Coconut Curry Chicken Meatballs Recipe

5 from 1 vote

Meatballs don't have to be paired with tomato sauce and pasta. Here chicken meatballs are smothered in a coconut curry for an Indian themed dish.

Course Main Course

Cuisine American

Keyword chicken, chicken curry, coconut, meatballs

Prep Time 25

Cook Time 55

Total Time 1 20

Servings people

Calories 559kcal

Cost 8

Place the carrot, red onion, mushrooms, cilantro, basil, lime juice, coconut aminos, ginger, garlic, cumin, and chili flakes in a food processor; pulse until everything is minced.
1 carrot, ¼ red onion, 6 mushrooms, 2 tbsp. fresh cilantro, 2 tbsp. fresh basil, Juice of 1 lime, 2 tbsp. coconut aminos, 2 tsp. fresh ginger, 2 garlic cloves, 1 tsp. ground cumin, ¼ tsp. red chili flakes
Place the chicken in a bowl; mix in spice mixture evenly with hands.
1 ½ lbs. ground chicken or turkey, Sea salt and freshly ground black pepper
Roll the meat mixture into equally sized meatballs and place on a baking sheet.
Bake in the oven for 35 minutes, turning the meatballs halfway through.
In a saucepan, combine the ingredients for the coconut curry sauce.
2 cups full-fat coconut milk, 2 tbsp. red curry paste, 2 tbsp. lime juice, 1 tsp. minced garlic, 2 tbsp. almond butter
Bring the sauce to a light boil, stirring until everything is well combined.
Simmer an additional 8 to 10 minutes over medium heat.
Add the meatballs to the sauce and cook an additional 4 to 5 minutes.
Serve the meatballs on top of your favorite cooked vegetables.