Chicken Curry Meatballs – Heavenly Home Cooking

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Chicken curry meatballs are a flavorful and aromatic twist on traditional meatballs, infused with bold spices and a rich curry sauce.

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A black skillet filled with Chicken Curry Meatballs in a creamy red curry sauce, garnished with fresh cilantro. The dish is surrounded by naan, lime wedges, sliced chilies, and a bowl of white rice, creating a vibrant and inviting meal scene.

Chicken curry meatballs feature juicy chicken meatballs simmered in a creamy red curry sauce. They strike the perfect balance of savory, spicy, and aromatic flavors, making them the ultimate comfort food with a bold twist.

I’ve always loved experimenting with flavors, and these meatballs are a fun twist on traditional curry. They’re easy enough for a weeknight but special enough to make you feel like a pro in the kitchen. Pair them with steamed rice or naan, and you’ve got a restaurant-quality meal right at home. If you love this recipe, you might also enjoy my Tomato Chicken Soup or Chicken Pesto Flatbread – both are packed with rich flavors and perfect for cozy meals.

Reasons to Love This Recipe

  • Bold and Flavorful. The combination of garlic, ginger, red curry paste, and coconut milk creates a rich and aromatic sauce that pairs beautifully with the tender meatballs.
  • Perfect for Meal Prep. These Chicken Curry Meatballs can be made ahead of time, stored, and reheated for a quick and satisfying lunch or dinner.
  • Easy to Make. With simple, accessible ingredients and step-by-step instructions, this recipe is foolproof – even for beginners.
  • One-Skillet. The curry sauce comes together in one pan, making cleanup a breeze.
  • Packed with Protein. Made with lean ground chicken and nutrient-rich ingredients, this dish is hearty and satisfying.

Ingredient Overview

Be sure to check out the full recipe and ingredient list below

Ingredients for Chicken Curry Meatballs labeled and arranged on a white surface, including ground chicken, panko breadcrumbs, egg, garlic, ginger, red curry paste, coconut milk, soy sauce, sesame oil, fish sauce, lime juice, and spices.

For the Meatballs:

  • Ground Chicken. The star of the recipe, offering a light and flavorful base. For extra juiciness, use ground chicken thighs, or substitute with ground turkey, pork, or beef.
  • Panko Breadcrumbs. These help bind the meatballs while keeping them tender. Regular breadcrumbs, crushed crackers, or gluten-free breadcrumbs work well as substitutes.
  • Egg. Acts as a binder to hold the meatballs together. Replace with a flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water) for an egg-free alternative.
  • Cilantro. Adds a fresh, zesty flavor. Parsley or green onions can be used if cilantro isn’t your favorite.
  • Garlic and Ginger. Freshly minced garlic and grated ginger bring bold aromatics. In a pinch, garlic and ginger paste or powdered versions are suitable substitutes.
  • Soy Sauce. Provides a subtle umami flavor. For gluten-free options, use tamari or coconut aminos for a slightly sweeter taste.
  • Sesame Oil. Adds a nutty, toasted aroma. Olive oil or avocado oil can be used as alternatives.
  • Salt and Black Pepper. Enhances the overall flavor of the meatballs and can be adjusted to your taste.

For the Curry Sauce:

  • Olive Oil. Used to sauté the aromatics, but any neutral cooking oil, such as vegetable or avocado oil, will work.
  • Garlic and Ginger. Essential for the aromatic base of the sauce. If needed, garlic and ginger paste or powdered versions can be used.
  • Red Curry Paste. The heart of the curry, providing its rich and spicy flavor. Substitute with yellow curry paste for a milder dish or green curry paste for a zestier one.
  • Chicken Bouillon. Adds a savory depth of flavor. Chicken or vegetable broth can be used as a substitute; adjust salt levels accordingly.
  • Brown Sugar. Balances the spice with a touch of sweetness. Honey, coconut sugar, or white sugar work as alternatives.
  • Fish Sauce. Contributes umami richness. Soy sauce, Worcestershire sauce, or coconut aminos can be used as substitutes.
  • Coconut Milk. Creates the creamy, rich base for the sauce. Heavy cream, cashew cream, or light coconut milk can be used for a thinner consistency.
  • Lime Juice. Adds brightness and acidity. Substitute with lemon juice or rice vinegar for a similar tangy effect.
  • Cilantro. Provides a fresh, herbaceous finish. Thai basil or parsley are great alternatives for different flavor profiles.

Step-By-Step Instructions With Photos

This is a brief overview. Be sure to check out the full recipe and ingredient list below

For the Meatballs

Step 1: Preheat the oven to 400 F (200 C) and prepare a baking sheet with parchment paper or grease it lightly.

A bowl with ingredients for chicken curry meatballs, including ground chicken, breadcrumbs, egg, chopped cilantro, and seasonings, ready to be mixed with a spoon.
Step 2: In a large bowl, mix ground chicken, panko breadcrumbs, egg, cilantro, garlic, ginger, sesame oil, soy sauce, salt, and pepper until combined.
A bowl of mixed chicken curry meatball ingredients with a cookie scoop resting inside, ready for shaping into meatballs.
Step 3: Shape the mixture into 1½-inch meatballs using your hands or a small scoop.
A parchment-lined baking sheet with portions of chicken curry meatball mixture being scooped and placed evenly using a cookie scoop.
Step 4: Arrange the meatballs on the prepared baking sheet.
A parchment-lined baking sheet with evenly shaped raw Chicken Curry Meatballs spaced apart, ready to be baked.
Space them slightly apart for even cooking.
A parchment-lined baking sheet with freshly baked golden Chicken Curry Meatballs, resting after being removed from the oven.
Step 5: Bake the meatballs at 400 F (200 C) for 15-20 minutes until golden and fully cooked (165 F/74 C). Prepare the sauce while they bake.

For the Sauce

A black skillet with minced garlic, red curry paste, and oil being sautéed, stirred with a wooden spatula to create the curry sauce base.
Steps 1 and 2: Heat olive oil in a skillet, sauté garlic and ginger for 1-2 minutes, then stir in red curry paste.
A black skillet with red curry paste, garlic, and additional seasonings being cooked together and stirred with a wooden spatula to build the curry sauce.
Cook for another 1-2 minutes to enhance the flavors.
A black skillet with red curry paste and coconut milk being mixed together with a wooden spatula to create a creamy curry sauce.
Step 3: Add chicken bouillon, brown sugar, fish sauce, and coconut milk. Simmer for 5-7 minutes until thickened. Stir in cilantro and lime juice, then adjust seasoning to taste.
A black skillet filled with Chicken Curry Meatballs simmering in a creamy red curry sauce, ready to be served.
Step 4: Add the baked meatballs to the sauce and simmer for 5 minutes, stirring to coat and blend flavors.
A black bowl filled with creamy Chicken Curry Meatballs served with fluffy white rice, garnished with fresh cilantro, sliced red chilies, and lime wedges, alongside warm naan bread.
Step 5: Serve the curry chicken meatballs over rice, garnished with scallions, red chilies, lime wedges, and cilantro or Thai basil.

Tips for Success

  • Don’t Overmix the Meatballs. When combining the ingredients for the meatballs, mix just until everything is evenly incorporated. Overmixing can make them dense and tough.
  • Use Uniform Meatball Sizes. To ensure even cooking, use a cookie scoop or tablespoon to make meatballs of the same size. This prevents some from overcooking while others remain undercooked.
  • Check for Doneness. The internal temperature of the meatballs should reach 165 F (74 C). Use an instant read thermometer for accuracy, especially if your oven varies in heat.
  • Bloom the Curry Paste. When sautéing the curry paste with garlic and ginger, let it cook for 1-2 minutes. This step enhances the aroma and deepens the flavor of the sauce.
  • Simmer the Sauce Gently. Avoid boiling the coconut milk, as high heat can cause it to separate. Keep the sauce at a gentle simmer.
  • Adjust the Spice Level. If you prefer a milder curry, reduce the amount of red curry paste. For more heat, add an extra tablespoon or include a pinch of chili flakes.
  • Season to Taste. Once the sauce is combined, taste and adjust the seasoning. Add a little extra fish sauce for depth, lime juice for brightness, or brown sugar for sweetness.
  • Prep Ingredients Ahead. Chop the garlic, ginger, and cilantro in advance to streamline the cooking process and make it more enjoyable.
  • Serve Fresh: For the best flavor, serve the meatballs and curry sauce immediately after simmering. If reheating, add a splash of coconut milk or broth to refresh the sauce.
  • Customize Garnishes: Use garnishes like sliced scallions, red chilies, or lime wedges to enhance the presentation and flavor. Personalize them to suit your preferences!
Close-up of Chicken Curry Meatballs simmering in a creamy red curry sauce, garnished with fresh cilantro.

Storage and Reheating

Storage:
Allow the chicken curry meatballs to cool completely before transferring them to an airtight container. Store the meatballs and curry sauce together in the fridge for up to 3-4 days. If you prefer, you can also freeze them. Place the cooled meatballs and sauce in a freezer-safe container or resealable bag and freeze for up to 3 months.

Reheating:
For the best results, reheat the meatballs and sauce gently.

  • Stovetop: Transfer the meatballs and sauce to a skillet or saucepan. Heat over medium-low, stirring occasionally, until warmed through. If the sauce has thickened too much, add a splash of coconut milk, chicken broth, or water to thin it out.
  • Microwave: Place the meatballs and sauce in a microwave-safe dish. Cover loosely and microwave on medium power in 1-minute intervals, stirring between each interval, until heated evenly.
  • Frozen Meatballs: If reheating from frozen, let the container sit in the fridge overnight to thaw. Once thawed, reheat using the stovetop or microwave methods above. If you’re in a rush, you can reheat directly from frozen on the stovetop over low heat, adding a bit of liquid to help the sauce loosen as it warms.
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Delicious Chicken Recipes

A black bowl filled with creamy Chicken Curry Meatballs served alongside fluffy white rice, garnished with fresh cilantro, sliced red chilies, and lime wedges.

Prep Time:15 minutes

Cook Time:15 minutes

Total Time:30 minutes

Meatballs:

  • 1 pound ground chicken (Note 1)
  • â…“ cup panko breadcrumbs (Note 2)
  • 1 medium egg beaten
  • 2 tablespoons chopped cilantro
  • 1 tablespoon minced garlic about 2-3 cloves
  • 1 tablespoon grated ginger
  • 1 tablespoon sesame oil (Note 3)
  • 1 tablespoon soy sauce (Note 4)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Curry Sauce:

  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic about 2-3 cloves
  • 2 teaspoons minced ginger
  • 2-4 tablespoons red curry paste (Note 5)
  • 1 tablespoon chicken bouillon (Note 6)
  • 1 tablespoon brown sugar
  • 2 teaspoons fish sauce (Note 7)
  • 1 14-ounce can full-fat coconut milk (Note 8)
  • 2 tablespoons chopped cilantro
  • 1 tablespoon fresh lime juice

To Serve:

  • Steamed rice
  • Sliced scallions
  • Sliced red chilies optional for spice
  • Lime wedges
  • Cilantro or Thai basil leaves

Prepare the Meatballs:

  • Preheat your oven to 400 F (200 C). Line a baking sheet with parchment paper or lightly grease it.

  • In a large mixing bowl, combine the 1 pound ground chicken, â…“ cup panko breadcrumbs, beaten egg, 2 tablespoons chopped cilantro, 1 tablespoon minced garlic, 1 tablespoon grated ginger, 1 tablespoon sesame oil, 1 tablespoon soy sauce, ½ teaspoon salt, and ¼ teaspoon black pepper.Mix gently until just combined; do not overmix, as this can make the meatballs dense (Note 9).

  • Using your hands or a small scoop, form the mixture into evenly sized 1 1/2-inch meatballs.

  • Place them on the prepared baking sheet, spacing them slightly apart to ensure even cooking (Note 10).

  • Bake in the preheated oven for 15-20 minutes, or until the meatballs are cooked through (internal temperature should reach 165 F (74 C)) and golden brown.Prepare the sauce while the meatballs are baking.
  1. Use ground thigh meat for juicier meatballs, as breast meat can be dry.
  2. Panko breadcrumbs help keep the meatballs light and tender. Regular breadcrumbs will work, but they may make the texture more dense.
  3. Sesame oil adds depth of flavor; if unavailable, substitute with a neutral oil like avocado or vegetable oil.
  4. Use low-sodium soy sauce to control salt levels. You can substitute with tamari for a gluten-free version.
  5. Adjust the amount of red curry paste based on your spice preference. 2 tablespoons for mild, 4 tablespoons for a bold, spicy flavor.
  6. If using bouillon cubes, dissolve in a bit of hot water before adding. You can also substitute with chicken broth but reduce other liquids slightly.
  7. Fish sauce adds a rich umami flavor. If you don’t have it, substitute with 1 extra teaspoon of soy sauce plus ½ teaspoon Worcestershire sauce.
  8. Use full-fat coconut milk for the best texture and flavor. Light coconut milk will result in a thinner sauce.
  9. Overmixing can make the meatballs tough. Gently fold ingredients together just until combined.
  10. Make sure meatballs are not touching so they cook evenly and develop a golden crust.
  11. Cook just until fragrant to avoid burning.
  12. Avoid boiling, as high heat can cause the coconut milk to separate. A gentle simmer is best.

Calories: 195kcal | Carbohydrates: 6g | Protein: 15g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 610mg | Potassium: 447mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 846IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

Servings: 6 servings

Calories: 195kcal

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