These Coconut Chicken Meatballs are everything you crave in a cozy, flavorful dinner—juicy, golden-browned meatballs swimming in a rich, creamy coconut curry sauce. Served over fluffy jasmine rice and sprinkled with fresh herbs, this dish is warm, comforting, and just exotic enough to feel special on a weeknight.

Infused with garlic, ginger, and a kiss of lime, each bite balances savory and sweet notes in the most satisfying way. Whether you’re cooking for family or meal-prepping for the week, these meatballs are a standout that reheat like a dream.

Preparation Phase & Tools to Use

Before diving into the recipe, let’s gather the tools that make this dish come together smoothly:

Mixing Bowls: To combine the meatball ingredients thoroughly and evenly.
Baking Sheet or Oven-Safe Skillet: For browning the meatballs either in the oven or on the stovetop. A cast iron skillet gives the best sear.
Measuring Cups & Spoons: Precise ratios are key for both the meatball seasoning and the sauce.

Microplane or Grater: For grating fresh ginger and garlic to infuse maximum flavor.
Medium Saucepan: To simmer the creamy coconut sauce to perfection.
Tongs or Slotted Spoon: Helpful for flipping and transferring meatballs without breaking them.

Optional: Food Processor if you want a finer meatball texture or to blend sauce ingredients quickly.

With these tools prepped and ready, the cooking process will be seamless and enjoyable.

Ingredients for the Coconut Chicken Meatballs

Ground Chicken: The base for tender, juicy meatballs that absorb all the flavors from the seasonings and sauce.

Panko Breadcrumbs: Keeps the meatballs light and helps them hold their shape.
Egg: Acts as a binder so the meatballs don’t fall apart while cooking.
Garlic & Ginger: Freshly grated for maximum aroma and punchy flavor that pairs beautifully with coconut.

Soy Sauce: Adds a salty umami note that enhances the meat.
Lime Zest: Brightens up the meatball mixture with a citrusy edge.
Coconut Milk: The star of the sauce, it creates a creamy, slightly sweet base that complements the spices.

Curry Powder: Adds depth, warmth, and a golden hue to the coconut sauce.
Chicken Broth: Helps thin out the sauce slightly while infusing extra savory flavor.
Chili Flakes (Optional): For those who enjoy a subtle kick.

Fresh Cilantro: Adds freshness and color when sprinkled on top.

How To Make the Coconut Chicken Meatballs

Step 1: Mix the Meatball Ingredients

In a large mixing bowl, combine ground chicken, panko breadcrumbs, egg, garlic, ginger, soy sauce, and lime zest. Use your hands or a spatula to mix until just combined.

Step 2: Form and Brown the Meatballs

Scoop and roll the mixture into evenly sized meatballs (about 1.5 inches in diameter). Sear them in a hot skillet with a bit of oil until golden brown on all sides. They don’t need to be fully cooked through at this stage.

Step 3: Make the Coconut Curry Sauce

In a medium saucepan, whisk together coconut milk, chicken broth, curry powder, and chili flakes. Simmer gently for 5-7 minutes until slightly thickened.

Step 4: Simmer Meatballs in Sauce

Transfer the browned meatballs into the sauce and let them simmer for 10-12 minutes, or until fully cooked and infused with flavor.

Step 5: Garnish and Serve

Serve the meatballs over warm jasmine rice. Spoon extra sauce on top and sprinkle generously with chopped cilantro for a bright, herbal finish.

How to Serve and Store Coconut Chicken Meatballs

These Coconut Chicken Meatballs are best served warm, nestled over a bed of jasmine or basmati rice that soaks up the velvety sauce. They also pair beautifully with coconut rice or even cauliflower rice for a lighter option.

For added texture and freshness, serve with a side of quick-pickled cucumbers or a crisp cabbage slaw. Don’t forget the garnish of fresh cilantro and a squeeze of lime for brightness.

To store leftovers, let the meatballs and sauce cool completely. Place them in an airtight container and refrigerate for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of water or broth to loosen the sauce. These meatballs also freeze well for up to 2 months—just thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use ground turkey instead of chicken?

Yes, ground turkey works well and has a similar flavor and texture. Just make sure it’s not too lean to keep the meatballs juicy.

Is this recipe spicy?

The base recipe is mild, but you can increase the chili flakes or add a dash of sriracha to spice things up to your taste.

Can I bake the meatballs instead of searing them?

Absolutely. Bake at 400°F (200°C) for 15-18 minutes or until lightly browned. Then transfer them to the sauce to finish cooking.

Can I make this dairy-free and gluten-free?

Yes! The recipe is naturally dairy-free. To make it gluten-free, use gluten-free panko or crushed rice crackers.

What can I serve with these meatballs besides rice?

They’re great with rice noodles, quinoa, or even tucked into lettuce cups for a low-carb twist.

How do I keep meatballs from drying out?

Avoid overmixing the meat and don’t overcook them. Simmering in the coconut sauce keeps them tender and moist.

Want More Chicken Dinner Ideas?

If you love these Coconut Chicken Meatballs, you might want to explore more flavorful chicken recipes like these:

• Longhorn Parmesan Chicken with its crispy crust and cheesy finish.
• Chicken Cordon Bleu Casserole for a creamy, comforting bake.
• One-Pot Chicken Parmesan Mac & Cheese combining two classics in one pot.
• Savory Chicken Wraps with Garlic Cream Sauce that are perfect for lunch or dinner.
• Texas Roadhouse Butter Chicken Skillet for that restaurant-style richness at home.

You can find even more weeknight-worthy recipes on my Pinterest board: Life With Olivia — I share new dishes and meal ideas daily.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

Tried it? Let me know in the comments how yours turned out! Did you make it spicy? Did you sneak in extra veggies?

I always love seeing how these recipes get personalized. And if you have any questions or tips, drop them below—we’re all here to help each other cook smarter and eat better.

Coconut Chicken Meatballs

Author: Olivia McKenney
Total Time: 35 minutes
Yield: 4 servings

Print Recipe

Description

These Coconut Chicken Meatballs are juicy, golden bites simmered in a creamy coconut curry sauce. Infused with garlic, ginger, lime zest, and warm spices, they’re served over rice for a comforting, flavor-packed meal that’s naturally dairy-free and easy to adapt.

Instructions

1. In a large mixing bowl, combine ground chicken, panko breadcrumbs, egg, garlic, ginger, soy sauce, and lime zest. Mix until just combined.

2. Form into 1.5-inch meatballs. Sear in a hot skillet with oil until browned on all sides (they don’t need to be fully cooked yet).

3. In a medium saucepan, whisk together coconut milk, chicken broth, curry powder, and chili flakes. Simmer for 5–7 minutes until slightly thickened.

4. Transfer meatballs into the sauce and simmer for 10–12 minutes, or until fully cooked.

5. Serve over jasmine rice. Garnish with chopped cilantro and a squeeze of lime if desired.

Notes

Avoid overmixing the meat mixture to keep the meatballs tender.

Use full-fat coconut milk for a richer, creamier sauce.

Want to bake instead? Cook the meatballs at 400°F for 15–18 minutes before adding to sauce.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course

Method: Stovetop
Cuisine: Asian-inspired

Nutrition

Serving Size: 1/4 of recipe

Calories: 410
Sugar: 2g
Sodium: 550mg

Fat: 28g
Saturated Fat: 18g
Unsaturated Fat: 8g

Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g

Protein: 28g
Cholesterol: 135mg

Keywords: coconut meatballs, chicken meatballs, curry meatballs