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Creamy Coconut Chicken Meatballs For An Easy Weeknight Dinner

Creamy Coconut Chicken Meatballs For An Easy Weeknight Dinner

These Creamy Coconut Chicken Meatballs are the perfect weeknight dinner—quick, satisfying, and full of rich flavors. The tender meatballs in a velvety coconut sauce make this dish both comforting and indulgent.
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Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings:4
Course:Main Course
Cuisine:American
Calories:350
Ingredients Method Notes

Ingredients
  

  • For the Meatballs:
  • 1 lb ground chicken or turkey
  • 1/2 cup breadcrumbs or almond flour for a gluten-free version
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp chili flakes adjust to your preferred spice level
  • Salt and pepper to taste
  • 2 tbsp olive oil for frying
  • For the Coconut Sauce:
  • 1 can 14 oz full-fat coconut milk
  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1- inch piece of fresh ginger grated
  • 1 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp chili flakes optional, adjust to your taste
  • Salt and pepper to taste
  • 1 tbsp lime juice for a burst of brightness
  • Fresh cilantro chopped (for garnish)

Method
 

  1. Prepare the Meatball Mixture: In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, garlic, cumin, coriander, chili flakes, salt, and pepper. Mix gently.
  2. Roll the Meatballs: Form the mixture into 1 to 1.5-inch meatballs, yielding about 12-15 meatballs.
  3. Cook the Meatballs: Heat 2 tbsp of olive oil in a skillet over medium heat. Add the meatballs and cook for 3-4 minutes on each side, turning them gently. Remove them from the skillet and set them aside.
  4. Prepare the Coconut Sauce: In the same skillet, heat 1 tbsp of olive oil. Add chopped onion, garlic, and grated ginger, cooking for 3-4 minutes until soft and fragrant.
  5. Add Spices to the Sauce: Stir in the turmeric, cumin, coriander, and chili flakes. Let the spices cook for 1-2 minutes, allowing them to release their flavors.
  6. Add Coconut Milk: Pour in the coconut milk, stirring to combine. Let the mixture come to a gentle simmer.
  7. Season the Sauce: Taste the sauce and adjust the seasoning with salt, pepper, and lime juice. The lime juice adds a refreshing tang that balances the richness of the coconut milk.
  8. Return the Meatballs: Carefully place the cooked meatballs back into the skillet, spooning the coconut sauce over them to coat each one.
  9. Simmer: Let the meatballs simmer in the coconut sauce for 10-15 minutes. The sauce will thicken and soak into the meatballs, making them incredibly flavorful.
  10. Check for Doneness: The meatballs should be tender and fully cooked. If needed, add a little more coconut milk to adjust the sauce’s consistency.
  11. Garnish: Sprinkle freshly chopped cilantro on top of the meatballs for a burst of color and freshness.
  12. Serve: Serve the coconut chicken meatballs hot with your choice of rice, noodles, or vegetables.

Notes

  • Gluten-Free Option: To make this dish gluten-free, substitute the breadcrumbs with gluten-free breadcrumbs or almond flour.
  • Make it Spicier: If you like more spice, add extra chili flakes or fresh diced chilies to the sauce for a kick.
  • Dairy-Free: To make the recipe dairy-free, omit the Parmesan cheese in the meatballs and use a plant-based milk for the sauce.
  • Add Vegetables: Consider adding peas, bell peppers, or zucchini to the sauce for more texture and flavor.