Thai Chicken Meatballs + Curry Cauliflower + Dressing Room Find | Tee Shirt Dress

Happy Humpday guys!  I had several requests to share the recipes from my instastory Monday night featuring these Thai meatballs and curry cauliflower.  I have to say both were amazing.  The flavors were off the hook good and both were relatively easy to make and healthy.  The meatballs have no bread in them just chia seeds to bind so they are super light and tasty.

I swear I only have one kid that is a good eater at a time.  Right now it is Sterling.  As I was making the meatballs he exclaimed that looks gross like 10 times.  The green stuff always throws him for a loop.  After he sat down to eat them, he looked at me and goes ” Mom,  you were right these are awesome.” Winning mom moment, I love when I am right:)  Frances however would not touch dinner and went to bed hungry.  Go figure, at least one child appreciated my cooking skills.  These are a little spicy so use less hot sauce if you don’t want them as spicy.

I loved both and I also paired mine with my favorite Asian Kale Salad.  The 3 make a pretty killer dinner combo in my book:)


|| T H A I   C H I C K E N  M E A T B A L S || 

via The Dude Diet

– 1 pound ground chicken

– 3 garlic cloves minced

– 1.5 teaspoons grated fresh ginger

– 3 green onions sliced finely

– 1/4 cup cilantro finely chopped

– 1.5 teaspoons soy sauce

– 2 teaspoons sesame oil

– 2 tablespoons chia seeds


– 3 tablespoons soy sauce

– juice of 1/2 lime

– 1 tablespoon honey

– 1 tablespoon sriracha

Put all the ingredients for the meatballs in a medium bowl.  Use your hands to mix all together.  Cover and refrigerate for 30 minutes.  This gives the chia seeds time to bind everything together.

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.

With damp hands gently roll the chicken mix into balls.  Don’t squeeze the meat too much.  Arrange them on the baking sheet.  Bake for 20 minutes or until lightly browned.

In a large skillet, whisk together ingredients for the glaze.  Bring to a boil over medium heat and cook about 1 minute or until it slightly thickens.  Add meatballs to skillet and shake to gently coat with glaze.  Serve warm.

|| R O A S T E D  C A U L I F L O W E R  W I T H  C U R R Y + L I M E ||

via It’s All Easy

– 1 head cauliflower, cut into bite size pieces

– 2 tablespoons olive oil

– 1/2 teaspoon curry powder

– 3 tablespoons vegenaise

– juice of one lime

– 3 tablespoons chopped cilantro

Preheat oven to 450 degrees. Put the cauliflower on a baking sheet and toss with olive oil, curry, and salt.  Roast for 20 minutes.

Mix vegenaise and lime juice in a large bowl.  When cauliflower is done toss it in this mixture.  Add cilantro and mix all together.


The dressing room find of this week is a super cute tee shirt dress I spied at Loft.

I am wearing a size small runs TTS.   I loved the pattern and the fact that it was not clingy

Swing Dress you can find my shoes HERE

also comes in black.




  1. March 15, 2017 / 5:03 pm

    I've made these thai chicken meatballs as well and love them. They are also delicious with sauteed zoodles with a little of the glaze on it as well. 🙂

  2. Sarah
    January 9, 2018 / 5:59 pm

    Hey Natalie!

    I’m planning on making these meatballs tomorrow! Do you think they would be good if I prepared them the night before and then cooked them the next evening?

    I have an 18 month old and always trying to meal prep! 🙂

    • nataliemason
      January 9, 2018 / 8:16 pm

      Yes I think they would be totally fine to make the night ahead and refrigerate and cook the next day!

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