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–+ servings
Coconut Curry Chicken Meatball Bowls

Coconut Curry Chicken Meatball Bowls for Cozy Nights

Enjoy a cozy meal with these Coconut Curry Chicken Meatball Bowls, combining spicy and creamy flavors in a gluten-free and dairy-free dish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Meatballs
  • 1 lb Ground Chicken or Turkey Use turkey for a lighter option.
  • 1 large Egg Preferably fresh.
  • 1 cup Panko Breadcrumbs Substitute with gluten-free breadcrumbs if needed.
  • 3 cloves Garlic Minced garlic adds aromatic flavor.
  • 1 Jalapeño Adjust according to heat preference.
  • 0.5 cup Fresh Herbs (Cilantro, Basil, Green Onion) Mix and match your favorite herbs.
  • 1 tsp Turmeric Optional.
  • 1 tbsp Yellow Curry Powder
  • 1 tsp Cumin
  • 1 tsp Kosher Salt Sea salt works as an alternative.
Curry Sauce & Base
  • 1 tbsp Coconut Oil or Olive Oil For sautéing.
  • 1 cup Rice (Jasmine or Brown Rice) Consider cauliflower rice for a low-carb twist.
  • 1 can Coconut Milk Light or full-fat based on preference.
Vegetables
  • 1 cup Vegetables (Carrots, Green Beans, Red Bell Pepper) Substitute with seasonal veggies if desired.

Equipment

  • mixing bowl
  • Baking Sheet
  • Skillet
  • meat thermometer

Method
 

Prepare Meatballs
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Combine ground chicken or turkey, egg, panko breadcrumbs, minced garlic, diced jalapeño, and chopped fresh herbs in a bowl. Add turmeric, yellow curry powder, cumin, and kosher salt, mix until just combined.
  3. Scoop and form meatball mixture into balls about 1-2 inches in diameter and place them on the baking sheet.
  4. Bake for 15-20 minutes until golden brown and internal temperature reaches 165°F (74°C).
Prepare Rice and Vegetables
  1. Heat coconut oil in a skillet over medium heat, add minced garlic, grated ginger, and chopped green onions. Sauté for about 2 minutes.
  2. Add sliced carrots and green beans, and cook for 4-5 minutes until tender.
  3. Add coconut milk, a pinch of salt, and rice to the skillet, bring to a simmer, cover, reduce heat, and cook for 15-20 minutes.
Assemble Bowls
  1. Whisk together additional coconut milk, tahini, minced garlic, maple syrup, and spices in a separate bowl.
  2. Layer fluffy rice and sautéed veggies in each bowl, top with baked meatballs, and drizzle with creamy curry sauce. Garnish with fresh herbs or chopped peanuts.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 900mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 20IUVitamin C: 30mgCalcium: 2mgIron: 15mg

Notes

These meatball bowls are gluten-free and dairy-free, ensuring they cater to various dietary needs. Perfect for meal prep or a cozy dinner.

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