I’m all about quick and easy meals during the week, and this chicken meatball curry definitely fits the bill. Everything is super simple to throw together, and the end result is TOO good not to try. I usually make a double batch of the meatballs and freeze half for later, making this recipe perfect for meal prepping.
What’s in This Curry Chicken Meatballs Recipe?
I hate when recipes call for a long list of obscure ingredients, so I promise this one is simple! It uses less than 10 ingredients, and they’re all easy to find at your local grocery store (if they’re not already in your kitchen!)
Ground Chicken: I use ground chicken because it really takes on the flavors of the curry and coconut milk. Ground turkey will also work well! Avoid ground chicken or turkey BREAST, as it’ll be too lean. Bread Crumbs: Plain bread crumbs help bind the meatballs together and give them a nice texture. Egg: Acts as a binder for the meatballs, helping them hold their shape. Spices: Salt, pepper, cilantro, minced garlic, and curry powder flavor the meat mixture. I use a mild curry powder but feel free to use a spicy one if you prefer some heat. Olive Oil: This is optional, but it helps to brown the meatballs in the oven. Red Curry Paste: This adds so much flavor and depth to the sauce! Soy Sauce: Use a low-sodium soy sauce for the best results. Coconut Milk: I use light coconut milk to keep this recipe on the healthier side, but you can use regular for a creamier sauce.
How to Store and Reheat
I sometimes mix and shape the meatball mixture up to 24 hours ahead of time and keep them covered in the fridge. Then, when it’s time for dinner, all I have to do is pop them in the oven and make the sauce. Leftovers will last up to 3 days in the fridge! Just reheat in the microwave or on the stovetop until hot throughout. Add a little water or extra coconut milk if the sauce has thickened too much.
How to Freeze
To freeze, let the cooked curry chicken meatballs cool completely before transferring to an airtight container or freezer-safe bag. They’ll keep for up to 3 months in the freezer.
Notes and Tips
Use a cookie scoop to make shaping the meatballs easier! If you don’t have one, I’d shape them into balls using your hands until they’re about the size of a golf ball. Don’t overwork the meat mixture when shaping the meatballs. Mixing too much can make the meatballs tough and dense. Use chicken or turkey labeled as “ground” or “minced” rather than just using ground chicken or turkey breast. Breast meat is too lean and will result in dry meatballs.
How to Make Coconut Curry Chicken Meatballs Step by Step
Make the Meatball Mixture: Set your oven to 400℉ and cover a baking sheet with parchment paper. Then, combine 1 pound of ground chicken, 1/2 cup plain breadcrumbs, 1 large egg, 1 teaspoon curry powder, 1/2 teaspoon salt, 1/8 teaspoon black pepper, 2 teaspoons garlic (minced), and 2 tablespoons cilantro (chopped) in a large bowl. Form the Meatballs: Using a cookie scoop (medium-sized), form and roll the meat mixture into balls. Place them on the baking sheet, leaving a bit of space between each meatball. Drizzle each meatball with a little olive oil (optional). Bake the Meatballs: Place the baking sheet into the preheated oven and bake the meatballs for 10 minutes. Turn them over and bake for another 10-15 minutes. The meatballs should be browned and have an internal temperature of 170℉. Make the Sauce: As the meatballs bake, saute 3-4 tablespoons red curry paste and 1 teaspoon garlic (minced) in a large skillet over medium heat until fragrant. This will take about 1 minute. Mix in 13.6 ounces of light coconut milk (1 can) and 1 1/2 tablespoons of low-sodium soy sauce. Reduce the heat to medium-low and simmer until thickened – about 10 minutes. Mix in 1 tablespoon of cilantro. Remove the sauce from the heat and let it stand until meatballs are done. Combine the Meatballs and Sauce: Add the meatballs to the curry sauce and stir until coated. Heat on low until the sauce is heated through. Serve: Plate the curry chicken meatballs over rice and serve with Naan and salad, or enjoy them on their own as an appetizer.
More Chicken Meatball Recipes We Love
Thai Chicken Meatballs Asian Chicken Meatballs Greek Chicken Meatballs Chicken Enchilada Meatballs Buffalo Chicken Meatballs Chicken Parmesan Meatballs
