Description
Succulent chicken meatballs infused with aromatic spices in a tantalizing coconut curry sauce, perfect for weeknight dinners.
Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup chopped cilantro
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon soy sauce
- 1 egg
- 1 can (13.5 oz) coconut milk
- 1 tablespoon red curry paste
- Salt and pepper to taste
Instructions
- Combine ground chicken, breadcrumbs, chopped cilantro, chopped green onions, minced garlic, grated ginger, soy sauce, egg, and a sprinkle of salt and pepper in a large bowl.
- Form into meatballs, about 1 inch in diameter, rolling gently between your palms.
- Heat a couple of tablespoons of oil in a large skillet over medium heat.
- Cook meatballs until golden brown on all sides, about 8-10 minutes.
- Reduce heat and add coconut milk and red curry paste; stir gently and let simmer for 10 minutes.
- Serve warm over fluffy jasmine rice or alongside noodles.
Notes
These meatballs are great for meal prep! Store in the fridge for a couple of days or freeze for up to 2 months. Can substitute ground turkey for a leaner option.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg