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Coconut Curry Chicken Meatballs
Alyssa

Coconut Curry Chicken Meatballs

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

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.

Method
 

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Bake the Meatballs: Bake in the preheated oven for about 15-20 minutes or until they are golden brown and cooked through.
  5. 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.
  6. 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.
  7. 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.
  8. 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.