Thai Coconut Curry Chicken Meatballs
Tender, juicy, and bursting with bold Thai-inspired flavor, these baked chicken meatballs are infused with garlic, ginger, fresh herbs, and finished in a luscious coconut curry sauce. Perfect for a cozy dinner, meal prep, or an impressive appetizer, this dish delivers the perfect balance of savory, creamy, and lightly spicy flavors.
Ingredients
For the Chicken Meatballs
1 pound ground chicken
2 cloves garlic, minced
1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
2 tablespoons green onions, finely chopped
2 tablespoons fresh cilantro, chopped
1 large egg
½ cup panko breadcrumbs
1 tablespoon soy sauce
1 teaspoon sesame oil
½ teaspoon salt
¼ teaspoon black pepper
For the Thai Coconut Curry Sauce
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon red curry paste
1 can (13.5 ounces) coconut milk
1 tablespoon soy sauce
1 tablespoon honey or brown sugar
1 tablespoon lime juice
½ teaspoon red pepper flakes (optional)
2 tablespoons fresh cilantro, for garnish
Instructions
1. Prepare the Meatballs
Preheat your oven to 400°F (200°C). Line a baking sheet or baking dish with parchment paper or lightly grease it.
In a large mixing bowl, combine the ground chicken, garlic, ginger, green onions, cilantro, egg, breadcrumbs, soy sauce, sesame oil, salt, and black pepper. Mix gently until just combined—avoid overmixing to keep the meatballs tender.
Shape the mixture into 1½-inch meatballs and arrange them evenly on the prepared baking sheet.
2. Bake
Bake for 18–20 minutes, or until the meatballs are cooked through and lightly golden on the outside.
3. Make the Coconut Curry Sauce
While the meatballs are baking, heat the olive oil in a large skillet over medium heat. Add the garlic and ginger, and sauté for about 30 seconds until fragrant.
Stir in the red curry paste and cook for another minute to release its flavors. Pour in the coconut milk, soy sauce, honey, and lime juice. Stir well and let the sauce simmer gently for 4–5 minutes until slightly thickened.
4. Combine and Serve
Add the baked meatballs to the skillet and gently toss to coat them in the creamy coconut curry sauce. Simmer for 2–3 minutes to allow the flavors to meld.
Garnish with fresh cilantro and, if desired, extra sliced green onions.
Serving Suggestions
Serve these flavorful meatballs over steamed jasmine rice, rice noodles, or cauliflower rice. They also make a delicious appetizer served with toothpicks and extra sauce for dipping.
Tips
For extra heat, add a drizzle of sriracha or a pinch of chili flakes.
Ground turkey can be substituted for ground chicken.
Leftovers store beautifully in the refrigerator for up to 3 days.
A comforting, vibrant dish that brings the irresistible flavors of Thailand right to your dinner table.
