Coconut Chicken Meatballs

These Coconut Chicken Meatballs are juicy, flavorful, and coated in a rich, creamy coconut sauce. Perfect for serving over rice or noodles, they bring a delicious tropical twist to your dinner table!

Subscribe to our newsletter to get this recipe delivered straight to your inbox and never miss out on delicious updates.

Why You’ll Love This Recipe

• Rich & Creamy – The coconut sauce is smooth and velvety.
• Juicy & Tender – The chicken meatballs stay moist and flavorful.
• Quick & Easy – Ready in 30 minutes with simple ingredients.

Ingredients

For the Meatballs:

• 1 lb ground chicken
• ½ cup panko breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon paprika
• 1 tablespoon soy sauce
• 1 tablespoon chopped cilantro (optional)

For the Coconut Sauce:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 can (13.5 oz) coconut milk
• 1 teaspoon curry powder
• ½ teaspoon turmeric
• ½ teaspoon red pepper flakes (optional)
• 1 tablespoon lime juice
• 1 teaspoon soy sauce
• 1 tablespoon honey or brown sugar

Instructions

Step 1: Prepare the Meatballs

1. In a bowl, mix ground chicken, panko, egg, garlic, ginger, salt, pepper, paprika, soy sauce, and cilantro.
2. Roll into 1-inch meatballs and place on a plate.
3. Heat a large skillet over medium heat with a little oil.
4. Sear the meatballs for 4-5 minutes, turning until browned on all sides. Remove and set aside.

Step 2: Make the Coconut Sauce

1. In the same skillet, heat 1 tablespoon olive oil over medium heat.
2. Add chopped onion, garlic, and ginger, sautéing until soft (about 2 minutes).
3. Stir in curry powder, turmeric, and red pepper flakes. Cook for 30 seconds.
4. Pour in the coconut milk, soy sauce, lime juice, and honey. Stir well.
5. Simmer for 3–4 minutes to thicken slightly.

Step 3: Combine & Serve

1. Return the meatballs to the skillet, coating them in the sauce.
2. Simmer for 5–7 minutes, until the meatballs are fully cooked.
3. Garnish with chopped cilantro and serve over rice or noodles.

Serving Suggestions

• Jasmine Rice – Soaks up the creamy sauce beautifully.
• Garlic Naan – A delicious side for dipping.
• Steamed Vegetables – Such as broccoli or snap peas for extra freshness.

Tips for Success

• Use Fresh Ginger & Garlic – Enhances the depth of flavor.
• Don’t Overmix the Meatball Mixture – Keeps them tender.
• Adjust Spice Level – Add more red pepper flakes if you like extra heat.

Storage & Reheating

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Freeze the meatballs and sauce separately for up to 2 months.
• Reheat: Warm in a pan over low heat with a splash of coconut milk to keep the sauce creamy.

Frequently Asked Questions

Can I use ground turkey instead of chicken?
Yes! Ground turkey works just as well.

Can I make this dairy-free?
It already is! Just check that your breadcrumbs are dairy-free.

Can I bake the meatballs instead of frying?
Yes! Bake at 400°F (200°C) for 15–18 minutes until golden.

Recipe Details

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: Asian-Inspired

Nutritional Information (Per Serving):
Calories: 380 | Protein: 22g | Carbohydrates: 12g | Fat: 28g | Sodium: 450mg

Print