Coconut Red Curry Chicken Meatballs Recipe

Juicy chicken meatballs with a Thai twist! These flavor bombs are rich with ginger, garlic and scallions and swimming in a coconut red curry sauce you’ll want to drink.

I absolutely love making meatballs from any ground meat we have hanging out in the fridge. Ground turkey, chicken, pork and beef (hey even lamb!) is easily transformed into an elegant meal and the best part? You can basically flavor them with ANYTHING.

We’ve made Skinny Buffalo Chicken Meatballs, Baked Asian Glazed Meatballs, Feta-Stuffed Greek Meatballs and even Mozzarella-Stuffed Meatballs! Now feast your eyes (and your nostrils) on these Coconut Red Curry Chicken Meatballs.

This recipe is:

• Low-carb
• Keto-friendly
• Dairy-free
• Customizable – easily switch ground chicken for ground turkey or pork
• Easy to make – even if you’ve never made meatballs
• Soooo fragrant thanks to the ginger, garlic and red curry paste

Here’s how you’ll make these Red Curry Chicken Meatballs:

1. Mix together all of the meatball ingredients lightly.
2. Form meatballs and place onto lined sheet pan.
3. Brown the meatballs on each side for 2 minutes, then remove from pan. You might need to work in two batches.
4. While the meatballs brown, slice up veggies.
5. When meatballs have browned, remove them and sauté your veggies.
6. Whisk in your coconut milk to create your sauce.
7. Finish cooking meatballs in curry sauce!

TIPS FOR MAKING RED CURRY CHICKEN MEATBALLS

• DON’T OVERMIX: Mix together everything but the ground chicken and panko together first, including the egg, using a fork. Then add chicken and panko.
• USE YOUR HANDS: Use your hands to combine, mixing well but trying not to over-mix! The meatballs will come out tough if they’re overworked before they’re cooked.
• FIND A SCOOP: Use a small ice cream or cookie scoop to measure out the meatballs (mine is about 2 tablespoons). If you don’t have one, scoop out two tablespoons of mix into hands each time.
• DAMPEN YOUR HANDS: If you keep your hands damp, the meat will form into balls easier, sticking less to you!
• FLAVORLESS OIL: You can use any oil to cook your meatballs in, but I prefer using a flavorless like avocado or canola.
• ROOM TEMP MEATBALLS: The colder your meatballs are when you place them into the hot oil, the MORE your oil will splatter. Avoid this by rolling your meatballs and letting them sit for 5+ minutes before browning.
• NO OVERCROWDING: Don’t overcrowd your pan when you’re browning your meatballs or they won’t cook evenly. I split mine up into two batches.
• SERVING SUGGESTION: Serve the meatballs on their own or over Miracle Noodles, Palmini Pasta, cauliflower rice or soba noodles!

We absolutely love incorporating Thai flavors into our every day cooking and we hope you enjoy these Coconut Red Curry Chicken Meatballs as much as we do!