Chicken Curry Meatballs

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.

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

Cook Time:15

Total Time:30

Equipment

Baking sheet

Box grater (for grating ginger)

Chef's knife

Cutting board

Dry measuring cups

Ice cream scoop (for forming the meatballs)

Ingredients

Meatballs:

1 pound ground chicken (Note 1)
⅓ 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

US Customary – Metric

Instructions

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, ⅓ 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.

Prepare the Curry Sauce:

Heat 1 tablespoon olive oil in a large skillet over medium heat.
Add 1 tablespoon minced garlic and 2 teaspoons minced ginger and sauté for 1-2 minutes, stirring frequently, until fragrant (Note 11).
Stir in the 2-4 tablespoons red curry paste (use less if you prefer mild spice) and cook for 1-2 minutes to enhance the flavors.
Add 1 tablespoon chicken bouillon, 1 tablespoon brown sugar, 2 teaspoons fish sauce, and 1 14-ounce can full-fat coconut milk. Stir well and bring to a gentle simmer.
Cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly (Note 12).
Stir in 2 tablespoons chopped cilantro and 1 tablespoon fresh lime juice.
Taste and adjust seasoning, adding more fish sauce for depth or lime juice for brightness.
Gently transfer the baked meatballs into the skillet with the sauce.
Simmer for an additional 5 minutes, stirring occasionally to coat them evenly and allow the flavors to meld.
Serve the curry chicken meatballs over steamed rice.
Garnish with sliced scallions, red chilies, lime wedges, and additional cilantro or Thai basil leaves for freshness and color.

Notes

Use ground thigh meat for juicier meatballs, as breast meat can be dry.
Panko breadcrumbs help keep the meatballs light and tender. Regular breadcrumbs will work, but they may make the texture more dense.
Sesame oil adds depth of flavor; if unavailable, substitute with a neutral oil like avocado or vegetable oil.
Use low-sodium soy sauce to control salt levels. You can substitute with tamari for a gluten-free version.
Adjust the amount of red curry paste based on your spice preference. 2 tablespoons for mild, 4 tablespoons for a bold, spicy flavor.
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.
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.
Use full-fat coconut milk for the best texture and flavor. Light coconut milk will result in a thinner sauce.
Overmixing can make the meatballs tough. Gently fold ingredients together just until combined.
Make sure meatballs are not touching so they cook evenly and develop a golden crust.
Cook just until fragrant to avoid burning.
Avoid boiling, as high heat can cause the coconut milk to separate. A gentle simmer is best.

Nutrition

Servings: servings

Calories: 195kcal

Author: Sandra

FAQs

Yes, you can substitute ground turkey or beef for chicken. Keep in mind that the flavor and texture may vary slightly. Ground turkey works well as a lighter alternative, while beef will give the dish a richer flavor.

Yes! You can prepare the meatballs and sauce a day in advance. Store them separately in the refrigerator, then combine and reheat when you’re ready to serve.

If you prefer a thicker sauce, let it simmer longer until it reduces to your desired consistency. You can also mix 1 teaspoon of cornstarch with 2 teaspoons of water and stir it into the simmering sauce.

While rice is a classic pairing, you can also serve these meatballs with naan, quinoa, or even roasted vegetables. The sauce is versatile and complements a variety of sides.

Yes, this recipe is already dairy-free since it uses coconut milk instead of cream. Just double-check the ingredients of your curry paste to make sure it doesn’t contain dairy.

To increase the heat, add more red curry paste or include a pinch of chili flakes or fresh chopped chilies when making the sauce.

If the sauce is too spicy, you can balance it out by adding more coconut milk, a little sugar, or a splash of lime juice to mellow the heat.

2 Comments

Charles says:
February 17, 2025 at 9:19 am
Sandra, Just subscribed and was going thru the recipes. This is probably the wrong place to leave you a note.
Love the site- and your notes on substitutions, ingredients and the general notes!
The site is very well put together.
Your Husband is a good photographer, also
I’ll be back
Steve
1. Sandra says:
  February 17, 2025 at 10:03 am
  Thank you so much for your kind words, Steve! We appreciate it. We will keep working to make the site the best it can be.