This curry chicken meatball recipe is perfect for an easy weeknight meal. Ground chicken is flavored with Indian spices and served on a bed of low carb zoodles for a tasty and heart chicken dinner.
There’s chicken meatballs, and then there’s curry chicken meatballs! This easy dinner is packed full of vibrant flavors and is a great family friendly meal. Easy to make, they are a great way to spice up your meal routine!
How to make Curry Chicken Meatballs with Zoodles
Curry Chicken Meatballs
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Add the ground chicken to a large bowl
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Add the spices, mix
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Crack the egg into the bowl, mix
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Pour in the bread crumbs
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Using clean hands, work the meat into 8-10 small meatballs
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Heat the olive oil in a large skillet over medium heat
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Add the meatballs, cook rotating every 1-2 minutes so all sides cook evenly
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Once the meatballs are cooked through, remove from the pan and set aside
Zoodles to accompany the curry chicken meatballs
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Heat the olive over medium heat in the same pan you cooked the meatballs in
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Add the zoodles to the pan, toss to coat in the olive oil
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Cook for 3-5 minutes until zoodles are al dente
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Transfer the zoodles to a colander, allow to drain at least 5 minutes
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Divide the zoodles into 2 bowls
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Top with meatballs
Do you have to put breadcrumbs in these meatballs?
Along with the egg, the breadcrumbs are mixed into the ground chicken to help the ingredients bind together when they cook. Without them they can fall apart and become crumbly. If you are gluten intolerant, you can try substituting them with gluten-free breadcrumbs, although I haven’t made them this way, so couldn’t attest to the finished result.
What do you serve curry chicken meatballs with?
I served my spiced ground chicken meatballs with zoodles for a lighter base and some veggie goodness, but you can of course serve them with spaghetti or rice if you wish. They would be great in a sandwich or burger as well as with a fresh green salad.
Can you make these chicken meatballs ahead of time?
These curry chicken meatballs are perfect for meal prep! You can make the mixture ahead of time and cover it in the fridge for around 12 hours and then cook them. You can also keep cooked meatballs in the fridge for 2 -3 days and either eat them cold as part of a salad or reheat them in the oven.
The meatballs can also be frozen raw, or after they have been cooked and cooled.Defrost them in the fridge and reheat on the stove top or in the oven.
Top Tips to make Curry Chicken Meatballs
- Use lean ground chicken that hasn’t been raised on antibiotics.
- I cooked my meatballs on the stove top as it’s quicker, but you can also bake them in the oven for about 30 minutes.
- The meatballs should be cooked on a medium heat, don’t have the pan to hot or they will burn on the outside and not cook through.
Be sure to check out these other easy chicken weeknight meals!
Creamy Lemon Butter Chicken Recipe
Pizza Chicken Bake (Pepperoni Pizza Stuffed Chicken Breast)
Creamy Sun Dried Tomato Chicken Skillet
Healthy Almond Milk Chicken Curry
If you have tried these curry chicken meatballs, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
Curry Chicken Meatballs with Zoodles
Ingredients
Curry Chicken Meatballs
- 1 pound ground chicken
- 2 tsp curry powder
- 1 tsp turmeric
- ½ tsp garlic powder
- ¼ tsp salt
- 1 tbsp shallot diced
- 1 large egg
- ½ cup bread crumbs
- 2 tbsp olive oil
Zoodles
- 2 tbsp olive oil
- 6 cups zoodled zucchini noodles about 3 large zucchinis
Instructions
Curry Chicken Meatballs
- Add the ground chicken to a large bowl
- Add the spices, mix
- Crack the egg into the bowl, mix
- Pour in the bread crumbs
- Using clean hands, work the meat into 8-10 small meatballs
- Heat the olive oil in a large skillet over medium heat
- Add the meatballs, cook rotating every 1-2 minutes so all sides cook evenly
- Once the meatballs are cooked through, remove from the pan and set aside
Zoodles
- Heat the olive over medium heat in the same pan you cooked the meatballs in
- Add the zoodles to the pan, toss to coat in the olive oil
- Cook for 3-5 minutes until zoodles are al dente
- Transfer the zoodles to a colander, allow to drain at least 5 minutes
- Divide the zoodles into 2 bowls
- Top with meatballs
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