Curry Chicken Meatballs

There’s something incredibly satisfying about biting into a warm, juicy meatball. When I first tried making Curry Chicken Meatballs at home, I was instantly hooked. The rich aroma of spices mingling in the kitchen transported me to a lively market in Southeast Asia. Each meatball bursts with flavor—it’s like a small celebration on a plate! Growing up, we often enjoyed meatballs, but this unique twist was a game changer. The combination of succulent ground chicken and fragrant curry powder creates a delightful experience that’s both comforting and exotic. Whether it’s a casual weeknight dinner or a gathering with friends, these meatballs have become a staple in my home.

Ingredients Required for Curry Chicken Meatballs

The ingredients for Curry Chicken Meatballs are not just basic staples; they come together to create a symphony of flavors. The star ingredient, ground chicken, provides a tender base, while curry powder and red curry paste infuse warmth and depth. Each element plays a vital role, from the binding strength of breadcrumbs to the aromatic brightness of fresh cilantro.

• 1 pound ground chicken: The main protein that keeps the meatballs tender and juicy.
• ½ cup plain breadcrumbs: Helps bind the meatballs together, giving them a perfect texture.
• 1 large egg: Acts as a binder, ensuring the meatballs hold their shape during cooking.
• 1 teaspoon curry powder: Provides a warm, aromatic flavor, setting the foundation for the dish.
• ½ teaspoon kosher salt: Enhances the overall flavor of the meatballs.
• ⅛ teaspoon ground black pepper: Adds a subtle kick to the meatballs without overpowering them.
• 2 teaspoons minced garlic: Infuses a robust flavor that complements the spices.
• 2 tablespoons chopped fresh cilantro: Brightens the dish with its fresh and herbal notes.
• Olive oil (optional, for drizzling): Adds moisture and helps achieve a golden-brown finish.
• 3-4 teaspoons red curry paste: Packs a punch of flavor and heat, enhancing the dish’s authenticity.
• 1 teaspoon minced garlic: A second dose of garlic for extra flavor.
• 1½ tablespoons low-sodium soy sauce: Adds a savory depth and umami taste to the sauce.
• 13.6 ounces light coconut milk (1 can): Creates a creamy sauce that balances the spices perfectly.
• 1 tablespoon chopped fresh cilantro: Used for garnish, adding a fresh touch just before serving.

How to Prepare Curry Chicken Meatballs

Making Curry Chicken Meatballs is an enjoyable experience that fills your kitchen with delightful aromas. Follow these steps to create a dish that’s sure to impress your family and friends. Let’s dive into the preparation.

1. Preheat your oven to 400 degrees Fahrenheit. This initial step ensures that your meatballs cook evenly and develop a lovely golden color.

2. Line a baking sheet with parchment paper for easy cleanup. This simple step makes it a breeze to transfer the meatballs once they’re ready.

3. In a large mixing bowl, combine 1 pound of ground chicken, ½ cup of plain breadcrumbs, 1 large egg, 1 teaspoon of curry powder, ½ teaspoon of kosher salt, ⅛ teaspoon of ground black pepper, 2 teaspoons of minced garlic, and 2 tablespoons of chopped fresh cilantro. Use your hands or a spoon to mix everything together thoroughly.

4. Using a medium cookie scoop, portion out the meat mixture and roll it into balls using your hands. Aim for about 1 to 1.5 inches in diameter for even cooking.

5. Place the meatballs onto the prepared baking sheet. If desired, drizzle a small amount of olive oil over them. This will help them brown and add extra flavor.

6. Bake the meatballs for 10 minutes. After 10 minutes, carefully turn them over and continue baking for another 5 to 10 minutes until they are golden brown and have reached an internal temperature of 170 degrees Fahrenheit.

7. While the meatballs are baking, prepare the curry sauce in a large skillet. On medium heat, sauté 3 to 4 teaspoons of red curry paste and 1 teaspoon of minced garlic until fragrant, which should take about 1 minute. This step releases the aromatic oils in the spices.

8. Whisk in 13.6 ounces of light coconut milk and 1½ tablespoons of low-sodium soy sauce. Stir well to combine and then reduce the heat to medium-low, letting it simmer until the sauce thickens slightly, which should take about 10 minutes.

9. Once the meatballs are done baking, remove them from the oven and add them to the curry sauce, stirring gently to coat them evenly. Heat on low until everything is warmed through, allowing the flavors to meld.

10. Serve your Curry Chicken Meatballs over rice, alongside Naan bread, and garnish with additional chopped cilantro for a vibrant presentation.

Tips and Variations

Enhancing your culinary experience with Curry Chicken Meatballs can be fun and creative. Here are some tips to consider:

• Storage: Leftover meatballs can be stored in an airtight container in the fridge for up to three days.
• Freezing: These meatballs freeze well! Place them in a freezer-safe bag, and they can last for up to three months.
• Pairing: For a complete meal, serve with jasmine rice or a fresh salad.
• Variations: Try adding chopped vegetables like carrots or bell peppers to the meat mixture for added nutrition and flavor.
• Serving suggestion: These meatballs are also fantastic in a sub sandwich topped with fresh greens and a drizzle of yogurt sauce!
• Garnish: A squeeze of fresh lime juice before serving can brighten the dish beautifully.

Perfect Matches for Curry Chicken Meatballs

When it comes to serving Curry Chicken Meatballs, the possibilities are nearly endless. Here are some excellent options to consider:

• Steamed Rice: Serve the meatballs over fluffy jasmine or basmati rice to soak up the delicious curry sauce.
• Naan Bread: This soft Indian bread is perfect for scooping up meatballs and sauce, enhancing the dining experience.
• Fresh Salad: A crisp salad can balance the richness of the meatballs. Consider a cucumber and tomato salad with a light dressing.
• Vegetable Stir-Fry: Pairing with a simple stir-fry adds color and variety to your plate.
• Special Occasions: These meatballs work beautifully for gatherings and parties, adding an exotic flair to any menu.
• Meal Prep: Make a large batch and portion them for lunches throughout the week. They keep well in the fridge!

FAQ

Conclusion

Curry Chicken Meatballs are not just a meal; they’re a flavorful journey that brings warmth and comfort to the table. With their tender texture and aromatic spices, they’re bound to impress anyone who tries them. I encourage you to give this recipe a go, and I promise it will become a favorite in your home. Enjoy cooking and savor every delightful bite!

Curry Chicken Meatballs

The ultimate comfort food meets an exotic twist with these Curry Chicken Meatballs. Bursting with flavor and super easy to make, they’re perfect for a weeknight dinner. Serve them over rice or with Naan for a satisfying meal everyone will love!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound Ground Chicken
• ½ cup Plain Breadcrumbs
• 1 large Egg
• 1 teaspoon Curry Powder
• ½ teaspoon Kosher Salt
• ⅛ teaspoon Ground Black Pepper
• 2 teaspoons Minced Garlic
• 2 tablespoons Chopped Fresh Cilantro
• (optional, for drizzling) Olive Oil
• 3-4 teaspoons Red Curry Paste
• 1 teaspoon Minced Garlic
• 1½ tablespoons Low-Sodium Soy Sauce
• 13.6 ounces Light Coconut Milk (1 can)
• 1 tablespoon Chopped Fresh Cilantro

Equipment

• Baking Sheet
• Cookie Portion Scoop

Method

 

1. Preheat your oven to 400 degrees Fahrenheit.
2. Line a baking sheet with parchment paper for easy cleanup.
3. In a large mixing bowl, combine ground chicken, plain breadcrumbs, egg, curry powder, kosher salt, ground black pepper, minced garlic, and chopped fresh cilantro. Mix well.
4. Using a medium cookie scoop, portion out the meat mixture and roll it into balls.
5. Place the meatballs onto the prepared baking sheet and drizzle with olive oil if desired.
6. Bake the meatballs for 10 minutes. After 10 minutes, turn them over and bake for another 5-10 minutes until golden brown.
7. While the meatballs are baking, prepare the curry sauce by sautéing red curry paste and minced garlic in a skillet.
8. Whisk in light coconut milk and low-sodium soy sauce, then simmer until the sauce thickens.
9. Once the meatballs are done, add them to the curry sauce and stir gently to coat.
10. Serve the meatballs over rice and garnish with chopped cilantro.

Notes

• Tip 1: Meatballs can be made ahead of time or the day before. Store covered in refrigerator until ready to cook.
• Tip 2: Don’t overwork the meat mixture when shaping the meatballs.
• Tip 3: A cookie scoop is used to help keep the size of the meatballs consistent.
• Tip 4: Reheat leftovers in a skillet or the microwave.

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Meet Isla Banks

We eat with our eyes first, so I strive to make every dish look as bountiful as it tastes. I work on every stage of the process, from sourcing the freshest ingredients to styling the final shot. I tested this recipe repeatedly to provide you with the visual inspiration and reliability you need to cook with confidence.