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.
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.