Coconut Curry Chicken Meatballs
These curry chicken meatballs are simmered in a creamy coconut sauce and served bowl-style with charred cabbage, jalapeño, lime, and a drizzle of chili oil — high-protein, fiber-rich, meal-prep friendly, and absolutely loaded with flavor.
Servings: 4 servings
Calories: 525kcal
Ingredients
Meatballs
- 1 lb ground chicken
- 1 large egg
- ¼ cup breadcrumbs
- ½ jalapeño finely chopped
- 1 clove garlic grated
- ½ inch fresh ginger grated (about 1 teaspoon)
- ¼ cup chopped fresh cilantro
- 1½ teaspoons curry powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Charred Cabbage
- 1 head green cabbage cut into 8 wedges
- 1 tbsp olive oil
- salt & black pepper
Coconut Curry Sauce
- 1 tablespoon coconut oil or olive oil
- ½ jalapeño finely chopped
- 1 small onion chopped (about 1 cup)
- 2 cloves garlic chopped
- ½ teaspoon curry powder
- 1 can full-fat coconut milk 13.5 oz
- juice of 1–2 limes to taste
For Serving
- Cooked rice
- Extra sliced jalapeño
- Fresh cilantro
- Lime wedges
- Garlic chili crisp or chili oil
Instructions
Make the Meatballs
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, add all meatball ingredients.1 lb ground chicken, 1 large egg, ¼ cup breadcrumbs, ½ jalapeño, 1 clove garlic , ½ inch fresh ginger, ¼ cup chopped fresh cilantro, 1½ teaspoons curry powder, ½ teaspoon salt, ¼ teaspoon black pepper
- Gently mix until just combined — do not overmix or the meatballs will be tough.
- Roll into small, golf-ball-sized meatballs and place on the prepared baking sheet.
- Bake for 15–18 minutes, until cooked through. Remove from oven and set aside.
Char the Cabbage
- While the meatballs bake, heat a cast iron skillet over medium heat until very hot.1 head green cabbage, 1 tbsp olive oil, salt & black pepper
- Toss cabbage wedges with olive oil, salt, and pepper.
- Add cabbage to the dry hot skillet in a single layer. Let it cook undisturbed for several minutes until deeply charred on one side.
- Flip and repeat until the cabbage is tender with crisp, caramelized edges.
- Remove from skillet and set aside.
Make the Coconut Curry Sauce
- Return the skillet to medium heat and add 1 tablespoon oil.1 tablespoon coconut oil or olive oil
- Add jalapeño, onion, and garlic. Cook for about 4 minutes, stirring frequently, until softened and fragrant.½ jalapeño, 1 small onion, 2 cloves garlic
- Sprinkle in curry powder and stir to coat the vegetables.½ teaspoon curry powder
- Pour in coconut milk and simmer until slightly reduced and thick enough to coat the back of a spoon.1 can full-fat coconut milk
- Add the juice of 1 lime, stir, then taste and adjust (add more lime if desired).juice of 1–2 limes
- Add the cooked meatballs to the skillet and gently toss to coat in the sauce.
Assemble
- Serve warm rice in bowls.
- Top with curry chicken meatballs, charred cabbage, and plenty of coconut curry sauce.
- Finish with sliced jalapeño, cilantro, extra lime juice, and a drizzle of garlic chili crisp.
Notes
-
Nutrition Information:
Nutrition facts are calculated for the curry chicken meatballs, coconut curry sauce, and charred cabbage only. Rice and optional toppings (chili crisp, extra jalapeño, cilantro, additional lime) are not included. -
Spice Level:
This recipe is mildly spicy. For less heat, remove the seeds from the jalapeño or reduce the amount. For more heat, add extra jalapeño or finish with chili oil or chili crisp. -
Make-Ahead & Meal Prep:
The meatballs and sauce can be made up to 4–5 days in advance and stored in an airtight container in the refrigerator. Flavors deepen over time, making leftovers especially good. -
Freezing:
Curry chicken meatballs can be frozen in the sauce for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave. -
Coconut Milk:
Full-fat coconut milk yields the creamiest sauce. Light coconut milk can be used, but the sauce will be thinner. -
Charred Cabbage Tip:
For best flavor and texture, use a cast iron or heavy-bottomed skillet and allow the cabbage to char undisturbed before flipping. -
Serving Suggestions:
Serve over rice, cauliflower rice, or enjoy as-is with extra vegetables for a lower-carb option.
Nutrition
Calories: 525kcal | Carbohydrates: 24g | Protein: 27g | Fat: 38g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 138mg | Sodium: 479mg | Potassium: 1280mg | Fiber: 7g | Sugar: 9g | Vitamin A: 331IU | Vitamin C: 90mg | Calcium: 148mg | Iron: 6mg
