Thai Chicken & Organ Meatballs

These meatballs look innocent enough. But bite in, and you’re hit with fiery Thai flavour, then quietly fortified with beef organs, colostrum and collagen. It’s the kind of meal that tastes like comfort food but functions like nature's most bioavailable supplement. Sneaky nutrition never tasted so good. Infused with classic Thai aromatics like garlic, ginger, lime, and herbs, they’re juicy, zesty and fiery. Perfect for meal prep, snacking, or serving with rice and veggies, they’re a delicious way to bring extra nutrition into your everyday meals, without sacrificing a bit of flavour. Serves 4  Ingredients For the meatballs: 500g organic chicken breast 1 small courgette, grated 1 red chilli, finely chopped  1 tsp grated fresh ginger 1 garlic clove 2 spring onions, chopped 1 organic egg 4 tbsp Organised The zest of 1 lime 1 small courgette, grated A generous pinch of salt and pepper  For the sauce:  1 can (400ml) organic full fat coconut milk 2 tbsp red Thai curry paste (read below for homemade recipe) 1 bell pepper, thinly sliced 1 spring onion, finely chopped The juice of 1/2 lime Salt to taste 1 tbsp ghee or butter for cooking  Red Thai Curry paste:  4 medium red chillies, seeds removed and chopped 4 tsp coriander seeds 2 tsp cumin seeds 4 stems lemongrass, trimmed and chopped 2 tsp grated fresh ginger 4 shallots, peeled and chopped Grated zest and juice of 2 limes 2 tsp hot paprika  Method To make the curry paste: To a dry pan add the coriander and cumin seeds. Place it on a medium heat and toast for 2-3 minutes until fragrant. Remove them from the pan and add them to a food processor together with all the other ingredients. Blitz really well until you have a fairly smooth paste. Store in an airtight container in the fridge for 3-4 days.  To make the meal: Start by making the meatballs. Add all ingredients aside from the grated to a food processor and only pulse few times until you have a chunky mince consistency. Add in the grated courgette and mix well. The mixture will feel wet, that’s normal. Heat up some ghee or butter in a large frying pan on a medium heat. Using a tablespoon shape the chicken mixture into golf size balls and dot them around the pan. You might need to do this in batches. Cook the meatballs on each side for 2-3 minutes until slightly browned. Remove from the pan In the same pan, add a little more ghee or butter if needed, then stir in your Thai curry paste. Let it sizzle gently for a minute, this wakes up the aromatics. Pour in the coconut milk and stir until smooth. Add the sliced bell pepper and spring onion. Let everything simmer together for 5–6 minutes, or until the sauce thickens slightly and the peppers begin to soften. Return the meatballs to the pan. Spoon the sauce over them gently and let them simmer in the sauce for another 8–10 minutes, or until cooked through. Right at the end, squeeze in the lime juice and adjust salt to taste.