Jalapeño Coconut Curry Meatballs (Printable Version)
Zesty jalapeño meatballs and veggies come smothered in a cozy yellow coconut curry sauce. Scoop it all over soft coconut rice with a sprinkle of herbs.
# Everything You’ll Need:
→ For the meatballs
01 -
¾ teaspoon kosher salt
02 -
½ teaspoon cumin
03 -
½ teaspoon yellow curry powder
04 -
½ teaspoon ground turmeric
05 -
¼ cup finely diced green onion
06 -
¼ cup finely chopped basil
07 -
¼ cup finely diced cilantro
08 -
1 jalapeño, finely diced, seeds included
09 -
2 cloves garlic, finely minced
10 -
½ cup panko breadcrumbs
11 -
1 egg
12 -
1 pound 93% lean ground chicken or ground turkey
→ For the veggies + coconut rice
13 -
1 large red bell pepper, julienned
14 -
1 cup jasmine white rice
15 -
½ teaspoon salt, plus more to taste
16 -
⅓ cup water
17 -
1 (15 oz) can light or full-fat coconut milk
18 -
12 oz green beans, ends trimmed and cut into 2-inch pieces
19 -
2 medium carrots, sliced
20 -
¼ cup sliced green onion, white part only
21 -
1 tablespoon freshly grated ginger
22 -
3 cloves garlic, finely minced
23 -
1 tablespoon virgin coconut oil
→ For the yellow coconut curry sauce
24 -
Freshly ground black pepper
25 -
½ teaspoon salt
26 -
¼ teaspoon red cayenne pepper
27 -
½ tablespoon freshly grated ginger
28 -
1 teaspoon yellow curry powder
29 -
1-2 teaspoons pure maple syrup, to sweeten
30 -
1 clove garlic, grated
31 -
¼ cup tahini
32 -
⅓ cup light or full-fat coconut milk
→ To garnish
33 -
¼ cup sliced green onion, green part only
34 -
¼ cup julienned basil
35 -
¼ cup chopped cilantro
36 -
Lime wedges
# Steps to Cook:
01 -
Let your oven warm up to 400°F and lay some parchment down on a big baking tray. Toss everything for the meatballs together in a large bowl: ground chicken, egg, panko, garlic, jalapeño, cilantro, basil, green onions, turmeric, curry powder, cumin, and salt. Get right in there and mix with your hands. Roll into balls, scooping with your hands or a cookie scoop, and space them out on the tray. Slide into the oven and bake until firm and golden—15 to 20 minutes. Double-check they hit 165°F inside and set them aside.
02 -
Toss coconut oil into a big skillet and heat on medium-high. Drop in the garlic, ginger, and white part of green onions, plus carrots and green beans—cook for a couple of minutes. Pour in the coconut milk, water, and a little salt. Wait till it simmers, then stir in the rice. Cover it up, drop the heat to low, and let it cook for around 15 to 20 minutes. When the rice is fluffy, add in the red bell pepper, gently fold it all together. Put the lid back on, turn off the heat, and let it sit about 5 minutes. Taste and sprinkle in more salt if you need it.
03 -
While you’ve got rice and meatballs cooking, just whisk together the coconut milk, tahini, garlic, maple syrup, curry powder, ginger, turmeric, cayenne, salt, and lots of black pepper till it’s all creamy.
04 -
Spoon veggies and rice into bowls first, pile on the meatballs, then drizzle everything with sauce. Sprinkle plenty of lime, basil, cilantro, and green onion on top however you like it.
# Extra Suggestions:
01 -
Making it gluten-free? Swap out the panko with gluten-free breadcrumbs or use 2 or 3 tablespoons coconut flour.
02 -
You can use whatever veggies you like best.