Go Back
–+ servings
Crispy Coconut Chicken Meatballs

Crispy Coconut Chicken Meatballs for the Ultimate Comfort Meal

Crispy Coconut Chicken Meatballs are an easy Thai-inspired dish, perfect for a comforting meal that impresses family and friends.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner
Cuisine Thai
Servings 4 meatballs
Calories 200 kcal

Equipment

  • Large bowl
  • Skillet
  • Measuring Cups
  • Measuring Spoons
  • Cooking Spoon

Ingredients
  

For the Meatballs

  • 1 lb Ground Chicken Can be swapped with ground turkey or plant-based alternatives
  • 1 cup Breadcrumbs Choose gluten-free varieties if desired
  • 1 large Egg Use a flax egg for vegan option
  • 1/4 cup Fresh Cilantro Parsley can be used as a substitute
  • 2 cloves Garlic Use fresh for optimal taste
  • 1 tbsp Ginger Fresh ginger is recommended
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 tbsp Soy Sauce Coconut aminos for gluten-free
  • 1 tbsp Lime Juice Lemon juice can be used as a substitute

For the Sauce

  • 1 tbsp Coconut Oil Can replace with vegetable oil
  • 1 medium Onion Yellow or white onions work well
  • 1 medium Red Bell Pepper Any bell pepper can be used
  • 2 tbsp Thai Red Curry Paste Adjust to taste for heat
  • 1 can Full-Fat Coconut Milk Lighter versions yield a thinner sauce
  • 1 tbsp Fish Sauce Omit for vegetarian option
  • 1 tbsp Brown Sugar Can replace with coconut sugar or omit

Garnish

  • 1/4 cup Fresh Cilantro (for Garnish) Parsley can be used instead
  • 2 cups Cooked Jasmine Rice or Cauliflower Rice Choose according to your carb preferences

Instructions
 

How to Make Crispy Coconut Chicken Meatballs

  • In a large bowl, mix together ground chicken, breadcrumbs, egg, cilantro, garlic, ginger, salt, pepper, soy sauce, and lime juice until just combined.
  • With oiled or damp hands, gently shape the mixture into 12-14 meatballs.
  • Heat a skillet over medium heat, add coconut oil, and sear the meatballs until golden brown, about 5-7 minutes.
  • In the same skillet, sauté diced onion and red bell pepper until softened, about 3-4 minutes.
  • Stir in the Thai red curry paste and let it cook for 1 minute. Pour in coconut milk, fish sauce, brown sugar, and additional lime juice. Stir well.
  • Return the seared meatballs to the pan, cover, and let them simmer for 10-12 minutes.
  • After simmering, remove the lid and thicken the sauce for an additional 2-3 minutes before serving.

Notes

Store leftovers in an airtight container for up to 4 days. Freeze for up to 2 months.

Nutrition

Serving: 1meatballCalories: 200kcalCarbohydrates: 15gProtein: 12gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 400mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 15mgCalcium: 30mgIron: 1.5mg
Keyword Comfort Meal, Crispy Coconut Chicken Meatballs, Easy Dinner, Family-Friendly, meal prep, Versatile Recipe
Tried this recipe?Let us know how it was!