YIELDS: 4 Servings PREP TIME: 10 mins COOK TIME: 12 mins TOTAL TIME: 22 mins

A Thai take on a comfort classic - spaghetti and meatballs! Baked chicken meatballs in a delicious red curry, peanut sauce. Serve over noodles and dinner is done!


1 lb ground chicken
1 shallot, finely chopped
1 clove garlic, minced
1 tsp chopped cilantro
2 tbsp soy sauce
1 tsp fish sauce
½ cup whole wheat bread crumbs
½ tsp minced ginger

1 tbsp coconut oil
1 shallot, finely chopped
1 clove garlic, minced
½ tbsp minced ginger
1 tbsp red curry paste
¾ cup chicken stock
1 tbsp soy sauce
¼ cup creamy peanut butter
1 package rice noodles (or noodle of your choice), cooked according to the package instructions

Cutting board 
Large bowl 
Baking sheet 
Large skillet


  1. Preheat oven to 450°F and line a baking sheet with parchment paper.
  2. Place all of the meatball ingredients in a large bowl and mix until just combined.
  3. Using a cookie scoop or large spoon, scoop the meatballs onto the prepared baking sheet a few inches apart.
  4. Bake for 12 minutes.
  5. Heat the coconut oil in a large skillet over medium heat.
  6. Add the shallots and cook for about 2 minutes, until softened.
  7. Add the garlic and ginger and cook for another minute.
  8. Stir in the red curry paste, chicken stock, and soy sauce and cook for another minute.
  9. Stir in the peanut butter and simmer for a few minutes until everything is well combined and heat through.
  10. When the meatballs are done, add them to the skillet with the sauce and toss until the meatballs are well coated.
  11. Serve over cooked rice noodles and enjoy!