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Golden Herb-Infused Chicken Meatballs in Velvety Thai Coconut Curry Sauce

These golden chicken meatballs are infused with fresh herbs and served in a rich, velvety Thai coconut curry sauce with roasted sweet potatoes and spinach.

  • Total Time: 50 minutes
  • Yield: 4 1x

Ingredients

Scale
  • For the Meatballs:
  • 1 lb ground chicken
  • 1/4 cup breadcrumbs
  • 1 egg
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons fresh basil, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon grated ginger
  • 1 teaspoon fish sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • For the Coconut Curry Sauce:
  • 1 tablespoon coconut oil
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste
  • 1 can (14 oz) coconut milk
  • 1 cup chicken broth
  • 1 red bell pepper, sliced
  • 1½ cups roasted sweet potato cubes
  • 2 cups baby spinach
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • Juice of 1 lime

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine ground chicken, breadcrumbs, egg, cilantro, basil, minced garlic, grated ginger, fish sauce, salt, and black pepper. Mix gently until just combined.
  3. Form the mixture into 1-inch meatballs and place on the prepared baking sheet.
  4. Bake the meatballs for 15-18 minutes, until golden and cooked through.
  5. While meatballs bake, make the sauce: Heat coconut oil in a large skillet over medium heat. Add onion and cook until softened, about 3-4 minutes.
  6. Add minced garlic and grated ginger; cook for 1 minute until fragrant.
  7. Stir in red curry paste and cook for 1 minute more.
  8. Pour in coconut milk and chicken broth, stirring to combine. Bring to a gentle simmer.
  9. Add sliced red bell pepper and roasted sweet potato cubes. Cook for 5 minutes, until vegetables are tender.
  10. Stir in baby spinach and cook until wilted, about 2 minutes.
  11. Season the sauce with fish sauce, brown sugar, and lime juice. Adjust to taste.
  12. Add the baked meatballs to the sauce and simmer for 2-3 minutes, allowing flavors to meld.
  13. Serve the meatballs and sauce over steamed rice or with naan bread. Garnish with additional fresh cilantro or basil if desired.

Notes

To roast sweet potato cubes, toss peeled cubes in olive oil and salt, then roast at 400°F for 20-25 minutes until tender. For a spicier curry, add extra red curry paste or a pinch of chili flakes.

  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Method: Main Course
  • Cuisine: Thai-inspired

Nutrition

  • Calories: 485
  • Sugar: 8 g
  • Fat: 32 g
  • Carbohydrates: 28 g
  • Protein: 28 g