Description
These Coconut Chicken Meatballs are tender, juicy, and full of aromatic spices. They are served in a creamy coconut curry sauce, offering a comforting and flavorful Southeast Asian-inspired dish. Perfect for weeknights or entertaining, this one-pan meal is adaptable and kid-friendly.
Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 2 tbsp fresh cilantro, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1/2 yellow onion, diced
- 1/2 red bell pepper, sliced
- 2 tbsp curry powder
- 1/2 tsp paprika (optional)
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup chicken broth
- 1 tbsp lime juice
- Cooked rice, for serving
Instructions
- In a large bowl, combine ground chicken, breadcrumbs, egg, minced garlic, grated ginger, chopped cilantro, salt, and pepper. Mix gently until just combined.
- Form the mixture into 1.5-inch meatballs (about 12-14). Heat olive oil in a large skillet over medium-high heat. Sear the meatballs on all sides until golden brown, about 6-8 minutes total. Transfer to a plate.
- Reduce skillet heat to medium. Add a touch more oil if needed. Add diced onion and sliced red bell pepper. Sauté until softened, about 5 minutes.
- Stir in curry powder and paprika (if using). Cook for 1 minute until fragrant.
- Pour in the coconut milk and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Return the seared meatballs to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, or until meatballs are cooked through and the sauce has thickened.
- Stir in lime juice. Season with additional salt and pepper to taste.
- Serve the Coconut Chicken Meatballs over cooked rice, spooning the creamy coconut curry sauce over the top.
Notes
- For best results, use full-fat canned coconut milk.
- Ground turkey or pork can be substituted for ground chicken.
- Gluten-free breadcrumbs or almond flour can be used instead of panko.
- Red curry paste can be used instead of curry powder for more heat.
- Thai basil or parsley can be used instead of cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Pan-Seared and Simmered
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 serving (approx. 3-4 meatballs with sauce)
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg