Coconut Curry Chicken Meatballs
We’re big fans of macro friendly meal prep recipes that are easy, tasty, and healthy. And this Coconut Curry Chicken Meatballs recipe checks all those boxes. Made with ground chicken, these meatballs are moist and delicious. Pairing them with a flavorful sauce, a big heaping serving of vegetables, and your rice of choice makes for such a tasty and filling meal to fuel you all day long.
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Red curry paste may not be an ingredient that you have in your pantry, but it’s worth picking up! It’s a moderately spicy ingredient that adds an incredible depth of flavor and warmth to the dish. However, if you are unable to find it, or are just trying to limit the ingredients in your pantry, you can substitute tomato paste and red chili flakes for a similar flavor.
Coconut Curry Chicken Meatballs Recipe Tips:
+ You can really use any vegetables you have on hand in this dish. Green beans, zucchini, peas, and carrots are all delicious in this dish as well.
+ If you’re trying to watch your carb intake, serve this dish over cauliflower rice. The sauce is so flavorful, we promise you probably won’t even be able to tell the difference!
Coconut Curry Chicken Meatballs
Ingredients
- 1 lb ground chicken
- 4 cloves garlic, minced and divided
- 2 in knob ginger, grated and divided
- 4 tbsp red curry paste, divided
- generous pinch salt
- 1 tbsp avocado oil
- 1/2 medium sweet onion
- 1 red bell pepper, diced
- 1 head broccoli, chopped into small florets
- 15 oz light coconut milk
- 1 tbsp soy sauce
- 1 lime, juiced
- Cooked rice, to serve
- Sesame seeds, to serve
Instructions
- In a medium bowl, mix together the chicken, half the garlic, half the ginger, and 1 tbsp red curry paste. Scoop the mixture and form into golf ball shaped balls.
- Heat a large skillet over medium high heat and add the oil. Once heated, carefully place the meatballs in the hot skillet. Cook for 3-4 minutes, until browned on the bottom. Rotate the meatballs and cook for another 3-4 minutes until browned. Continue rotating and cooking until all sides are browned and the chicken is cooked through to an internal temperature of 165 degrees Fahrenheit, about 12-15 minutes total. Remove the meatballs and set aside
- Scrape any browned burned bits out of the pan and add another drizzle of oil if necessary. Reduce the heat to medium and add the onion, bell pepper, and broccoli. Saute, stirring occasionally, until the vegetables are tender.
- Stir in the remaining garlic and ginger and saute for about 2 minutes. Stir in the remaining 3 tbsp red curry paste and saute another minute or so. Stir in the coconut milk and soy sauce and simmer for 3-4 minutes or until slightly thickened. Stir in the lime juice
- Add the meatballs back to the coconut milk and vegetable mixture and heat another minute if needed.
- Serve warm with cooked rice, extra lime juice, and sesame seeds.
Notes
