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Tropical Coconut Curry Chicken Meatball Bowl with Sweet Potato & Spinach

A delicious tropical twist on classic chicken meatballs, simmered in a creamy coconut curry sauce with sweet potatoes and spinach.

  • Total Time: 45 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 1 1/2 lbs ground chicken
  • 1 egg
  • 1/2 cup breadcrumbs
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 red bell pepper, sliced
  • 1 cup sweet potato, cubed

Instructions

  1. In a large bowl, combine ground chicken, egg, breadcrumbs, garlic, ginger, basil, cilantro, salt, and pepper. Mix until well combined.
  2. Form the mixture into 1-inch meatballs.
  3. Heat olive oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides, about 5-7 minutes. Remove meatballs and set aside.
  4. In the same skillet, add sliced red bell pepper and cubed sweet potato. Sauté for 3-4 minutes.
  5. Pour in coconut curry sauce (if using store-bought or homemade) and bring to a simmer.
  6. Return meatballs to the skillet. Cover and cook for 10-12 minutes, until sweet potatoes are tender and meatballs are cooked through.
  7. Serve over rice or quinoa, garnished with additional cilantro if desired.
  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Method: Main Course
  • Cuisine: Tropical