Jalapeño Coconut Curry Chicken Meatball Bowls
User Reviews
5
Jalapeño Coconut Curry Chicken Meatball Bowls
Description
Ground chicken or turkey is blended with egg, panko breadcrumbs, aromatic spices like turmeric, yellow curry powder, and cumin, plus finely minced jalapeño, garlic, and fresh herbs. The mixture is shaped into meatballs and baked until cooked through. Meanwhile, jasmine rice is cooked with garlic, ginger, green onions, carrots, and green beans in coconut milk and water to infuse it with creamy coconut flavor and tender vegetables.
The yellow coconut curry sauce blends coconut milk, tahini, garlic, maple syrup, ginger, curry powder, turmeric, cayenne, salt, and pepper, creating a smooth and mildly spiced sauce that complements both meatballs and rice. The assembled bowls are garnished with lime wedges and fresh cilantro, basil, and green onion for brightness and herbal notes.
Using panko breadcrumbs can be swapped with gluten-free alternatives or coconut flour to adapt the recipe for gluten-free diets. The balance of spices and fresh elements delivers layered flavor and aroma. Baking the meatballs instead of frying keeps this dish lighter while still delivering tender and juicy results. The combination of coconut milk in both rice and sauce ties the dish harmoniously together.
Ingredients
- For the meatballs:
- 1 pound ground chicken 93% lean, or ground turkey
- 1 egg
- ½ cup panko breadcrumbs
- 2 cloves garlic finely minced
- 1 jalapeño finely diced, seeds included
- ¼ cup cilantro finely diced
- ¼ cup basil finely chopped
- ¼ cup green onion finely diced
- ½ teaspoon Turmeric ground
- ½ teaspoon yellow curry powder
- ½ teaspoon cumin
- ¾ teaspoon kosher salt
- For the veggies + coconut rice:
- 1 tablespoon virgin coconut oil
- 3 cloves garlic finely minced
- 1 tablespoon ginger freshly grated
- ¼ cup green onion sliced, white part only
- 2 carrot medium, sliced
- 12 oz green beans ends trimmed, cut into roughly 2 inch pieces
- 1 coconut milk light or full fat, canned
- ⅓ cup water
- ½ teaspoon salt plus more to taste
- 1 cup jasmine rice white
- 1 red bell pepper large, julienned
- For the yellow coconut curry sauce:
- ⅓ cup coconut milk light or full fat
- ¼ cup tahini
- 1 clove garlic grated
- 1-2 teaspoons maple syrup pure, to sweeten
- 1 teaspoon yellow curry powder
- ½ tablespoon ginger freshly grated
- ½ teaspoon Turmeric ground
- ¼ teaspoon cayenne pepper red
- ½ teaspoon salt
- black pepper freshly ground
- TO GARNISH:
- lime wedges
- ¼ cup cilantro chopped
- ¼ cup basil julienned
- ¼ cup green onion sliced, green part only
Instructions
- For the meatballs: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl mix add all ingredients for the meatballs: ground turkey, egg, breadcrumbs, garlic, jalapeno, cilantro, basil, green onion, ground turmeric, yellow curry powder, cumin and salt. Use clean hands to mix together the turkey. Use a medium cookie scoop or your hands to gather the meatballs. Roll into balls and place on the prepared cookie sheet, 2 inches apart. You should end up with about 14-16 meatballs.
- Bake for 15-20 minutes or until cooked through and the meat thermometer reads 165 degrees F. Set aside.
- For the rice: Add coconut oil to a large deep skillet or pan and place over medium high heat. Once oil is hot, add in garlic, ginger, green onions (white part only), sliced carrots and green beans. Saute for 2 minutes, then add in coconut milk, water and salt. Bring to a simmer then stir in the rice. Immediately cover the pot, reduce heat to low and cook for 15-20 minutes.
- After rice cooks, fluff with a fork, then gently fold in the red bell pepper. Cover again, turn off the heat and allow rice to continue steaming for 5 more minutes. Taste and season with more salt if desired.
- For the sauce: While everything cooks, whisk together all ingredients for the curry sauce in a medium bowl until smooth.
- To serve: Divide rice and veggies between bowls, then top with meatballs and drizzle the curry sauce over the top. Finish off with a squeeze of fresh lime and garnish with fresh cilantro, fresh basil and green onion.
Notes
- Make gluten free by substituting panko breadcrumbs with gluten free breadcrumbs or 2-3 tablespoons coconut flour.
- See full recipe for additional tips and customization suggestions to adapt the curry and meatballs to your taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 619 kcal
% Daily Value*
| Serving | 1serving (based on 4) | |
| Calories | 619cal | 31% |
| Carbohydrates | 62.2g | 21% |
| Protein | 33.3g | 67% |
| Fat | 28.1g | 43% |
| Saturated Fat | 13.5g | 68% |
| Fiber | 6.4g | 26% |
| Sugar | 7.3g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
