Coconut Curry Chicken Meatballs

This flavorful jalapeño coconut curry chicken meatball bowl has become my weeknight salvation whenever I crave something comforting yet vibrant. The combination of tender curry-infused meatballs swimming in creamy coconut sauce alongside colorful vegetables creates a restaurant-quality meal right at home.

I first created this recipe during a rainy weekend when I was craving something with bold flavors but didn't want to order takeout. The moment my family tasted these meatballs, it became our new curry night tradition.

Ingredients

• Ground chicken: Provides a lighter base than beef while absorbing all the wonderful curry flavors beautifully. Look for 93% lean for the perfect balance of flavor and texture.
• Jalapeños: Deliver the perfect kick of heat without overwhelming the dish. Leave the seeds in for extra spice or remove them for a milder version.
• Fresh herbs: Including cilantro, basil, and green onion bring brightness that cuts through the rich curry sauce. Always use fresh rather than dried for maximum impact.
• Panko breadcrumbs: Help bind the meatballs while keeping them light and tender. The Japanese-style breadcrumbs create a better texture than regular breadcrumbs.
• Coconut milk: Forms the creamy base for both the rice and sauce. Full fat provides richer flavor but light works well for a lighter dish.
• Tahini: Adds unexpected depth to the curry sauce with its nutty undertones. Look for a smooth, well-mixed variety without bitterness.
• Yellow curry powder: Brings warm earthy notes that define this dish. Find a fresh, fragrant version with vibrant color for best results.

Step-by-Step Instructions

Prepare the meatballs:

Combine ground chicken, egg, breadcrumbs, garlic, jalapeño, herbs, spices and salt in a large bowl. Using your hands, gently mix until just combined without overworking the meat. Roll into 14-16 uniform meatballs about 1.5 inches in diameter, placing them on a parchment-lined baking sheet with space between each meatball.

Bake the meatballs:

Place in a preheated 400°F oven for 15-20 minutes until the internal temperature reaches 165°F. The meatballs should be lightly golden on the outside while remaining juicy inside. Check one meatball by cutting it open to ensure doneness.

Create the coconut vegetable rice:

Heat coconut oil in a large deep skillet over medium-high heat until shimmering. Add aromatic garlic, ginger and white parts of green onion, sautéing until fragrant but not browned. Add sliced carrots and green beans, cooking for 2 minutes until they begin to soften slightly.

Simmer the rice:

Pour in coconut milk and water, add salt and bring to a gentle simmer. Stir in jasmine rice, immediately reduce heat to low and cover with a tight-fitting lid. Allow to cook undisturbed for 15-20 minutes until rice has absorbed the liquid and is tender.

Finish the vegetable rice:

Once the rice is cooked, fluff gently with a fork and fold in vibrant red bell pepper strips. Cover again and turn off heat, allowing the residual warmth to slightly soften the peppers while maintaining their pleasant crunch.

Whisk the curry sauce:

While everything cooks, combine coconut milk, tahini, garlic, maple syrup, curry powder, ginger, turmeric, cayenne, salt and black pepper in a bowl. Whisk until completely smooth and silky, adjusting sweetness and spice to your preference.

Assemble your bowls:

Divide the coconut vegetable rice between four bowls, top with meatballs and generously drizzle with curry sauce. Finish with a squeeze of fresh lime juice and sprinkle with cilantro, basil and green onion for a burst of freshness.

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The jalapeño is my secret weapon in these meatballs. While many curry recipes rely solely on dried spices, the fresh pepper adds a bright heat that blooms beautifully when baked. My husband initially worried they would be too spicy for our weekly dinner rotation, but the coconut milk perfectly balances the heat.

Make Ahead Options

These meatballs freeze beautifully before or after cooking. For raw meatballs, place them on a baking sheet in the freezer until solid, then transfer to a freezer bag for up to 3 months. When ready to use, simply bake from frozen, adding about 5-7 minutes to the cooking time. Cooked meatballs can be refrigerated for 3-4 days or frozen for up to 2 months. The curry sauce also keeps well in the refrigerator for up to 5 days in an airtight container.

Customization Ideas

The beauty of this recipe lies in its adaptability. Swap ground chicken for turkey, beef or even plant-based alternatives. For a lower-carb option, serve over cauliflower rice instead of jasmine rice. The vegetable components can change with the seasons use whatever looks fresh at your market. Snow peas, broccoli, or bok choy make excellent additions or substitutions for the green beans and carrots.

Serving Suggestions

While these bowls are complete meals on their own, a few simple sides can elevate your dinner. A small cucumber salad with rice vinegar provides refreshing contrast to the rich curry. For extra texture, sprinkle toasted cashews or peanuts over the finished bowls. If serving guests, consider setting up a toppings bar with extra lime wedges, sliced chilies, and herbs so everyone can customize their bowl to taste.

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Recipe FAQs

→ Can I use a different protein for the meatballs?

Yes! While the recipe calls for ground chicken, you can easily substitute ground turkey, pork or even plant-based meat alternatives. Just be aware that leaner meats like chicken and turkey create lighter meatballs, while fattier meats will yield a richer result.

→ How spicy are these meatballs?

The spice level is moderate with one jalapeño (seeds included) and some cayenne in the sauce. For a milder version, remove the jalapeño seeds or use only half the pepper. To increase heat, add an extra jalapeño to the meatballs or more cayenne to the sauce.

→ Can I make this dish ahead of time?

Absolutely! The meatballs can be prepared and baked up to 2 days in advance. The sauce can also be made ahead and stored separately. When ready to serve, gently reheat the meatballs, prepare the coconut rice fresh, and warm the sauce before assembling.

→ What can I substitute for tahini in the curry sauce?

If you don't have tahini, natural almond butter or cashew butter make excellent substitutes, providing similar creaminess. For a nut-free option, try sunflower seed butter. In a pinch, you could also use additional coconut milk and a small amount of cornstarch to thicken the sauce.

→ How do I store and reheat leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat the meatballs in a 350°F oven for 10 minutes or microwave until warmed through. The rice and vegetables can be microwaved with a splash of water to prevent drying. Warm the sauce separately, adding a little coconut milk if it's too thick.

→ Can I freeze these meatballs?

Yes! The baked meatballs freeze beautifully for up to 3 months. Cool completely before freezing in an airtight container. Thaw overnight in the refrigerator and reheat in the oven at 350°F until warmed through, about 15-20 minutes.