Coconut Chicken Meatballs

These Coconut Chicken Meatballs are juicy, tender, and simmered in a rich, creamy coconut sauce. Infused with garlic, ginger, and a touch of spice, they’re perfect over rice, noodles, or even on their own! Whether you’re looking for a quick weeknight meal or something special for guests, this dish is a guaranteed hit.

Why You’ll Love This Recipe

• Creamy & Flavorful – The coconut sauce is rich, slightly sweet, and full of aromatic spices.
• Juicy Meatballs – Made with ground chicken, these meatballs are tender and packed with flavor.
• Quick & Easy – Ready in just 30 minutes, perfect for busy nights!
• Versatile – Serve over rice, noodles, or with crusty bread.

Ingredients for Coconut Chicken Meatballs

For the Meatballs:

• 1 lb ground chicken – Lean but still juicy.
• ½ cup breadcrumbs – Helps bind the meatballs together.
• 1 egg – Adds moisture and structure.
• 2 cloves garlic, minced – Essential for flavor.
• 1 teaspoon fresh ginger, grated – Adds warmth and depth.
• ½ teaspoon salt – Enhances all the flavors.
• ½ teaspoon black pepper – For a mild kick.
• ½ teaspoon paprika – Adds subtle smokiness.
• 2 tablespoons chopped cilantro or parsley – For freshness.
• 1 tablespoon soy sauce – Boosts umami flavor.
• 1 tablespoon oil – For cooking.

For the Coconut Sauce:

• 1 tablespoon oil – For sautéing.
• 1 small onion, finely chopped – Adds sweetness and depth.
• 2 cloves garlic, minced – More garlicky goodness!
• 1 teaspoon fresh ginger, grated – Complements the coconut.
• 1 teaspoon curry powder – Adds a warm, fragrant spice.
• ½ teaspoon turmeric (optional) – For color and extra depth.
• 1 can (13.5 oz) coconut milk – The creamy base of the sauce.
• 1 teaspoon soy sauce – For extra savory flavor.
• ½ teaspoon salt – To balance the flavors.
• Juice of ½ lime – Adds a fresh, tangy contrast.
• ½ teaspoon red pepper flakes (optional) – For a hint of spice.
• Fresh cilantro or green onions, for garnish – Brightens up the dish.

Tools You’ll Need

• Mixing bowl – For making the meatballs.
• Large skillet – To cook the meatballs and sauce.
• Wooden spoon – For stirring the sauce.

How to Make Coconut Chicken Meatballs

Step 1: Make the Meatballs

1. In a large bowl, mix ground chicken, breadcrumbs, egg, garlic, ginger, salt, pepper, paprika, cilantro, and soy sauce until well combined.
2. Shape the mixture into 1-inch meatballs (about 16-18 meatballs).
3. Heat 1 tablespoon oil in a large skillet over medium heat.
4. Cook the meatballs for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove and set aside.

Step 2: Make the Coconut Sauce

5. In the same skillet, add 1 tablespoon oil and sauté onion for 2 minutes until soft.
6. Stir in garlic and ginger, cooking for another minute until fragrant.
7. Add curry powder and turmeric, stirring to toast the spices.
8. Pour in coconut milk, soy sauce, salt, and red pepper flakes (if using). Bring to a gentle simmer.
9. Squeeze in the lime juice and mix well.

Step 3: Combine and Serve

10. Return the meatballs to the skillet, coating them in the sauce.
11. Simmer for 5 minutes until the sauce thickens slightly.
12. Garnish with fresh cilantro or green onions and serve hot!

Serving Suggestions

• Over Steamed Rice – Perfect for soaking up the creamy sauce.
• With Noodles – Toss with rice noodles for a hearty meal.
• Alongside Roasted Vegetables – For a balanced plate.
• With Crusty Bread – Great for dipping into the sauce.

Tips for the Best Coconut Chicken Meatballs

• Use Ground Turkey – A great alternative if you don’t have chicken.
• Don’t Overmix the Meatballs – Overmixing can make them tough.
• Make it Spicier – Add more red pepper flakes or a chopped chili.
• Thicken the Sauce – If you want a thicker sauce, let it simmer a few extra minutes or add a teaspoon of cornstarch mixed with water.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Freeze cooked meatballs (without sauce) for up to 2 months. Thaw and reheat in the sauce.
• Reheat: Warm on the stovetop over low heat, adding a splash of water if needed.

Frequently Asked Questions (FAQ)

Q1: Can I make this dish dairy-free?

A: Yes! This recipe is already dairy-free since it uses coconut milk instead of cream.

Q2: What if I don’t have curry powder?

A: You can use a mix of cumin, coriander, and a pinch of cinnamon as a substitute.

Q3: Can I bake the meatballs instead of frying?

A: Yes! Bake at 400°F (200°C) for 15-18 minutes, flipping halfway through.

Conclusion: A Cozy, Flavorful Dish You’ll Love!

These Coconut Chicken Meatballs are tender, flavorful, and perfect for a comforting meal. The creamy coconut sauce paired with juicy meatballs makes this a dish you’ll want to make again and again. Try it tonight and enjoy a bowl full of goodness!

Did you make this recipe? Share your photos and tag us on social media!

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: Fusion (Asian-inspired)

Nutritional Information (Per Serving)

• Calories: 380
• Protein: 22g
• Carbohydrates: 12g
• Fat: 28g
• Fiber: 2g

Enjoy every bite of these creamy, flavorful meatballs!

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