Ingredients:
- 1 1/2 pounds boneless, skinless chicken (thighs work best)
- 1 carrot, grated
- 2 garlic cloves
- 1/2 cup unsweetened shredded coconut
- 1 egg
- 2-3 tsp curry powder
- 1/2 tsp sea slat
- handful of parsley (fresh or dried)
Directions:
- Put all ingredients into a food processor and pulse/blend until smooth.
- Remove chicken mixture from the processor, then using your hands, form meatballs (about 24).
- Heat several tablespoons of oil in a large skillet over medium heat. When hot enough that the meatball sizzles, place meatballs in the pan.
- Cook about 2-3 minutes, then turn over and cook another 4-5 minutes.
- Cover the skillet with a lid to finish cooking them through (4-8 minutes depending on size temperature).
