Description
These coconut chicken meatballs are soft, tender, and packed with flavor, perfect for a simple weeknight dinner served with rice.
Ingredients
For the Meatballs
- 1 lb Ground chicken (You can substitute with ground turkey.)
- 1/4 cup Cilantro, fresh (You can substitute with parsley if preferred.)
- 3 cloves Garlic, minced
- 1 tbsp Ginger, fresh, grated
- 1 medium Red bell pepper, diced
- 1 small Yellow onion, diced
- 1 large Egg
- 1/2 cup Chicken broth
- 1 can Coconut milk, full-fat (Avoid low-fat for better texture.)
- 1 tbsp Lime juice
- 1/4 tsp Black pepper
- 2 tsp Curry powder (Adjust for spice preference.)
- 1/2 tsp Paprika
- 1/2 tsp Salt (Adjust to taste.)
- 2 tbsp Olive oil (For drizzling over meatballs.)
- 1/2 cup Breadcrumbs (Use gluten-free if necessary.)
For Serving
- 2 cups Rice, cooked (Serve hot with meatballs.)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the ground chicken, cilantro, minced garlic, grated ginger, diced red bell pepper, diced onion, egg, chicken broth, coconut milk, lime juice, black pepper, curry powder, paprika, salt, and breadcrumbs. Mix until well combined.
- Form the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet.
- Drizzle olive oil over the meatballs.
Cooking
- Bake in the preheated oven for about 25-30 minutes, or until cooked through and golden brown.
- Serve the meatballs with cooked rice and additional coconut milk sauce if desired.
Notes
Cool leftovers to room temperature before storing. Store in an airtight container in the fridge for three to four days. To freeze, flash-freeze the meatballs on a tray, then pack them for up to three months. Thaw overnight in the fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Cuisine: Brazilian, Comfort Food