Red Curry Meatballs with Cauliflower Rice

Packed with flavor, dinner doesn’t get much easier than this! Made with our fully cooked Chicken Meatballs, this makes an excellent low carb meal served over cauliflower rice.

10 mins
Prep Time
30 mins
Total Time



No Antibiotics Ever Chicken Meatballs


Bell pepper or 8 mini bell peppers

1/4 cup

Shredded carrots

3 teaspoons

Curry paste


Red onion, sliced

2 cans

Coconut milk

2 tablespoons

Fish sauce

2 tablespoons

Coconut aminos

1 teaspoon

Garlic powder

1 teaspoon

Ginger powder

1 teaspoon


1 teaspoon

Curry powder

Salt and pepper to taste

1/4 cup

Brown sugar (or alternative)

1 teaspoon


1/2 teaspoon

Corn starch (optional)

Olive oil spray

Cilantro, for garnish

1 bag

Frozen riced cauliflower


  1. Spray a large pan with olive oil spray. Sauté onions, bell peppers, carrots and spinach over medium heat until softened and translucent.

  2. Add in coconut milk, red curry paste, fish sauce, garlic, ginger, brown sugar alternative, turmeric, and curry powder. Bring mixture to a boil, reduce heat and add in Jones Dairy Farm Chicken Meatballs.

  3. Cook for 10 minutes, stirring occasionally. If sauce needs to be thickened, add in cornstarch and cook for 1-2 minutes.

  4. Serve over cauliflower rice and garnish with cilantro.

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