Curry Chicken Meatballs Recipe Is the Most Flavorful Dinner You'll Eat This Week (30 Minutes) by Donna John
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Recipes using ground beef is one of the most googled food terms. We love our ground beef recipes, but sometimes, to change things up, cook with healthier ground chicken. Ground chicken is an inexpensive ingredient that is so versatile. This chicken curry meatballs recipe is made with ground chicken and may be one of the tastiest recipes you've made in a while!
Ground chicken is mixed with minced green onions, garlic and Worcestershire. After being shaped into meatballs, they're baked in the oven. While the meatballs cook, make the sauce! The sauce is simply sesame oil, shallots, red bell pepper, ginger, red curry paste, coconut milk, soy sauce and fish sauce. Great flavors! The meatballs are coated in the sauce and dinner is done.
Serve these baked high-protein chicken curry meatballs over rice, potatoes or quinoa. Add a fresh vegetable and you've got an easy dinner everyone will enjoy. Be sure to check out the health benefits of protein, the health benefits or bell peppers and the health benefits of curry.
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
Meatballs
- 1 pound ground chicken
- 3 green onions, minced
- 2 cloves garlic, minced or pressed
- 1 teaspoon Worcestershire sauce
Sauce
- 2 tablespoons sesame oil
- 2 shallots, finely chopped
- 2 red bell peppers, sliced
- 1 1-inch piece of fresh ginger
- 2 - 3 tablespoons red curry paste
- 14 ounces (1 can) coconut milk
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon fish sauce
- fresh chopped cilantro, for serving
Here's how to make it:
- Combine the ground chicken, green onions, garlic and Worcestershire sauce in a bowl. Mix lightly to combine. Roll into meatballs. Put the meatballs onto a parchment paper-lined baking sheet. Bake in a preheated 450-degree F oven for about 15 minutes or until cooked through. (You could substitute ground turkey for the ground chicken.)
- While the meatballs cook, heat the sesame oil in a large skillet over medium heat. Add the shallots, red bell pepper and ginger. Season with salt and pepper. Cook, stirring, about 5 minutes. Add the red curry paste and cook, stirring, 1 minute. Pour in the coconut milk, soy sauce and fish sauce. Bring to a boil,
- Put the meatballs into the sauce and stir to coat. Cook until sauce thickens, about 5 minutes. Serve over rice and garnish with chopped fresh cilantro. Store any leftovers in an airtight container in the fridge. Reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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