Curry Chicken Meatballs Recipe

4.65 from 14 votes

These curry chicken meatballs are packed with warm spices and coated in a silky coconut red curry sauce. Ready in just 30 minutes, they’re perfect over rice or with Naan for a simple, flavorful weeknight dinner.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Indian

Servings: people

Calories: 324kcal

Author: Becky Hardin

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

*Ground chicken or turkey can be used, just avoid ground chicken/turkey breast, as it is too lean.

**Regular coconut milk will also work.

Tips:

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.

Alternative Cooking Methods:

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.

Make-Ahead: Meatballs can be made ahead of time or the day before. Store covered in refrigerator until ready to cook.

Storage: Store curry chicken meatballs in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition