Step 1

Preheat oven to 425 degrees.

Step 2

Fit a medium, rimmed sheet pan with parchment. Reserve.

Step 3

Place the ground chicken in a large bowl.

Step 4

Place approximately 2 tablespoons each of the carrot, celery, and onion in a mini-food processor.

Step 5

Pulse until finely diced.

Step 6

Add the diced vegetables to the bowl with the chicken along with the coconut aminos, 1 teaspoon curry powder, 1 teaspoon ginger, salt, and pepper.

Step 7

Working with your hands, incorporate all of the ingredients.

Step 8

Roll the chicken mixture into approximately 1-inch balls.

Step 9

Place on the parchment.

Step 10

Bake for 20 minutes, or until the meatballs register 165 degrees.

Step 11

While the meatballs are baking, pour olive oil in a large skillet over medium heat.

Step 12

Add remaining carrots, celery, and onion to the pan.

Step 13

Sauté for 5-7 minutes, or until softened.

Step 14

Once softened, add remaining curry powder, ginger, and curry paste to the pan.

Step 15

Stir for 2 minutes.

Step 16

Pour in coconut milk, and tomatoes.

Step 17

Stir well.

Step 18

Bring the mixture to a simmer, and add meatballs to the pan.

Step 19

Warm the meatballs through, and garnish with cilantro and scallion greens.

Step 20

Enjoy!