Sheet Pan Zucchini Chicken Meatballs with Coconut Curry Sauce
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4 servings (3 large meatballs + roasted peppers + sauce)
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Calories
330 kcal
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Course
Main Course, Dinner, Others
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Cuisine
American
Sheet Pan Zucchini Chicken Meatballs with Coconut Curry Sauce
Description
The ground chicken is combined with shredded, well-drained zucchini, panko breadcrumbs, egg, garlic, and a blend of curry powder, cumin, turmeric, cayenne, salt, and pepper to form meatballs. Baking the meatballs with colorful chunks of bell peppers on a sheet pan allows even cooking and slight roasting that develops gentle sweetness in the vegetables.
The accompanying sauce blends light coconut milk with tahini for creaminess, along with minced garlic, maple syrup, curry powder, fresh ginger, turmeric, cayenne, salt, and pepper, creating a bright, fragrant curry sauce with a hint of sweetness and spice. This sauce complements the meatballs and vegetables for balanced flavor and texture.
This meal is served with rice and garnished with fresh cilantro and green onions, adding herbal freshness to the rich components.
For gluten-free versions, substituting gluten-free breadcrumbs or using coconut flour maintains the texture. The recipe can be prepared in advance and frozen for convenient reheating.
Ingredients
- For the peppers:
- 1 bell pepper red, cut into chunks
- 1 yellow bell pepper cut into chunks
- 1 orange bell pepper cut into chunks
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- salt freshly ground
- black pepper freshly ground
- For the meatballs:
- 1 pound ground chicken 94% lean, or ground turkey
- 1 cup zucchini shredded, squeezed of excess moisture with towel
- ½ cup panko breadcrumbs or regular breadcrumbs; see notes for gluten free option
- 1 egg
- 3 cloves garlic minced
- 1 teaspoon curry powder
- ½ teaspoon cumin ground
- ½ teaspoon Turmeric ground
- ¼ teaspoon cayenne pepper red
- 1 teaspoon salt
- black pepper freshly ground
- For the sauce:
- 1/3 cup coconut milk light
- 2 tablespoons tahini
- 1 clove garlic minced
- ½ teaspoon pure maple syrup or honey, to sweeten
- 1 teaspoon yellow curry powder
- ½ tablespoon ginger grated fresh
- ½ teaspoon Turmeric ground
- ¼ teaspoon cayenne pepper red
- salt freshly ground, to taste
- black pepper freshly ground, to taste
- For garnish and serving
- cilantro sliced green part only
- green onion sliced green part only
- rice for serving
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. If you don't have a large baking sheet, you can use two smaller pans.
- Add chopped bell peppers to a medium bowl. Drizzle with olive oil, then sprinkle on garlic powder and a little salt and pepper. Use a spoon to toss the peppers in the oil to coat them. Set aside.
- Make the meatballs: Add ground chicken (or turkey), shredded zucchini (make sure you squeezed all the excess moisture out), breadcrumbs*, egg, minced garlic, curry powder, cumin, turmeric, cayenne, salt and pepper to a large bowl. Use clean hands to mix until well combined. Do not over mix.
- Grab a golf size ball of meat and roll it into a ball. Place each on baking sheet, about 2 inches apart. Evenly distribute chopped bell peppers in the spaces between the meatballs like the pictures show.
- Bake for 20-25 minutes or until meatballs are fully cooked and a meat thermometer reaches 165 degrees. Mine were done at 20 minutes.
- While the meatballs are cooking, make the coconut curry sauce: In a small bowl, whisk together the coconut milk, tahini, garlic, maple syrup, curry powder, ginger, turmeric, cayenne and salt and pepper, to taste. Be careful to not over salt the sauce, taste and adjust as you go.
- Drizzle sauce over cooked meatballs and rice. Garnish with green onion and cilantro.. Serves 4, 3 meatballs each + roasted peppers + sauce.
Notes
- To make the meatballs gluten-free or paleo, substitute the breadcrumbs with gluten-free breadcrumbs or 1-2 tablespoons of coconut flour.
- The recipe can be prepared in advance and frozen for convenient meal prep.
- Use fresh, squeezed zucchini and ensure excess moisture is removed to prevent soggy meatballs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (3 large meatballs + roasted peppers + sauce)
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Serving | 3meatballs with sauce + roasted peppers | |
| Calories | 330cal | 17% |
| Carbohydrates | 16.8g | 6% |
| Protein | 27.1g | 54% |
| Fat | 19.8g | 30% |
| Saturated Fat | 5g | 25% |
| Fiber | 3.5g | 14% |
| Sugar | 6.6g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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