These curry chicken meatballs are my fave way to mix up our weeknight meals! I combine juicy ground chicken meatballs with curry sauce made from red curry paste, 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!
Curry Meatballs with Ground Chicken
I’m all about quick and easy meals during the week, and these coconut curry chicken meatballs definitely fit the bill. They have all the great flavor of classic chicken curry packed into bite-sized meatball form. I infuse my ground chicken meatballs with plenty of warmth by adding a hefty dose of curry powder and chopped fresh cilantro right into the meat.
That warm flavor is further enhanced by my homemade curry sauce. A rich combination of red curry paste, garlic, soy sauce, and coconut milk coalesces while the meatballs cook to add even more depth to this dish. Red curry paste is such a great ingredient since it includes red chilies, lemongrass, shrimp paste, coriander, cumin, and more all in a conveniently concentrated paste I can buy in the International aisle of any grocery store. The coconut milk makes the sauce so silky smooth, while the garlic and soy sauce enhances the savory profile.
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Evenly Sized Meatballs Made Easy
I recommend using a cookie portion scoop to make shaping these curry meatballs easier! This will help ensure that every meatball is the same size and shape, leading to more even cooking. If you don’t have a scoop, I’d shape them into balls using your hands until they’re about the size of a golf ball.
Curry Chicken Meatballs Recipe
Equipment
- Baking Sheet
- Cookie Portion Scoop (optional)
Ingredients
For the Meatballs:
- 1 pound ground chicken (*)
- ½ cup plain breadcrumbs
- 1 large egg
- 1 teaspoon curry powder
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 2 teaspoons minced garlic
- 2 tablespoons chopped fresh cilantro
- olive oil (optional, for drizzling)
For the Curry Sauce:
- 3-4 teaspoons red curry paste
- 1 teaspoon minced garlic
- 1½ tablespoons low-sodium soy sauce
- 13.6 ounces light coconut milk (1 can**)
- 1 tablespoon chopped fresh cilantro
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 breadcrumbs, 1 large egg, 1 teaspoon curry powder, ½ teaspoon kosher salt, ⅛ teaspoon ground black pepper, 2 teaspoons minced garlic, 2 tablespoons chopped fresh 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
- 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 minced garlic, 1½ tablespoons low-sodium soy sauce, 13.6 ounces light coconut milk, 1 tablespoon chopped fresh 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.
Notes
- Don’t overwork the meat mixture when shaping the meatballs. Mixing too much can make the meatballs tough and dense.
- A cookie scoop is used to help keep the size of the meatballs consistent. You can also just eyeball your meatballs for size.
- Use a thermometer to ensure all meatballs reach 170℉ without overbaking.
- If the sauce is too thin, mix 1 tsp cornstarch with 1 tsp water and stir in at the end to thicken without altering flavor.
- Add a squeeze of lime juice or a splash of coconut aminos at the end to brighten the sauce.
- Pair with jasmine rice, coconut rice, Naan bread, or roasted vegetables.
- Reheat leftovers in a skillet or the microwave.
- Pan-Fry: Sear meatballs in a skillet for 2-3 minutes per side before baking. This creates a richer, golden crust.
- Air Fry: Meatballs can be air-fried at 375℉ for 10-12 minutes for a faster, slightly crispier alternative.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Curry Chicken Meatballs Step by Step
Make the Meatball Mixture: Preheat your oven to 400℉ and line a baking sheet with parchment paper. Combine 1 pound of ground chicken, ½ cup of plain breadcrumbs, 1 large egg, 1 teaspoon of curry powder, ½ teaspoon of kosher salt, ⅛ teaspoon of ground black pepper, 2 teaspoons of minced garlic, and 2 tablespoons of chopped fresh cilantro in a large bowl. Take care not to overwork the meat, or your meatballs will turn out dense.
Form the Meatballs: Using a medium-sized cookie portion scoop, form and roll the meat mixture into balls. Alternatively, grab golfball-sized pieces and roll them between your hands. 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: While the meatballs bake, sauté 3-4 tablespoons of red curry paste and 1 teaspoon of minced garlic in a large skillet set over medium heat until fragrant, about 1 minute. Mix in 13.6 ounces (1 can) of light coconut milk and 1½ tablespoons of low-sodium soy sauce. Reduce the heat to medium-low and simmer until thickened, about 10 minutes. Mix in 1 tablespoon of chopped fresh cilantro. Remove the sauce from the heat and let it stand until the 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. Plate the curry chicken meatballs over rice and serve with Naan and salad, or enjoy them on their own as an appetizer.
How to Store, Freeze, and Reheat
Store leftover ground chicken meatballs with curry sauce in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave or on the stovetop until warmed through. I recommend adding a little water or extra coconut milk if the sauce has thickened too much.
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