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.

Ingredients

1 lb ground chicken

1/2 cup panko breadcrumbs

1 large egg

2 cloves garlic, grated

1 tbsp fresh ginger, grated

1 tbsp soy sauce

1 tsp lime zest

1 can (13.5 oz) coconut milk

1/2 cup chicken broth

2 tsp curry powder

1/2 tsp chili flakes (optional)

1/4 cup fresh cilantro, chopped

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