or ground chicken breast for the chicken thighs, but keep in mind the flavor and moisture might vary slightly.
Cooking 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.
Nutrition Facts
2 ServingsCalories 600kcal
Protein 44g
Carbohydrates 22g
Fiber 6g
Sugar 13g
Fat 40g
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