Coconut Chicken Meatballs

These succulent Coconut Chicken Meatballs are infused with the essence of coconut milk and warm spices, making them a deliciously comforting dish perfect for any occasion.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: Asian, Fusion

Calories: 290

Ingredients Method Notes

Ingredients

For the meatballs

1 pound ground chicken Lean alternative to other meats
1/2 cup breadcrumbs Can substitute with gluten-free breadcrumbs if needed
1/4 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper Adjust according to spice preference

For the sauce

1 can coconut milk (14 oz)
1 tablespoon curry powder
Juice of 1 lime
Fresh cilantro for garnish

Method

Preparation

In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, black pepper, cumin, and cayenne pepper. Mix well to form the meatball mixture.
Form the mixture into small meatballs, about 1 inch in diameter.

Cooking

In a skillet, heat a bit of oil over medium heat. Add the meatballs and sear until golden brown on all sides. Remove from the pan and set aside.
In the same skillet, pour in the coconut milk and add the curry powder. Stir to combine and bring to a simmer.
Return the meatballs to the skillet and let them simmer in the coconut curry sauce for about 10 minutes, until cooked through.

Serving

Squeeze lime juice over the meatballs and garnish with fresh cilantro before serving.

Notes

Coconut Chicken Meatballs can be served over jasmine rice, in wraps, or as an appetizer. They can be stored in the refrigerator for 3 days or frozen for up to 3 months. Reheat before serving.