Tender chicken meatballs in a dreamy tomato curry sauce that will have everyone licking their plates clean! Bonus- it can easily be made completely dairy free, but you'd never know it!
Place your ground chicken in a large mixing bowl. Set aside.
Add your carrots, red onion, and garlic to a food processor or blender. Pulse until everything is finely diced, but not mushy. Alternatively, you could chop everything into a very fine dice, but I like the consistency that the food processor gives here.
Heat 2 teaspoons of the olive oil in a large saute pan on medium high heat. Add your pulsed veggies, along with the salt, and saute for 5-6 minutes, until softened.
Shape into 2” balls. Heat the remaining 2 teaspoons of olive oil in your saute pan, and add the meatballs. Saute for 3-4 minutes on medium high heat, then turn over and saute for another 3-4 minutes. Remove from the pan. Don't worry that they aren't all the way cooked; they'll finish in the sauce and become nice and tender!
Heat your butter (or coconut oil) in your saute pan over medium high heat.
Carefully stir in your meatballs and simmer for 5-8 minutes, or until the meatballs are cooked through. Serve over rice, and garnish with toppings of your choice. Also great with roasted cauliflower!