There’s no sacrificing flavor with these easy and healthy Chicken Coconut Curry Meatballs. Tender baked meatballs are cooked in a savory sweet coconut curry sauce that is creamy and slightly spicy.
Table of Contents
These Coconut Curry Meatballs are inspired by some of the aromatic flavors typical of South Asian cuisine, especially our travels around Thailand. Don’t let the list of ingredients intimidate you – most everything is familiar and already in your pantry or spice drawer and the spices aren’t overwhelmingly spicy. It’s a family-pleasing dinner that anyone, even picky eaters, will enjoy!
Whether you’re using ground turkey, chicken, or a mix of meats, the meatballs provide a protein-rich base that carries the rich, creamy sauce beautifully.
Plus, the versatility of serving options—from rice to pasta to zoodles—ensures that it can fit into any meal plan! I really, really like these saucy meatballs with zoodles actually and think they are perfect for summer when you want something a little lighter and fresh.
For more tasty recipes featuring juicy meatballs, check out my Homemade Spaghetti and Meatballs, Best Homemade Swedish Meatballs, Easy Old-Fashioned Porcupine Meatballs, Grape Jelly Meatballs, and Easy Cheesy Italian Meatball Sliders!
Why We Love This Recipe
- This Coconut Curry Chicken Meatballs recipe merges the robust flavors of traditional curry with the hearty satisfaction of meatballs.
- From the simple mixing of meatball ingredients to the quick cook time in the oven, this recipe is accessible even on busy weeknights.
- It’s great for leftovers, retaining its flavor and texture when reheated, making it excellent for lunches the next day.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Lean Ground Turkey or Chicken – Provides a low-fat, protein-rich base for the meatballs. Feel free to use a mix of ground chicken and turkey meatballs, or another meat such as ground beef or ground pork.
- Egg – Acts as a binder to help hold the meatballs together.
- Green Onions, Garlic, and Fresh Cilantro – The aromatic flavor of these ingredients add depth and freshness to the creamy coconut curry sauce.
- Red Bell Peppers – Adds a sweet element with a bit of bulk to the creamy sauce.
- Bread Crumbs and Grated Cheese (parmesan or queso fresco) – These add texture and richness, enhancing the meatballs’ moisture and flavor. Can be replaced with panko for a crunchier texture or ground oatmeal for a gluten-free option.
- Seasonings (kosher salt, black pepper, dried oregano, ground cumin) – These essential spices season the meat and add layers of flavor.
- Olive Oil – Used for sautéing, it adds a subtle richness to the dish.
- Ginger Paste and Garam Masala – Introduce a warm, spicy undertone that’s characteristic of many curry dishes.
- Curry Powder and Turmeric – These provide the quintessential curry flavor and a beautiful golden color. Adjust the type and amount depending on your heat preference or substitute with individual spices like coriander, cumin, and chili powder to customize the flavor.
- Tomato Paste and Crushed Tomatoes – Create a tangy, rich base for the creamy curry sauce.
- Coconut Milk – Adds creaminess and a subtle sweetness that balances the spices.
- Greek Yogurt – Introduces a tangy creaminess, enriching the texture of the sauce. Dairy-free alternatives like coconut yogurt can be used to keep the dish lactose-free.
How to Make Thai Coconut Curry Meatballs
- Make meatball mixture. Preheat oven to 425°F. Start by combining the ground turkey or chicken with the egg, chopped green onions, minced garlic, cilantro, bread crumbs, grated cheese, and all the seasonings in a large bowl. Mix until just combined—overmixing can make the meatballs tough.
- Scoop meatballs. Use a cookie scoop to form evenly sized meatballs (about 2 tablespoons in size), and arrange them on a baking sheet.
- Bake meatballs. Bake in a preheated oven at 425°F for about 18-20 minutes, or until they’re just cooked through. This ensures they remain juicy and tender.
- Sear the meatballs. Heat olive oil in a skillet over medium heat, or spray with cooking spray. Sear the meatballs quickly on all sides, whether still hot from the oven or cold from the fridge and transfer to a plate.
- Sauté onions and peppers with garlic and ginger. Sauté the chopped onions and peppers until they’re soft and translucent, then add the garlic and ginger paste, cooking until fragrant.
- Add spices. Stir in the garam masala, curry powder, turmeric, and cayenne pepper if using. Cook for about 30-60 seconds to toast the spices.
- Add wet ingredients (except yogurt). Add the tomato paste, crushed tomatoes, and coconut milk, stirring well to combine all the ingredients into a smooth sauce. Bring the mixture to a simmer and let it thicken slightly.
- Stir in yogurt. Remove from heat and stir in the Greek yogurt for an extra creamy texture.
- Combine meatballs and sauce. Add the meatballs to the sauce, coating them thoroughly. Allow the meatballs to simmer in the sauce for a few minutes to soak up the flavors.
- Garnish and serve. Serve the meatballs over a bed of zoodles, cooked pasta, fluffy rice, brown rice, jasmine rice, or cauliflower rice, and garnish with additional cilantro, green onions, and a squeeze of fresh lime to enhance the freshness and brightness of the dish.
Recipe FAQs
The spiciness of this recipe can be adjusted according to taste. The base recipe is super mild; to increase the heat, you can add more cayenne pepper or include a diced hot pepper like a jalapeño in the curry sauce.
Yes, you can use frozen meatballs to save on prep time. Simply thaw them and add directly to the curry sauce to heat through. Adjust the simmering time to ensure the meatballs are heated thoroughly without overcooking.
Yes, to make this recipe gluten-free, substitute the bread crumbs with gluten-free breadcrumbs or rolled oats ground into a fine texture. Always ensure that all other ingredients, such as curry powder and tomato paste, are certified gluten-free.
If you need to substitute coconut milk, a good alternative is almond milk or cashew milk mixed with a little bit of coconut cream for thickness. However, keep in mind that this will slightly alter the flavor profile of the dish.
Leftover coconut curry meatballs can be stored in an airtight container in the refrigerator for up to three days. Ensure they are cooled to room temperature before refrigerating to maintain the best quality.
Absolutely! Spoon the cooled meatballs and sauce into freezer-safe containers or zip-lock bags. Freeze them flat to save space and allow for quicker thawing. Properly stored, they can last for up to three months. Thaw overnight in the refrigerator before reheating.
Tips for Success
- If you want to bulk out your meatballs or stretch the meat further without adding many calories, you can chop 8 ounces of mushrooms and saute them in a pan over medium-high heat until soft and they have released a lot of their juices. Then add them to a food processor with ½ a red onion (roughly chopped), and pulse well so the veggies aren’t too large when adding them to the meat mixture.
- When combining your meatball ingredients, mix just until the ingredients are incorporated. Overmixing can lead to tough meatballs.
- Use a cookie scoop or spoon to form your meatballs so that they are uniform in size. This ensures they cook evenly and finish at the same time.
- Baking the meatballs on parchment paper helps them to not stick and ensures they brown nicely without burning.
- Adding a squeeze of lime juice at the end of cooking can enhance the flavors of the dish, adding a touch of acidity that balances the richness of the sauce.
- When reheating the meatballs and sauce, do so gently over medium-low heat to prevent the sauce from separating and to keep the meatballs tender.
Mastering the Curry Sauce
Toasting the spices for a minute before adding the wet ingredients can greatly enhance their flavor and give the curry a more robust taste.
Once all the ingredients are added to the pan, bring the sauce to a simmer and keep it gentle to avoid curdling the yogurt and coconut milk.
If your sauce is too thick, thin it with a little bit of water or additional coconut milk. If it’s too thin, let it simmer a bit longer to reduce and thicken.
The key to a perfect curry is balancing the spices. Don’t be afraid to adjust the seasonings to your taste, especially towards the end of cooking.
Substitutions and Variations
- You can use ground beef meatballs or pork meatballs instead of turkey or chicken for a richer flavor.
- For a dairy-free version, substitute Greek yogurt with a plant-based yogurt, such as coconut yogurt, to maintain the creamy texture without the dairy.
- Feel free to experiment with different curry powders or make your own blend to achieve a unique flavor profile.
- If you prefer a milder dish, reduce the amount of cayenne pepper or omit it entirely. For a more spicy coconut curry sauce, add more cayenne pepper or include a finely chopped hot chili pepper in the sauce.
- Besides cilantro, consider adding other fresh herbs such as chopped basil or lemongrass to the sauce for a healthy, aromatic twist.
Coconut Curry Meatballs
Ingredients
Meatballs
- 2 lbs lean ground chicken or ground turkey
- 1 large egg
- 3 green onions finely chopped
- 3-4 cloves garlic minced
- ¼ cup chopped cilantro
- ¾ cup bread crumbs
- ½ cup grated parmesan cheese or queso fresco
- 1 ½ teaspoons kosher salt
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
Sauce
- 1 tablespoon olive oil
- ½ medium onion chopped
- 1 cup sliced snacking sweet bell peppers
- 3-4 cloves garlic minced
- 1 ½ tablespoons ginger paste or grated fresh ginger
- 1 tablespoon garam masala
- 2 teaspoons mild curry powder
- ½ teaspoon turmeric
- ½ teaspoon cayenne pepper (optional if you like it spicy)
- 2 tablespoons tomato paste
- 5 ounces crushed tomatoes or tomato sauce
- 14 ounces coconut milk
- ¾ cup plain Greek yogurt
- ¼ cup chopped fresh cilantro
- Rice or zoodles for serving
- Limes quartered for serving
Instructions
- Combine meatball ingredients in a large mixing bowl. Preheat oven to 425°F. Make 2 Tablespoon-sized meatballs with a cookie scoop (about 30 to 35 balls). Bake for 18-20 minutes until cooked through. Refrigerate or freeze for later.2 lbs lean ground chicken or ground turkey, 1 large egg, 3 green onions, 3-4 cloves garlic, ¼ cup chopped cilantro, ¾ cup bread crumbs, ½ cup grated parmesan cheese or queso fresco, 1 ½ teaspoons kosher salt, 1 teaspoon dried oregano, ½ teaspoon black pepper, ½ teaspoon ground cumin
- Heat a large skillet over medium-high heat. Spray with cooking spray. Sear the meatballs quickly on all sides, whether still hot from the oven or cold from the fridge. Transfer to a plate.
- Heat olive oil in a pan over medium heat. Add onion and cook for about 5 minutes until softened. Add bell peppers, garlic and ginger and cook another 1-2 minutes until fragrant. Add garam masala, curry powder, turmeric, and cayenne pepper, if using, along with the tomato paste. Stir well to distribute the spices and tomato paste, toasting them for 30-60 seconds. Add tomato sauce, coconut milk, and meatballs. Bring to a simmer for 2-3 minutes to thicken slightly. Add Greek yogurt, then remove from heat.1 tablespoon olive oil, ½ medium onion, 3-4 cloves garlic, 1 ½ tablespoons ginger paste, 1 tablespoon garam masala, 2 teaspoons mild curry powder, ½ teaspoon turmeric, ½ teaspoon cayenne pepper, 2 tablespoons tomato paste, 5 ounces crushed tomatoes or tomato sauce, 14 ounces coconut milk, ¾ cup plain Greek yogurt, 1 cup sliced snacking sweet bell peppers
- Serve the meatballs over a bed of fluffy rice, zoodles, or jasmine rice, and garnish with additional cilantro, green onions, and a squeeze of fresh lime to enhance the freshness and brightness of the dish.¼ cup chopped fresh cilantro, Limes
- To cook zoodles, sprinkle with 1-2 teaspoons kosher salt and let sit in a colander for 5-10 minutes to release some of their water. Rinse in cold water, then pat dry and squeeze with paper towels to get rid of more water. Spray a large pan with cooking spray and saute the zoodles for 3-5 minutes until tender.Rice or zoodles
Notes
- Make Ahead: The meatballs can be made in advance and kept in the freezer for up to 3 months or the refrigerator for up to 3 days.
- Store: Store in an airtight container in the refrigerator for up to three days. Ensure they are cooled to room temperature before refrigerating to maintain the best quality.
- Freeze: Spoon the cooled meatballs and sauce into freezer-safe containers or zip-lock bags and freeze flat to save space and allow for quicker thawing. Properly stored, they can last for up to 3 months. Thaw overnight in the refrigerator before reheating.
