Description

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.

Ingredients

Scale

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.

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Instructions

Step 1: Make the Meatballs

In a large bowl, mix ground chicken, breadcrumbs, egg, garlic, ginger, salt, pepper, paprika, cilantro, and soy sauce until well combined.
Shape the mixture into 1-inch meatballs (about 16-18 meatballs).
Heat 1 tablespoon oil in a large skillet over medium heat.
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

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

Step 3: Combine and Serve

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

Notes

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.

Prep Time: 10 minutes
Cook Time: 20 minutes
Cuisine: Fusion (Asian-inspired)