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- 1 lb ground chicken or turkey - 1/2 cup breadcrumbs - 1/4 cup fresh cilantro, finely chopped - 1 tablespoon fresh ginger, minced - 1 tablespoon garlic, minced - 1 tablespoon curry powder - 1 teaspoon ground turmeric - 1/2 teaspoon salt - 1 can (14 oz) coconut milk - 2 tablespoons red curry paste - 1 tablespoon soy sauce - 1 tablespoon freshly squeezed lime juice - 1 red bell pepper, diced into small pieces - 1 cup fresh spinach leaves These ingredients bring rich and exciting flavors to the dish. The ground chicken or turkey serves as the base for the meatballs. The breadcrumbs help hold everything together. Fresh cilantro adds a bright taste, while ginger and garlic bring warmth. Curry powder and turmeric give the meatballs a lovely color and depth. Coconut milk and red curry paste form a creamy, flavorful sauce. Soy sauce and lime juice add a touch of saltiness and acidity. Finally, the red bell pepper and spinach provide a nutritious crunch and vibrant color. - Jasmine rice - Garnishes like lime wedges and chopped cilantro Serving the coconut curry meatballs over jasmine rice makes a perfect meal. The rice soaks up the delicious sauce. Adding lime wedges and cilantro on top not only looks nice but also adds fresh flavor. Enjoy your meal! {{ingredient_image_2}} - Preheat the oven to 400°F (200°C). - Line a baking sheet with parchment paper. - In a big bowl, mix 1 lb of ground chicken or turkey, 1/2 cup breadcrumbs, 1/4 cup chopped cilantro, 1 tablespoon minced ginger, 1 tablespoon minced garlic, 1 tablespoon curry powder, 1 teaspoon ground turmeric, and 1/2 teaspoon salt. - Use your hands or a spoon to mix well until everything is combined. - Shape the mixture into meatballs about 1 inch wide. - Place the meatballs on the lined baking sheet, leaving space between them. - Bake in the oven for 20-25 minutes, until golden brown and cooked through. - While the meatballs bake, heat a large skillet over medium heat. - Pour in 1 can of coconut milk, then add 2 tablespoons of red curry paste, 1 tablespoon of soy sauce, and 1 tablespoon of lime juice. - Whisk until smooth and let it simmer gently, stirring now and then. - Once the sauce simmers, add 1 diced red bell pepper and 1 cup of fresh spinach. - Stir them into the sauce and cook for 3-5 minutes until the spinach wilts and the bell pepper softens. - Carefully add the baked meatballs to the skillet with the curry sauce. - Toss gently to coat the meatballs in the sauce. - Let everything simmer on low heat for 5 more minutes to blend the flavors. - Serve the meatballs over cooked jasmine rice. - Drizzle with extra coconut curry sauce and enjoy! - Ensuring meatballs hold together: To keep your meatballs from falling apart, use breadcrumbs and mix well. The breadcrumbs help bind the meat. Make sure to shape them gently but firmly. - Checking doneness of meatballs: Bake the meatballs until they are golden brown. You can also cut one in half to check if it's cooked through. The inside should be no longer pink. - Adjusting spice levels: If you want more heat, add extra red curry paste. Start with a little and taste as you go. You can also add fresh chili for more spice. - Adding acidity for brightness: A squeeze of lime juice brightens the dish. Add it to the curry sauce just before serving. This lifts the flavors and makes it taste fresh. Pro Tips Use Fresh Herbs: Fresh cilantro adds a burst of flavor to the meatballs and sauce. If possible, use fresh ingredients to elevate your dish. Adjust the Heat: If you like it spicier, add more red curry paste or a pinch of cayenne pepper to the sauce for an extra kick. Meatball Variations: Feel free to substitute ground chicken or turkey with ground beef, lamb, or even a plant-based alternative for a different flavor profile. Make Ahead: Prepare the meatballs and sauce in advance, then store them separately in the fridge. Reheat when ready to serve for a quick weeknight dinner. {{image_4}} You can swap out ground chicken for different meats. Ground turkey works great too. If you prefer red meat, try ground beef. For a plant-based option, use plant-based meat. Each choice brings its own flavor. Adjust cooking time if you use a different protein to ensure it's cooked through. Feel free to change up the veggies. You can add carrots, zucchini, or mushrooms. Each vegetable adds a unique taste and texture. For herbs, try basil or mint for a fresh twist. These swaps keep the dish exciting and allow you to use what you have. You can inspire your coconut curry meatballs with different cuisines. For a Thai twist, add lemongrass or Kaffir lime leaves. These flavors brighten the dish. If you lean toward Indian flavors, use garam masala and add peas. Both variations give a delightful spin to this recipe. To store leftovers, let the dish cool. Place the meatballs and sauce in an airtight container. You can keep it in the fridge for up to three days. For longer storage, freeze the meatballs and sauce in a freezer-safe container. It will last up to three months. To reheat, take it out of the fridge or freezer. If frozen, thaw it in the fridge overnight. Heat it gently in a skillet over low heat. Stir often to warm it evenly. You can also microwave it in a bowl for quicker reheating. Just cover it to avoid splatters. For the best taste, eat the dish within three days if kept in the fridge. When frozen, it stays fresh for about three months. To keep flavors strong, store it tightly sealed. Avoid letting air in. This helps prevent freezer burn and keeps your meal tasty. You can use ground turkey for a leaner option. Ground beef also works well. If you want a plant-based choice, try lentils or chickpeas. These alternatives still provide great flavor and texture. Yes, you can make these meatballs ahead of time. Prepare the meatballs and sauce, then store them separately in the fridge. You can also freeze them for up to three months. Just thaw and reheat when you are ready to eat. Coconut milk adds creaminess and flavor. If you want a lighter option, try using low-fat coconut milk or almond milk. However, this may change the taste of the dish. To add heat, include fresh chili peppers or a dash of cayenne pepper. You can also increase the amount of red curry paste. Adjust according to your spice preference for the best flavor. Serve these meatballs with jasmine rice for a classic combination. Naan bread or quinoa are great choices too. Fresh salads or steamed vegetables can also balance the richness of the curry. This blog shared a tasty meatball recipe, made with ground chicken or turkey, fresh herbs, spices, and coconut milk. I covered how to prep, bake, and serve the meatballs with a rich curry sauce. You can modify the recipe by using different proteins or spices to suit your taste. Remember, leftovers can be stored in the fridge or freezer for later. Enjoy making this dish, and don’t hesitate to get creative. Cooking should be fun and fulfilling.

Coconut Curry Meatballs

Delicious meatballs made with ground chicken or turkey, seasoned with curry spices, and served in a creamy coconut curry sauce with vegetables.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb ground chicken or turkey
  • 0.5 cup breadcrumbs
  • 0.25 cup fresh cilantro, finely chopped
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 0.5 teaspoon salt
  • 1 can (14 oz) coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon soy sauce
  • 1 tablespoon freshly squeezed lime juice
  • 1 red bell pepper diced into small pieces
  • 1 cup fresh spinach leaves
  • cooked jasmine rice, to serve

Instructions
 

  • Preheat the Oven: Set your oven to 400°F (200°C). To prevent sticking, line a baking sheet with parchment paper.
  • Prepare the Meatball Mixture: In a spacious mixing bowl, combine the ground chicken (or turkey), breadcrumbs, chopped cilantro, minced ginger, minced garlic, curry powder, turmeric, and salt. Use your hands or a large spoon to mix thoroughly until all ingredients are evenly integrated.
  • Form and Bake the Meatballs: With your hands, shape the mixture into meatballs approximately 1 inch in diameter. Place each meatball on the lined baking sheet, ensuring they are spaced apart. Bake in the preheated oven for 20-25 minutes, or until the meatballs are thoroughly cooked and show a golden-brown color.
  • Create the Curry Sauce: While the meatballs are baking, heat a large skillet over medium heat. Pour in the coconut milk, then whisk in the red curry paste, soy sauce, and lime juice until smooth. Allow the mixture to gently simmer, stirring occasionally to incorporate all flavors.
  • Add the Vegetables: Once the sauce is simmering, introduce the diced red bell pepper and fresh spinach to the skillet. Stir the vegetables into the sauce, cooking for about 3-5 minutes until the spinach is wilted and the bell pepper is tender.
  • Combine Meatballs with Sauce: Carefully add the baked meatballs into the skillet with the coconut curry sauce. Gently toss the meatballs in the sauce to coat them evenly. Let everything simmer together on low heat for an additional 5 minutes to let the flavors meld beautifully.
  • Serve and Enjoy: To serve, scoop the coconut curry meatballs over a warm bed of jasmine rice. Generously drizzle with additional coconut curry sauce for extra flavor.

Notes

For a vibrant presentation, garnish the dish with additional chopped cilantro and lime wedges.
Keyword chicken, coconut, curry, meatballs, turkey