Mix up your weeknight meals with these delicious curry chicken meatballs. Seasoned meatballs are served in a red curry and coconut sauce and is ready to serve in 30 minutes.
Easy Curry Meatballs Recipe
Chicken meatballs just got a flavor makeover with this Indian inspired recipe.
Ground chicken is seasoned with curry powder and spices before being baked and served in a sweet and spicy sauce.
Rich, delicious, filling and satisfying, this is one chicken dinner the whole family will love!
Be sure to try my Massaman Chicken Curry and Thai Red Curry Chicken too!
Why You’ll Love this Chicken Curry Meatballs Recipe:
- Make ahead: These curry chicken meatballs and be prepped and cooked ahead of time to make dinner time a breeze.
- Quick and easy: Ready to serve in around 30 minutes, this is a great alternative to takeout!
- Simple ingredients: You don’t need a long list of ingredients to make these, and you’ll have a lot of things to hand already.
How to make Curry Chicken Meatballs with Coconut Milk
Be sure to see the recipe card below for full ingredients & instructions!
- Mix together the ingredients for the chicken meatballs.
- Roll into balls and bake.
- Saute the garlic paste and garlic in a skillet and whisk in the coconut milk and soy sauce til thickened.
- Add the cooked meatballs to the sauce and stir to coat.
- Serve.
What’s the best chicken to use?
Ground chicken is best to use for these meatballs so that you get a nice even texture. Don’t use just ground turkey breast though as it doesn’t contain as much fat and your meatballs can get too dry.
You can make these with ground turkey too, but again, don’t use very lean breast.
Can you make them ahead of time?
You can mix and shape the curry chicken meatballs up to 24 hours ahead of time and keep them covered in the fridge til you are ready to cook. Cooked meatballs in the sauce will keep well for two days.
You can freeze the meatballs cooked or uncooked, just thaw them in the fridge overnight before cooking / heating through.
What do you serve it with?
These chicken meatballs and curry sauce are great to serve with a side of rice and veggies for a main meal, along with some naan bread if you fancy a big feast.
Recipe Tips and 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.
- Store leftovers in refrigerator for up to 2 days. Reheat in skillet or microwave.
Skip the takeout this week and cook up these curry chicken meatballs in a flash! Super easy to make, the curry sauce is the perfect blend of sweet and spicy, and every bite really is a treat!
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
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 lite coconut milk 1 can
- 1 tablespoon cilantro chopped
Instructions
- Preheat oven to 400 degrees. 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 degrees.
- 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 lite 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.
- Store leftovers in refrigerator for up to 2 days. Reheat in skillet or microwave.
Leave a Review