Chicken Curry Meatballs Recipe

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

Prep Time15

Cook Time15

Total Time30

Servings: servings

Calories: 195kcal

Author: Sandra

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.

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.

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.