Description
Coconut Chicken Meatballs are a delightful and versatile dish sure to please any palate.
Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1 large egg
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup fresh cilantro, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, sliced
- 2 tsp curry powder
- 1/2 tsp paprika (optional)
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup chicken broth
- 1 tbsp lime juice
- 2 cups cooked rice (for serving)
Instructions
- Start by combining the ground chicken, breadcrumbs, egg, minced garlic, grated ginger, chopped cilantro, salt, and black pepper in a large mixing bowl. Use your hands or a spatula to mix until everything is just combined. Be careful not to overmix, as this could make the meatballs dense instead of tender and juicy.
- Once your mixture is well combined, use your hands or a scoop to form the mixture into 12–14 evenly sized meatballs. Ensure they’re compact but not overly packed; this helps maintain a light texture. Place them on a plate as you prepare to sear them.
- Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs to the skillet without crowding. Sear the meatballs on all sides until they achieve a nice golden crust—about 5 minutes. Once they are browned, remove them from the skillet and set aside on a plate.
- In the same skillet, add the diced onion and sliced red bell pepper. Sauté for about 3 minutes, or until the onion is soft and translucent. This step helps to build a fantastic flavor base for your sauce.
- Stir in the minced garlic, grated ginger, curry powder, and paprika (if using). Cook for an additional minute, stirring frequently to prevent burning and to allow the spices to bloom in the pan.
- Pour the full-fat coconut milk and chicken broth into the skillet, stirring to combine with the sautéed vegetables. Bring the mixture to a gentle simmer, which allows the flavors to meld together beautifully. This creamy sauce is where the magic happens!
- Once simmering, add the fresh lime juice and season the sauce with additional salt and pepper to taste. Lime adds a bright acidity that complements the richness of the coconut milk perfectly.
- Carefully return the seared meatballs to the skillet. Cover and let them simmer in the sauce for about 10–12 minutes, or until the meatballs are cooked through and infused with the delicious coconut flavor.
- Once done, garnish the meatballs with extra chopped cilantro for a fresh finish. Serve the Coconut Chicken Meatballs over a bed of cooked rice to soak up that heavenly sauce.
Notes
This dish can easily be made ahead of time. Simply prepare the meatballs and sauce, then store them separately in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 410 per serving
- Sodium: 550 mg
- Protein: 22 g