Coconut Red Curry Chicken Meatballs

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 sautรฉ 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!

PRINT RECIPE

Coconut Red Curry Meatballs

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.
PREP5 mins
COOK20 mins
TOTAL30 mins
SERVING SIZE: 3

INGREDIENTS

  • 1 lb. ground chicken, can sub ground turkey or pork
  • ยพ cup gluten free panko breadcrumbs
  • 1 egg
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 tbs. ginger paste or 1" inch piece, peeled + minced
  • 1 tbs. liquid or coconut aminos
  • 6 scallions/chives, minced
  • 1 tsp. salt
  • 1 tsp. pepper

coconut red curry sauce

  • 1 red bell pepper, sliced thinly
  • 1 shallot, minced
  • 1 tbs. liquid or coconut aminos, can sub soy sauce if not GF
  • 1 clove garlic, minced
  • 1 tbs. ginger paste or 1" inch piece, peeled + minced
  • 2 tbs. red curry paste, I use Thai Kitchen brand
  • 1 15-oz. can light coconut milk
  • chopped cilantro, for serving
  • 2 tbs. oil, flavorless like avocado, canola, etc. if possible

INSTRUCTIONS

  • In a mixing bowl, combine all ingredients for meatballs except the ground chicken and panko. Use a fork to break up the egg and combine.
  • Add ground chicken first, using one hand to smoosh together and mix. Sprinkle in the panko with your other clean hand and combine. Be careful not to over-mix.
  • Line a cooking sheet with foil and spray lightly. Using a small ice cream scoop or round tablespoon, measure out 2 tablespoons of mix to create meatball. Place onto sheet and repeat – you should have 15-16 meatballs.
  • In a deep-sided skillet, heat two tablespoons of oil over medium heat. Place meatballs into skillet, spacing at least an inch away from one another. Work in batches if necessary.
  • Brown the meatballs for 2 minutes on one side, then using tongs carefully turn over to brown another 2 minutes. Then remove meatballs from pan and set onto plate.
  • In the same skillet, add the thinly sliced bell pepper, shallot and 1 tbs. liquid aminos, cooking for 2-3 minutes. Scrap up any brown parts in the pan with a wooden spoon. Add in the minced garlic, ginger and red curry paste. Cook for another minute, then add coconut milk. Use a whisk to combine.
  • Bring the sauce to a simmer, then nestle all of the browned chicken meatballs into the sauce – it's okay if they're cozy. Let the meatballs cook through, about 5-7 more minutes! Top with chopped cilantro and serve warm.

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