Bold Coconut Curry Chicken Meatballs: Flavor in Every Bite

There’s something incredibly satisfying about the aroma of coconut curry chicken meatballs wafting through your kitchen. Imagine the rich, creamy coconut milk mingling with zesty spices, making your mouth water just thinking about it. This dish brings together bold flavors in every bite, creating a symphony of taste that dances on your palate. Chicken Al Pastor Tacos with a twist Whether you’re cozied up on a rainy afternoon or throwing a dinner party that’ll have your friends singing your praises, these meatballs are the culinary equivalent of a warm hug.

As the memories flood in from the first time I made this dish, I chuckle at how my family gathered around the table, eyes wide and forks poised, ready to dive into this flavor explosion. It was an occasion filled with laughter and second helpings—a clear sign that this recipe would become a staple in our home. Comforting Chicken Congee recipe Cowboy Butter Chicken for a twist So get ready for some fun in the kitchen as we embark on this delightful journey of creating coconut curry chicken meatballs! For more inspiration, check out this Crockpot Butter Chicken recipe.

Sharing this dish always elicits smiles and satisfied bellies—my friends always ask for the recipe after one bite!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ground Chicken: Lean and juicy, ground chicken is perfect for meatballs; feel free to use turkey if you prefer. Yakitori Skewers for grilling fun.

• Coconut Milk: Use full-fat coconut milk for creaminess that complements the spices beautifully.

• Fresh Ginger: Grate fresh ginger for a zingy kick; it makes all the difference in flavor.

• Garlic Cloves: Mince fresh garlic cloves to bring out robust flavors in each bite.

• Curry Powder: Choose your favorite blend; it adds warmth and depth to the meatballs.

• Fresh Cilantro: Chopped cilantro adds freshness and a burst of color to your dish.

• Green Onions: Sliced green onions provide a lovely crunch and enhance visual appeal.

• Salt and Pepper: Season generously but taste along the way for balance; it’s key to great flavor!

• Lime Juice: A squeeze of fresh lime juice brightens everything up and balances the richness.

• Red Chili Flakes (optional): If you like heat, sprinkle some red chili flakes into your mixture!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Ingredients: Start by gathering all ingredients on your counter. Dice garlic and ginger finely while measuring out other items to keep things organized.

Mix Meatball Mixture: In a large bowl, combine ground chicken, minced garlic, ginger, curry powder, salt, pepper, lime juice, cilantro, and green onions. Use your hands for a good mix until well combined.

Shape Into Meatballs: With damp hands (to prevent sticking), roll mixture into small meatballs—about 1-2 inches in diameter works well. Place them on a baking sheet lined with parchment paper.

Cook Meatballs : Preheat oven to 400°F (200°C). Bake meatballs for about 20 minutes until golden brown. They should reach an internal temperature of 165°F (75°C).

Create Coconut Curry Sauce : In a large skillet over medium heat, pour in coconut milk and bring it to a gentle simmer. Add remaining ingredients like garlic and ginger when it starts bubbling.

Add Meatballs to Sauce : Once sauce is simmering nicely, gently add baked meatballs into the skillet. Allow them to bathe in that luscious sauce for about 10 minutes before serving.

Now you have perfectly cooked coconut curry chicken meatballs swimming in an aromatic sauce that’s sure to impress anyone lucky enough to sit at your table! For more inspiration, check out this Thai Red Curry Chicken recipe.

Perfecting the Cooking Process

To achieve perfect results, start by mixing the spices with ground chicken and forming meatballs. Sear them in a pan until golden brown, then simmer in coconut curry sauce to infuse flavors.

Add Your Touch

Feel free to swap chicken for turkey or add veggies like bell peppers and spinach. A squeeze of lime or a dash of chili flakes can elevate the dish further.

Storing & Reheating

Store leftover meatballs in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat to maintain their tenderness and flavor.

Cooking these Coconut Curry Chicken Meatballs always reminds me of a family gathering where my cousin declared them “the best thing ever!” Her enthusiasm was contagious, and it made me realize how food connects us.

FAQ

What can I serve with coconut curry chicken meatballs?

Serve them with rice, quinoa, or noodles to soak up that delicious sauce.

Can I make these meatballs ahead of time?

Absolutely! Prepare and freeze uncooked meatballs for quick future meals.

Is this recipe spicy?

The spice level is adjustable; use mild curry paste for a milder flavor.

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Coconut Curry Chicken Meatballs

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• Author: Valentina Rossi
• Total Time: 35 minutes
• Yield: Approximately 12 meatballs (4 servings) 1x

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Description

Coconut Curry Chicken Meatballs are a delightful fusion of flavors that will transport your taste buds to a tropical paradise. Juicy ground chicken is combined with aromatic spices and creamy coconut milk, creating tender meatballs simmered in a rich curry sauce. Perfect for weeknight dinners or entertaining guests, this dish is not only easy to make but also visually stunning. Serve these flavorful meatballs over rice or noodles for a satisfying meal that will keep everyone coming back for seconds.

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Ingredients

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• 1 lb ground chicken
• 1 cup full-fat coconut milk
• 1 tbsp fresh ginger, grated
• 3 garlic cloves, minced
• 2 tbsp curry powder
• ¼ cup fresh cilantro, chopped
• ¼ cup green onions, sliced
• 1 tsp salt
• ½ tsp black pepper
• Juice of 1 lime
• Red chili flakes (optional)

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Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, mix ground chicken, garlic, ginger, curry powder, salt, pepper, lime juice, cilantro, and green onions until well combined.
3. Roll the mixture into small meatballs (1-2 inches) and place on a parchment-lined baking sheet.
4. Bake for about 20 minutes or until golden brown and cooked through (internal temperature of 165°F/75°C).
5. In a skillet over medium heat, simmer coconut milk with additional garlic and ginger until bubbling.
6. Add baked meatballs to the skillet and let them soak in the sauce for about 10 minutes before serving.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Baking
• Cuisine: Tropical

Nutrition

• Serving Size: 3 meatballs (approximately 150g)
• Calories: 325
• Sugar: 2g
• Sodium: 480mg
• Fat: 18g
• Saturated Fat: 12g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 26g
• Cholesterol: 80mg