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Follow the Ruels

Yellow Curry Chicken Meatballs

February 20, 2017

Over the past year I have fallen head over heels in love with yellow curry. I really can’t explain it, but I love the stuff. Without fail, at every Thai restaurant we visit, I will try the yellow curry and compare it to the last yellow curry I had. Then I come home and tweak my yellow curry recipe or jut try something a little bit different. 

Like these yellow curry chicken meatballs. 


I started with some ground chicken and almond meal. These meatballs are unintentionally Paleo. I had every intention of making a typical meatball with breadcrumbs, but it turned out, we were out of breadcrumbs. Almond meal to the rescue! 

To the chicken I added some of my curry seasoning and an egg, and I mixed it all together. Then I formed them into golf-ball sized meatballs. I placed them into a hot skillet to brown on all sides. 


Once the meatballs had browned, I added in some sliced onion and let them sweat down until they were soft and slightly caramelized. 


After about 7 minutes, I sprinkled in the rest of the curry seasoning. I like to sprinkle this in before I add the coconut milk so that the spices can get a little nice and toasty. 

After that, I just added the meatballs back into the pan to cook the rest of the way through and to let them soak up all that nice curry flavor!

I served these up with some cauliflower rice, but jasmine rice would also be great if you aren’t Paleo. 

We loved the different take on the classic yellow curry chicken! The meatballs were super flavorful and tender. I have a feeling these would be a really great appetizer or party snack. I would scrap the rice for toothpicks instead.

They would probably be a great introduction to the world of yellow curry! Then someone else could fall in love with it as much as I have! 

[amd-yrecipe-recipe:131]

/ Filed In: Eat, Main Dishes, Other Savories New, Paleo Dishes
Tagged: chicken, curry, dinner, healthy, meatballs, Paleo, Thai, yellow curry

The Best Glazed Cocktail Meatballs

February 29, 2016

Glazed Cocktail Meatballs | Follow the Ruels

I am sure you have those dishes that are infamous within your family. The item that is requested at every family gathering, party, and holiday. My stepmom has a lot of those, but these cocktail meatballs may be her most requested. No matter the occasion, my cousins beg her to make her meatball recipe. 

I made these cocktail meatballs for our Super Bowl party (3 weeks ago) and I am just now posting the recipe because I have been in mourning. You guys wouldn’t believe the collective depression the city of Charlotte was in the day after the Super Bowl. I work in an office that generally is buzzing by 8:00am. I arrived at 8:30 to an almost empty office. Once people did show up, they barely spoke to on another. It was just so sad. Even as a bandwagon fan I was very disappointed. Mainly because I was looking forward to watching the Super Bowl parade from my office.

Maybe next year.

Glazed Cocktail Meatballs | Follow the Ruels

 

Anyways, back to these meatballs…

The best thing about this recipe might be how simple it is. It requires frozen meatballs (super easy) and a bunch of ingredients that you may think don’t go together. You probably have most of them in your pantry of fridge at this very moment!

The ingredient list may sound like a hodge podge or random things that you would never mix together. But magically, the flavors just work. I can’t explain it. But trust me.

 The star of the show is the frozen Italian meatballs. Then the glaze is primarily apricot preserves that is seasoned with a variety of spices from herbs de Provence (fancy!) to dijon mustard. Kinda crazy, right? Would you ever pair Italian meatballs with apricot and dijon mustard? I wouldn’t.

Glazed Cocktail Meatballs | Follow the Ruels

But man are these good. Somehow you can’t even taste the individual parts of the recipe. Sure you get the sweetness of the preserves and of course you can taste the meat, but the rest of the seasonings just come together in prefect harmony like ginger was always supposed to go with Italian meatballs.

The worst part about these is how quickly they will go. My cousins INHALE them. They pile their plates with as many meatballs as it can fit. So make sure you make enough. The good news is that doubling the recipe requires very little extra work on your part. I recommend making one batch for 8 to 16 people, and 2 batches for any more than 16 people, especially if they have hearty appetites. 

I hope you enjoy these as much as my family does!

[amd-yrecipe-recipe:1]

/ Filed In: Appetizers, Eat, Other Savories New
Tagged: appetizer, meatballs, party

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Hey There!

Hey there, I'm Lindsey. I'm a number cruncher by day and a home cook and baker by night. While I love to eat healthy and find fresh and healthy alternatives for my favorite foods, I will never turn down dessert! Life is all about moderation, right?

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