Oh So Good Chicken Meatballs in Pumpkin Coconut Curry Sauce
User Reviews
4.9
Oh So Good Chicken Meatballs in Pumpkin Coconut Curry Sauce
Description
Oh So Good Chicken Meatballs in Pumpkin Coconut Curry Sauce features ground chicken formed into meatballs with aromatic ingredients including turmeric, ground ginger, garlic, and fresh herbs like cilantro and green onion. The meatballs are browned to develop a crust, then cooked gently in a creamy sauce made from coconut milk, pumpkin puree, peanut butter, and yellow curry powder, providing depth and mild spice. The addition of vegetables like carrots, bell peppers, and peas contributes color and texture. The curry sauce has a rich, smooth body balanced by savory and subtly sweet notes.
This dish can be served with coconut rice, brown rice, or rice noodles, absorbing the sauce and complementing the flavorful meatballs. It works well as a hearty dinner or meal prep option.
For gluten-free preparation, coconut flour can replace breadcrumbs, adjusting quantity for texture. Leftovers keep well refrigerated in the sauce for several days and reheat quickly in the microwave, maintaining taste and moisture.
Ingredients
- For the meatballs:
- 1 pound ground chicken lean, or turkey
- 1 egg
- ½ cup panko breadcrumbs gluten free if desired
- 1 tablespoon brown sugar or coconut sugar
- ½ tablespoon red chili paste
- ⅓ cup cilantro finely diced
- ¼ cup green onion finely diced, or sub red onion
- 3 cloves garlic minced
- ½ tablespoon ginger fresh grated, or ½ teaspoon ground ginger
- 1 teaspoon Turmeric ground
- ½ teaspoon salt
- black pepper freshly ground
- For the sauce:
- 1 tablespoon sesame oil
- 1 coconut milk lite, 15 ounce can
- ¾ cup pumpkin puree
- 2 tablespoons peanut butter natural creamy
- 1 tablespoon soy sauce low sodium, or coconut aminos
- 1 tablespoon yellow curry powder
- 1 carrot large, sliced
- 1 red bell pepper cut into chunks or julienned
- ½ cup peas frozen
- TO GARNISH:
- cilantro
- peanut chopped
- scallions
- Optional for serving:
- coconut rice
- brown rice
- rice noodles
Instructions
- In a large bowl, add the ground chicken, egg, breadcrumbs, brown sugar, red chili paste, cilantro, green onion, garlic, ginger, turmeric, salt and pepper. Use clean hands to mix and form into 16 golf ball sized meatballs.
- Place a large deep skillet over medium-high heat and add in sesame oil. Add the meatballs and brown on all sides, about 5-6 minutes total. You may need to do this in batches, depending on how many meatballs you can fit in your skillet without overcrowding them. When the meatballs are done browning, transfer them to a plate and set aside.
- Reduce the heat to medium-low and add in the coconut milk, pumpkin puree, peanut butter, soy sauce and yellow curry powder; whisk together until well combined. Add in carrots, then add the meatballs back in and bring to a simmer. Cover the pan, reduce heat to low and simmer for 15-20 minutes.
- After 15 minutes, remove the lid and gently stir in the red bell pepper and peas. Simmer for 5 more minutes uncovered. Serve with my coconut rice or brown rice, rice noodles, quinoa or with spiralized zucchini or sweet potato. There will be lots of sauce, which makes it delicious! Garnish with chopped honey-roasted peanuts, scallions, and cilantro. Serves 4.
Notes
- Substitute gluten-free breadcrumbs with 2-3 tablespoons of coconut flour to keep meatballs gluten free.
- Store cooked meatballs in an airtight container with sauce in the fridge for up to 3-4 days for meal prep convenience.
- Reheat leftovers gently in a microwave for 30-60 seconds to maintain their moisture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Serving | 1serving (without rice) | |
| Calories | 380cal | 19% |
| Carbohydrates | 22.4g | 7% |
| Protein | 29.7g | 59% |
| Fat | 20.1g | 31% |
| Saturated Fat | 8.5g | 43% |
| Fiber | 5.1g | 20% |
| Sugar | 8.3g | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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