Chicken Meatballs with Coconut Curry Sauce

Chicken Meatballs with Coconut Curry Sauce


"A delightful Asian-Italian fusion! Mouth watering meatballs with a creamy, slightly spicy sauce is the perfect marriage. Great served as an appetizer or main dish."
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Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

  • Cook

  1. Add the onion, garlic and ginger to a food processor. Process into a fine mash. Add the cilantro and parsley and pulse 4-5 times to chop the herbs.
  2. Add the mixture to a bowl, and toss in the cheese, bread crumbs, soy sauce, ketcup, egg & s&p. Mix by hand until well combined.
  3. Add the chicken and mix until just combined, do not over mix.
  4. Form into balls, small 1" size for appetizer or 2" for main dish.
  5. Refrigerate balls for about 30 minutes.
  6. To cook, lay balls on a cookie sheet and bake at 400 degrees for 20 minutes. You can also fry in a large saute pan in a 2 T. vegetable oil, turning often until brown on all sides.
  7. Sauce:
  8. Add coconut milk to a medium-large sauce pan and turn heat to medium/medium high.
  9. Add curry powder and wisk until well incorporated.
  10. Bring to a simmer (avoid a rapid boil), turn down heat to low-medium, and simmer for 15 minutes.
  11. In a small cup, mix cornstarch and chicken stock or water. While wisking, slowly drizzle into the simmering sauce. Stir until sauce thickens, and cook for another 5 minutes. Add salt to taste.
  12. When balls are done, add to the sauce and toss to coat.
  13. Can be made ahead and reheated on the stove top.
  14. Serve on a platter with bamboo skewers.


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