Coconut Curry Meatballs Creamy Spiced (Print-Friendly Version)

Tender chicken meatballs in rich coconut curry sauce, brightened with lime and fresh herbs for comforting flavor.

# Ingredients:

→ Meatballs

01 - 450 g ground chicken or turkey
02 - 60 g panko breadcrumbs
03 - 25 g grated Parmesan cheese
04 - 1 egg, lightly beaten
05 - 2 cloves garlic, minced
06 - 1 tsp freshly grated ginger
07 - 1 tsp ground cumin
08 - 1 tsp ground coriander
09 - 0.5 tsp chili powder
10 - Salt and freshly ground black pepper, to taste
11 - 2 tbsp fresh cilantro, chopped, plus extra for garnish

→ Coconut Curry Sauce

12 - 1 tbsp coconut oil or olive oil
13 - 1 medium onion, finely chopped
14 - 2 cloves garlic, minced
15 - 2.5 cm piece fresh ginger, grated
16 - 1 tbsp red curry paste
17 - 400 ml canned coconut milk
18 - 240 ml vegetable or chicken broth
19 - 1 tbsp fish sauce (optional)
20 - Juice of 1 lime
21 - 1 cup baby spinach (optional, approximately 30 g)
22 - Fresh basil leaves, for garnish

→ To Serve

23 - Cooked rice or quinoa

# Steps:

01 - In a large mixing bowl, thoroughly combine ground chicken or turkey, breadcrumbs, Parmesan, egg, minced garlic, ginger, cumin, coriander, chili powder, salt, pepper, and chopped cilantro until a uniform mixture forms.
02 - Portion the mixture into 24–28 balls, each approximately 2.5 cm in diameter. Arrange on a parchment-lined baking sheet.
03 - Preheat oven to 200°C. Bake meatballs for 15–20 minutes, rotating midway, until golden and fully cooked through. Alternatively, brown in a skillet over medium heat until cooked through.
04 - In a large skillet or saucepan, heat coconut oil over medium. Add finely chopped onion and sauté for approximately 5 minutes until translucent. Stir in garlic and ginger, cooking for an additional minute until aromatic.
05 - Incorporate red curry paste and sauté for 2–3 minutes, stirring constantly to enhance its flavors.
06 - Pour in coconut milk and broth, stirring until well combined. Bring to a gentle simmer.
07 - Add fish sauce if using and lime juice. Taste and adjust seasoning with additional salt or chili if preferred.
08 - Carefully submerge baked meatballs in the simmering sauce. Allow to simmer for 5–10 minutes, enabling flavors to meld.
09 - Stir in baby spinach, if desired, until just wilted before serving.
10 - Spoon meatballs and sauce over prepared rice or quinoa. Garnish with additional cilantro and fresh basil.

# Notes & Tips:

01 - For lighter meatballs, avoid over-mixing the ground meat mixture.
02 - Chilling the shaped meatballs for 10 minutes prior to baking helps them retain their structure.
03 - Fish sauce deepens the umami character but can be omitted for a milder profile.

Go Back