Description
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!
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Ingredients
Scale
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
- In a bowl, mix ground chicken, panko, egg, garlic, ginger, salt, pepper, paprika, soy sauce, and cilantro.
- Roll into 1-inch meatballs and place on a plate.
- Heat a large skillet over medium heat with a little oil.
- Sear the meatballs for 4-5 minutes, turning until browned on all sides. Remove and set aside.
Step 2: Make the Coconut Sauce
- In the same skillet, heat 1 tablespoon olive oil over medium heat.
- Add chopped onion, garlic, and ginger, sautéing until soft (about 2 minutes).
- Stir in curry powder, turmeric, and red pepper flakes. Cook for 30 seconds.
- Pour in the coconut milk, soy sauce, lime juice, and honey. Stir well.
- Simmer for 3–4 minutes to thicken slightly.
Step 3: Combine & Serve
- Return the meatballs to the skillet, coating them in the sauce.
- Simmer for 5–7 minutes, until the meatballs are fully cooked.
- Garnish with chopped cilantro and serve over rice or noodles.
Notes
- 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.