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Coconut Curry Chicken Meatballs

Coconut Curry Chicken Meatballs

  • Author: Lina
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

These Coconut Curry Chicken Meatballs offer a tender, juicy texture infused with aromatic curry spices, simmered in a rich and creamy coconut sauce. This quick and easy recipe brings a delightful tropical twist to classic meatballs, perfect for family dinners or entertaining guests. Mildly spiced and packed with bold flavors, these meatballs make a comforting yet exotic meal that pairs well with rice, noodles, or fresh vegetables.

Ingredients

Scale

Meatball Ingredients

  • 1 lb ground chicken
  • 1/2 cup panko breadcrumbs
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 green onions, finely chopped
  • 1 tablespoon curry powder
  • 1 tablespoon fish sauce or soy sauce
  • Salt and pepper, to taste

Sauce Ingredients

  • 1 can (13.5 oz) coconut milk
  • 1 teaspoon curry powder (extra)
  • 1 clove garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon lime juice

Garnish

  • Fresh cilantro, chopped (optional)
  • Thinly sliced green onions
  • Additional lime wedges for squeezing

Instructions

  1. Prepare the Meatball Mixture: In a large bowl, combine ground chicken, panko breadcrumbs, minced garlic, grated ginger, finely chopped green onions, curry powder, fish sauce or soy sauce, and a pinch of salt and pepper. Mix gently until ingredients are well incorporated without overworking the meat.
  2. Shape the Meatballs: Using your hands or a small scoop, form the mixture into evenly sized meatballs about 1 to 1.5 inches in diameter. Place them on a baking sheet or plate as you go.
  3. Brown the Meatballs: Heat a bit of oil in a large skillet over medium heat. Add the meatballs and cook, turning frequently, until browned on all sides but not fully cooked through (about 5-7 minutes).
  4. Make the Curry Coconut Sauce: Remove the meatballs from the skillet and set aside. Lower the heat and pour in the coconut milk, stirring in extra curry powder, minced garlic, grated ginger, and lime juice. Let the sauce simmer gently to meld the flavors.
  5. Finish Cooking the Meatballs: Return the browned meatballs to the skillet, coat them with the sauce, cover, and simmer on low heat for 10-12 minutes until fully cooked and tender.

Notes

  • Don’t overmix the meatball mixture to keep them tender and juicy.
  • Use fresh curry powder and aromatics for the best flavor intensity.
  • Test a small meatball piece first to adjust seasoning before shaping all meatballs.
  • Add finely chopped vegetables or nuts for extra texture if desired.
  • Simmer meatballs low and slow in the sauce to soak up rich flavors.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Pan-frying and Simmering
  • Cuisine: Fusion / Tropical

Nutrition

  • Serving Size: 1 serving (about 4-5 meatballs with sauce)
  • Calories: 320 kcal
  • Sugar: 2 g
  • Sodium: 480 mg
  • Fat: 18 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 1 g
  • Protein: 28 g
  • Cholesterol: 80 mg

Keywords: chicken meatballs, coconut curry, easy dinner, gluten free, coconut milk, curry powder, weeknight meal, comfort food, tropical recipe

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Find it online: https://dishesbylina.com/coconut-curry-chicken-meatballs/