Description
Juicy, tender, and packed with tropical flavors, these Coconut Chicken Meatballs are a delicious twist on classic meatballs! Simmered in a creamy coconut sauce with just the right blend of spices, this dish is both comforting and exotic. Serve them over rice, noodles, or with warm naan bread for a satisfying meal that’s easy enough for a weeknight dinner but impressive enough for guests!
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Ingredients
Scale
For the Meatballs:
- 1 lb ground chicken – Light and tender, perfect for soaking up flavors.
- ½ cup breadcrumbs – Helps bind the meatballs while keeping them soft.
- 1 egg – Adds moisture and structure.
- 2 cloves garlic, minced – A touch of aromatic depth.
- ½ teaspoon ground ginger – For a warm, slightly spicy kick.
- ½ teaspoon salt – Enhances all the flavors.
- ¼ teaspoon black pepper – Adds a hint of spice.
- ½ teaspoon curry powder – Brings a mild, fragrant spice to the meatballs.
- 1 tablespoon chopped cilantro – Adds a fresh, herby touch.
- 1 tablespoon olive oil – For searing the meatballs to perfection.
For the Coconut Sauce:
- 1 tablespoon butter or olive oil – For sautéing the aromatics.
- 1 small onion, finely chopped – Adds sweetness and depth.
- 2 cloves garlic, minced – Essential for flavor.
- 1 teaspoon fresh ginger, grated – Enhances the sauce’s warmth.
- 1 teaspoon curry powder – Adds a golden hue and rich flavor.
- ½ teaspoon ground turmeric – For a beautiful color and subtle earthiness.
- 1 (14 oz) can coconut milk – The star ingredient for a creamy, tropical sauce.
- ½ teaspoon salt – To balance the flavors.
- ½ teaspoon red pepper flakes (optional) – For a little heat.
- Juice of ½ lime – Adds brightness and balances the richness.
- Fresh cilantro, chopped (for garnish) – A pop of color and fresh flavor.
Instructions
Step 1: Make the Meatballs
- In a mixing bowl, combine ground chicken, breadcrumbs, egg, garlic, ginger, salt, pepper, curry powder, and chopped cilantro.
- Mix until just combined, then roll into 1-inch meatballs.
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add the meatballs in a single layer and cook for 4-5 minutes per side, until browned.
- Remove from the skillet and set aside (they’ll finish cooking in the sauce).
Step 2: Make the Coconut Sauce
- In the same skillet, melt 1 tablespoon butter or olive oil.
- Add chopped onion and sauté for 2 minutes until soft.
- Stir in garlic, ginger, curry powder, and turmeric; cook for 30 seconds until fragrant.
- Pour in coconut milk, then add salt and red pepper flakes (if using). Stir well.
- Bring to a simmer, then add the browned meatballs back into the skillet.
- Cover and cook for 8-10 minutes until the meatballs are fully cooked and the sauce thickens slightly.
Step 3: Garnish & Serve
- Squeeze in lime juice and stir to combine.
- Garnish with fresh cilantro and serve hot!
Notes
- Don’t Overmix the Meat: Mix just until combined to keep the meatballs light and tender.
- Use Full-Fat Coconut Milk: For the creamiest, richest sauce.
- Make Ahead: Prepare the meatballs in advance and refrigerate for up to 24 hours before cooking.
- Add More Veggies: Toss in spinach, bell peppers, or peas for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Cuisine: Fusion (Tropical & Asian-inspired)