Name: Coconut Curry Chicken Meatballs
Ingredients: 1 lb ground chicken: Provides lean protein and forms the base of the meatballs. Substitute with ground turkey for a different flavor.; 1/2 cup breadcrumbs: Acts as a binder to hold the meatballs together, while also adding a slight crunch. Use gluten-free breadcrumbs as an alternative.; 1 egg: Helps to bind the ingredients in the meatball mixture, providing moisture and richness.; 2 cloves garlic, minced: Adds aromatic flavor and depth to the dish.; 1/4 cup onion, diced: Provides sweetness and texture to the meatballs.; 1 tbsp ginger, minced: Contributes a warm and spicy note to the flavor profile.; 2 tsp curry powder: A blend of spices that lends warmth, color, and a characteristic curry flavor.; 1/2 tsp cumin: Adds an earthy richness that perfectly complements the curry spices.; Salt & pepper: Essential seasonings for enhancing all the flavors in the dish.; 1 can coconut milk (14 oz): This creamy base brings richness and a delicate sweetness that is synonymous with coconut curry.; 2 tbsp red curry paste: Infuses the dish with heat and complexity. Adjust the amount to suit your spice preference.; 1 tbsp fish sauce: Adds umami depth; for a vegetarian option, substitute with soy sauce or coconut aminos.; 1 tbsp lime juice: Brightens flavors and balances the richness of the sauce.; 1 tbsp brown sugar: Balances the heat with a hint of sweetness; can be substituted with agave syrup.; 1/4 cup cilantro, chopped (for garnish): Adds a fresh, herbal note as a finishing touch.; 1 tbsp vegetable oil: Used for sautéing the curry paste, which enhances its flavors.

Description

Enjoy tender chicken meatballs simmered in a creamy coconut curry sauce. A delicious and aromatic dish that’s perfect for any meal.

Ingredients

Scale

1 lb ground chicken: Provides lean protein and forms the base of the meatballs. Substitute with ground turkey for a different flavor.
1/2 cup breadcrumbs: Acts as a binder to hold the meatballs together, while also adding a slight crunch. Use gluten-free breadcrumbs as an alternative.
1 egg: Helps to bind the ingredients in the meatball mixture, providing moisture and richness.
2 cloves garlic, minced: Adds aromatic flavor and depth to the dish.
1/4 cup onion, diced: Provides sweetness and texture to the meatballs.
1 tbsp ginger, minced: Contributes a warm and spicy note to the flavor profile.
2 tsp curry powder: A blend of spices that lends warmth, color, and a characteristic curry flavor.
1/2 tsp cumin: Adds an earthy richness that perfectly complements the curry spices.
Salt & pepper: Essential seasonings for enhancing all the flavors in the dish.
1 can coconut milk (14 oz): This creamy base brings richness and a delicate sweetness that is synonymous with coconut curry.
2 tbsp red curry paste: Infuses the dish with heat and complexity. Adjust the amount to suit your spice preference.
1 tbsp fish sauce: Adds umami depth; for a vegetarian option, substitute with soy sauce or coconut aminos.
1 tbsp lime juice: Brightens flavors and balances the richness of the sauce.
1 tbsp brown sugar: Balances the heat with a hint of sweetness; can be substituted with agave syrup.
1/4 cup cilantro, chopped (for garnish): Adds a fresh, herbal note as a finishing touch.
1 tbsp vegetable oil: Used for sautéing the curry paste, which enhances its flavors.

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the Meatball Mixture: In a large mixing bowl, combine 1 lb ground chicken, 1/2 cup breadcrumbs, 1 egg, 2 cloves minced garlic, 1/4 cup diced onion, 1 tbsp minced ginger, 2 tsp curry powder, 1/2 tsp cumin, salt and pepper to taste. Mix thoroughly until well combined.
Form the Meatballs: Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet. Ensure they have enough space between them for even cooking.
Bake the Meatballs: Bake in the preheated oven for about 15-20 minutes or until they are golden brown and cooked through.
Prepare the Curry Sauce: While the meatballs are baking, heat 1 tbsp vegetable oil in a skillet over medium heat. Add 2 tbsp red curry paste and sauté for 1-2 minutes until fragrant.
Add Coconut Milk: Pour in 1 can (14 oz) coconut milk and stir. Add 1 tbsp fish sauce, 1 tbsp lime juice, and 1 tbsp brown sugar to the skillet. Stir well and let it simmer for about 5-7 minutes until slightly thickened.
Combine Meatballs and Sauce: Once the meatballs are cooked, transfer them to the skillet with the sauce. Stir gently to coat the meatballs in the sauce and let them simmer together for another 5 minutes.
Garnish and Serve: Remove from heat and garnish with 1/4 cup chopped cilantro. Serve hot over rice or with naan bread for an enjoyable meal experience.