Save
This zesty bowl of jalapeño coconut curry chicken meatballs is my go-to for cozy weeknights when I want something exciting but not complicated. You get juicy, curry-filled meatballs in a creamy coconut bath with pops of bright veggies—it tastes fancy, but it’s all homemade comfort.
This came about one gloomy weekend when takeout just wasn’t going to cut it. I threw together these bold meatballs and, after my family’s first bite, it’s been our go-to for curry night ever since.
Tasty Ingredients
- Panko breadcrumbs: These Japanese-style crumbs keep the meatballs airy and soak up the flavors better than the usual kind. They’re key for a soft bite.
- Yellow curry powder: You want one that’s super fragrant and looking bright. It’s what gives the dish that deep, warm flavor.
- Coconut milk: Creams up both your rice and your sauce. Go for the full fat stuff if you want it extra rich, but lighter versions still work great.
- Fresh herbs: Cilantro, basil, and green onion are a must for a pop of freshness. Skip the dried ones—fresh totally brightens everything up.
- Ground chicken: This soaks up the curry flavor but stays leaner than beef would. I like using the 93% lean for the sweet spot between juicy and healthy.
- Jalapeños: They add just enough heat without being a punch in the face. Seeds in means more kick, seeds out for something gentler.
- Tahini: Puts a little nutty twist into the sauce. Go for smooth and stir it up so it’s not bitter or chunky.
Simple Step-by-Step
- Dive into assembly:
- Grab four bowls and scoop in your coconut veggie rice, then stack meatballs on top and spoon over that silky curry sauce. Add a big squeeze of lime and throw on fresh herbs like cilantro, basil, and scallion for extra zest.
- Pull together the curry sauce:
- As the rest cooks, stir together coconut milk, tahini, garlic, maple syrup, ginger, curry powder, turmeric, cayenne, salt, and black pepper. Mix it up till smooth, and tweak the spice or sweetness your way.
- Add the finishing touches to the rice:
- Fluff your cooked rice with a fork and toss in thin red bell pepper strips. Put the lid back on, switch off the heat, and let the warmth mellow those peppers—leaving them a bit crunchy.
- Let the rice simmer:
- Pour in coconut milk and water, sprinkle with salt, and wait for a gentle simmer. Stir in your jasmine rice, instantly drop the heat down low, slap on the lid, and leave it untouched for 15-20 minutes till everything’s tender and the liquid’s gone.
- Start your coconut veggie rice:
- Melt coconut oil in a deep skillet over medium-high. Toss in white parts of green onion, fresh garlic, and ginger, cooking till you smell all the goodness, but don’t let it brown. Add carrots and green beans, sauté for a couple minutes until they just start to soften.
- Get those meatballs baking:
- Pop everything into a hot 400°F oven and bake for 15 to 20 minutes till they reach 165°F inside. You want them just golden and juicy—split one open to check if they’re set all the way through.
- Mix together and roll meatballs:
- Combine ground chicken, jalapeño, chopped herbs, breadcrumbs, garlic, egg, spices, and salt in a big bowl. Use your hands but don’t squish it too much. Roll into 14-16 balls, each about one and a half inches around, spacing them out on parchment-lined tray.
Save
Fresh jalapeño is my hidden gem in these meatballs. Most curries stick to dried blends, but this pepper makes the curry pop without overpowering. My husband thought it’d be a bit much to eat every week, but coconut milk takes the edge off and balances the spice perfectly.
How to Prep Ahead
These meatballs are freezer-friendly whether they’re cooked or raw. If they’re raw, freeze upright on a tray, then bag them once solid to store up to three months. To cook, just toss them in the oven straight from the freezer with an extra 5-7 minutes added. Cooked ones last 3–4 days in the fridge or up to two months in the freezer. The sauce is great in the fridge for five days—use an airtight container.
Ways to Make It Yours
The best part? You can change almost anything. Use turkey, beef, or a plant-based ground instead of chicken. Want less carbs? Ditch the jasmine rice for cauliflower rice. Mix up the veggies based on the season—anything fresh from the store works. Try bok choy, broccoli, or snap peas in place of green beans or carrots for a new spin.
What Goes With It
This is a total meal by itself, but you can go big with sides. Whip up a simple cucumber salad in rice vinegar for some tangy crunch. Like a bit more bite? Throw on roasted cashews or peanuts. Having friends over? Put out a little toppings bar—extra lime wedges, more herbs, and sliced chilies—so everyone can fix up their own bowl just how they like.
Save
Recipe FAQs
- → Can I use a different protein for the meatballs?
Sure thing! You can swap chicken for turkey, pork or any plant-based ground. Turkey and chicken keep things lighter while pork or meatless versions turn out richer or heartier.
- → How spicy are these meatballs?
They're kinda medium-hot if you toss in one jalapeño (seeds and all) plus a hit of cayenne. Want milder? Ditch the seeds or only use half a jalapeño. Fire it up by adding more peppers or a pinch extra of cayenne!
- → Can I make this dish ahead of time?
You bet! Meatballs keep well baked and chilled for up to two days. Make the sauce beforehand too. Warm things up when you're ready and cook the coconut rice fresh so everything tastes best.
- → What can I substitute for tahini in the curry sauce?
No tahini? Almond or cashew butter is perfect for creaminess. Sunflower butter works great if you can't do nuts. If you really have to, just use extra coconut milk and a little cornstarch to get it thick.
- → How do I store and reheat leftovers?
Pack meatballs, sauce and rice into their own containers and chill for 3 days max. Heat the meatballs in the oven at 350°F for about 10 minutes or just zap in the microwave. For the rice and veggies, microwave with a splash of water if they seem dry. Pour the sauce in a pan or microwave, and stir in a little coconut milk if it's gone extra thick.
- → Can I freeze these meatballs?
Absolutely! Once the meatballs cool, freeze them for up to 3 months in a sealed container. Let 'em thaw overnight in the fridge, then reheat in a hot oven at 350°F for 15-20 minutes till they're hot all through.