Spicy Coconut Honey Chicken Meatballs

• 2 lbs. ground chicken
• 2 T minced onion
• 7 garlic cloves, minced
• 1/4 C roughly chopped cilantro
• 3 green onions, thinly sliced
• 2 tsp minced mint
• 3 T coconut aminos
• 1 tsp sea salt
• 1 C coconut milk
• 1 lime, juiced
• 2 T honey
• 2 tsp sambal paste, or any chili paste
• 2 T almond butter

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1. In a large bowl mix the chicken, onion, 5 minced garlic cloves, cilantro, green onions, mint, 2 tablespoons of coconut aminos, and sea salt. Make sure it is mixed thoroughly, to evenly distribute the meat and seasonings.
2. Use a spring-loaded ice cream scoop to make balls. You can either cook the meatballs in an air fryer or in the oven.
3. For the air fryer- place them in the basket, making sure to not overcrowd, and cook them at 370 degrees for 9-11 minutes. You will need to cook them in batches.
4. For the oven- preheat the oven to 400 degrees and line a baking sheet with parchment paper. Place the meatballs on the sheet pan and bake in the oven for 17-20 minutes.
5. In a small saucepan on medium heat, combine the coconut milk, lime juice, honey, sambal paste, almond butter, 2 minced garlic cloves, and 1 tablespoon of coconut aminos. Whisk everything together, bring the sauce to a simmer, and reduce the heat to low. Simmer for 15 minutes.
6. Serve with the chicken meatballs with the spicy coconut honey sauce.