These curry chicken meatballs are my fave way to mix up our weeknight meals! Combine juicy chicken meatballs with red curry, creamy coconut milk, and fresh cilantro for a flavor-packed dinner in just 30 minutes. I usually serve these meatballs over a bed of fluffy white rice with a warm Naan, but they’re also delicious with a side of roasted veggies!
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.
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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.
Curry Chicken Meatballs Recipe
Ingredients
For the Meatballs:
- 1 pound ground chicken
- ½ cup plain bread crumbs
- 1 large egg
- 1 teaspoon curry powder
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 2 teaspoons garlic minced
- 2 tablespoons cilantro chopped
- Olive oil for drizzle optional
For the Curry sauce:
- 3-4 teaspoons red curry paste
- 1 teaspoon garlic minced
- 1 ½ tablespoons low sodium soy sauce
- 13.6 ounces light coconut milk 1 can
- 1 tablespoon cilantro chopped
Instructions
- Preheat oven to 400℉. Line baking sheet with parchment paper for easy cleanup. In large mixing bowl, combine chicken, bread crumbs, egg, curry powder, salt, pepper, garlic, and cilantro. Mix well with spoon or hands.1 pound ground chicken, ½ cup plain bread crumbs, 1 large egg, 1 teaspoon curry powder, ½ teaspoon salt, ⅛ teaspoon black pepper, 2 teaspoons garlic, 2 tablespoons cilantro
- Using medium cookie scoop, scoop mixture into hands and roll into balls. Place onto parchment lined baking sheet. Drizzle with small amount olive oil (optional).Olive oil for drizzle
- Bake 10 minutes, then turn and bake another 5-10 minutes or until meatballs have browned and reached an internal temperature of 170℉.
- While meatballs are cooking, prepare curry sauce in large skillet. On medium heat, saute curry paste and garlic until fragrant (about 1 minute). Whisk in coconut milk and soy sauce. Turn heat to medium low to simmer until sauce starts to reduce and thicken (about 10 minutes). Stir in cilantro.3-4 teaspoons red curry paste, 1 teaspoon garlic, 1 ½ tablespoons low sodium soy sauce, 13.6 ounces light coconut milk, 1 tablespoon cilantro
- Remove from heat and let stand. Once meatballs are done, add to curry sauce, stirring to coat the meatballs. Heat on low until heated through.
- Serve with rice, Naan bread, and salad or veggies for a complete meal.
Notes
- Meatballs can be made ahead of time or the day before. Store covered in refrigerator until ready to cook.
- A cookie scoop is used to help keep the size of the meatballs consistent. You can also just eyeball your meatballs for size.
- Ground chicken or turkey can be used, just avoid ground chicken/turkey breast, as it is too lean.
- This recipe uses light coconut milk as a healthier option, but regular coconut milk can be used too.
- Reheat leftovers in a skillet or the microwave.
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.
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