Thai Curry Meatballs

• 1 cup shredded zucchini (about 1 small)
• 1/3 cup seasoned bread crumbs
• 1 large egg, lightly beaten
• 1 tablespoon minced fresh cilantro leaves
• 1 tablespoon yellow curry paste
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1 pound ground chicken
• DIPPING SAUCE:
• 4 teaspoons red curry paste
• 1 cup coconut milk
• Chopped fresh cilantro leaves and paprika, optional

1. Preheat oven to 350u0b0. In a large bowl, combine first eight ingredients. Add chicken; mix lightly but thoroughly. Refrigerate, covered, for 1 hour. Shape into 1-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake 20-25 minutes or until cooked through and golden brown.
2. Meanwhile, in a small saucepan, heat curry paste over medium-high heat. Add coconut milk. Bring to a boil; cook and stir 5-7 minutes or until slightly thickened. Serve with meatballs; sprinkle with additional cilantro and paprika if desired.

zucchini, bread crumbs, egg, cilantro, yellow curry, paprika, garlic, pepper, chicken, dipping sauce, red curry, coconut milk, fresh cilantro

Taken from www.tasteofhome.com/recipes/thai-curry-meatballs/ (may not work)