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Curry Chicken Meatballs Recipe
Mix up your weeknight meals with these delicious curry chicken meatballs. Seasoned meatballs are served in a red curry and coconut sauce, and it's ready to serve in 30 minutes!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 people
Calories: 324 kcal
Course:
Main Course
Cuisine:
Indian
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 light coconut milk 1 can
- 1 tablespoon cilantro chopped
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.
- 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).
- 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.
- 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.
Cup of Yum
Notes
- Storage: Store curry chicken meatballs in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
- Store curry chicken meatballs in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
- 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.
- Reheat leftovers in a skillet or the microwave.
Nutrition Information
Calories
324kcal
(16%)
Carbohydrates
15g
(5%)
Protein
24g
(48%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
138mg
(46%)
Sodium
754mg
(31%)
Potassium
664mg
(19%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
676IU
(14%)
Vitamin C
1mg
(1%)
Calcium
51mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 324
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 15g | 5% |
| Protein | 24g | 48% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 138mg | 46% |
| Sodium | 754mg | 31% |
| Potassium | 664mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 676IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.