Coconut Curry Chicken Meatballs
Creamy, juicy, and packed with warm spices, Coconut Curry Chicken Meatballs are the kind of comfort food that feels fancy but cooks up in no time.
Servings: 4 servings
Equipment
- Mixing Bowl
- Skillet
Ingredients
Meatball Ingredients
- 1 lb Ground chicken Use lean ground chicken for best results.
- 1 large Egg Lightly beaten.
- 1/4 cup Breadcrumbs Regular or gluten-free breadcrumbs.
- 2 cloves Garlic Minced.
- 1 tablespoon Fresh ginger Minced.
- Salt and pepper To taste.
- 1 tablespoon Olive oil For cooking meatballs.
Curry Sauce Ingredients
- 1 can (14 oz) Coconut milk Full-fat for richer sauce.
- 2 tablespoons Red curry paste Adjust for spice preference.
- 1 tablespoon Soy sauce Use gluten-free if needed.
- 1 teaspoon Brown sugar For sweetness.
- 1/2 lime Juice Freshly squeezed.
- Fresh cilantro Chopped, for garnish.
Instructions
- In a medium bowl, combine ground chicken, egg, breadcrumbs, minced garlic, minced ginger, and a generous pinch of salt and pepper. Mix gently until just combined — avoid overmixing to keep meatballs tender.
- Shape the mixture into 1-inch meatballs using your hands or a small scoop. You should get about 18–20 meatballs depending on size.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the meatballs in a single layer, leaving space between them. Cook, turning occasionally, until browned on all sides — about 6–8 minutes. They don’t need to be fully cooked through at this stage.
- In the same skillet, pour in the coconut milk. Whisk in 2 tablespoons red curry paste, 1 tablespoon soy sauce, and 1 teaspoon brown sugar until the sauce is smooth and the curry paste is fully incorporated.
- Bring the sauce to a gentle simmer, then return the browned meatballs to the skillet. Spoon sauce over the meatballs, reduce heat to medium-low, and simmer uncovered for 8–10 minutes, or until meatballs are cooked through and the sauce has slightly thickened.
- Finish with the juice of half a lime and a final stir. Taste and adjust seasoning with salt, pepper, or an additional splash of soy sauce if needed.
- Serve hot, garnished with chopped fresh cilantro.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the cooked meatballs and sauce in a freezer-safe container for up to 3 months.