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Homemade Weeknight 30 Minute Coconut Curry Chicken Meatballs. photo

Weeknight 30 Minute Coconut Curry Chicken Meatballs.

Quick, flavorful coconut curry meatballs served with spicy mango and steamed rice for an easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings

Equipment

  • Baking Sheet
  • Parchment Paper
  • Mixing Bowl
  • Large Skillet
  • Measuring Spoons
  • Knife
  • Cutting Board
  • Small Bowl

Ingredients
  

  • 1 pound ground turkey or chicken
  • 2 green onions finely chopped
  • 1 clove garlic minced or grated
  • 1 teaspoon Worcestershire sauce
  • kosher salt and pepper to taste
  • 2 tablespoons sesame oil or extra virgin olive oil
  • 2 medium shallots finely chopped
  • 2 red or orange bell peppers sliced
  • 1 inch fresh ginger grated
  • 2-3 tablespoons Thai red curry paste
  • 1 can (14 ounce) full-fat coconut milk
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon fish sauce
  • 1/4 cup fresh cilantro or basil roughly chopped
  • toasted coconut and steamed rice for serving
  • 1 mango diced
  • 1 jalapeño or red Fresno pepper seeded and chopped
  • lime juice and zest from 1 lime

Instructions
 

  • Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
  • In a mixing bowl combine the ground turkey or chicken, finely chopped green onions, minced garlic, Worcestershire sauce, and a pinch each of kosher salt and pepper; mix gently until just combined.
  • Coat your hands with a little oil and roll the mixture into tablespoon-size meatballs (about 15–20). Place them on the prepared baking sheet, leaving space between each.
  • Bake the meatballs for about 15 minutes, or until crisp on the outside and cooked through.
  • While the meatballs bake, heat the sesame oil in a large skillet over medium heat. Add the finely chopped shallots, sliced bell peppers, and grated ginger; cook until fragrant and the peppers soften, 5–8 minutes. Season with salt and pepper.
  • Stir in the Thai red curry paste and cook for about 1 minute until fragrant. Pour in the coconut milk, soy sauce, and fish sauce, stirring to combine; bring the sauce to a boil.
  • Add the baked meatballs to the skillet and simmer, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the chopped cilantro or basil.
  • In a small bowl combine the diced mango, chopped jalapeño or Fresno pepper, lime zest, and lime juice to make the spicy mango topping.
  • Serve the meatballs and curry sauce over steamed rice and top with toasted coconut, the spicy mango mixture, and additional herbs if desired.

Notes

  • Bake meatballs first, then finish in the sauce for best texture.
  • Adjust curry paste amount to control spice level.
  • Use full-fat coconut milk for a richer sauce.
  • To reduce salt, use low-sodium soy sauce and omit extra salt.
  • Make the mango topping just before serving for best freshness.