Clean recipe · servingdumplings.com
Coconut Lime Chicken Meatballs
Golden chicken meatballs served in a creamy coconut lime sauce with basil. A fresh, easy dinner with just the right mix of cozy and bright.
Original recipe: servingdumplings.com
- Yield:
- 4 servings
- Prep:
- 10 min
- Cook:
- 20 min
- Total:
- 30 min
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Ingredients
- 1.1 pounds ground chicken
- ½ cup breadcrumbs
- 1 egg
- 1 tsp salt
- 1 tsp coarsely ground black pepper
- 1 tsp garlic powder
- 2 tbsp avocado oil (or peanut oil, for searing)
- 4 garlic cloves (minced)
- 2 tsp brown sugar
- 1 tsp curry powder
- 1 tsp dried onion
- ½ lime (zested and juiced)
- 2 tbsp fish sauce
- 1 tsp sambal oelek (or chili flakes, more or less to taste)
- 1 can (14 oz/400 ml) unsweetened coconut milk
- 2 tsp cornstarch (dissolved in 2 tbsp water)
- 1 cup basil leaves
- chili flakes (for serving, optional )
Instructions
- Add all of the meatball ingredients to a large bowl and mix with your hands until just combined. Roll into 2-tablespoon-sized meatballs.
- Heat the oil in a large nonstick skillet over medium heat. Add the meatballs and brown them on all sides. Transfer to a clean bowl. They do not need to be cooked through at this point, they will finish cooking in the sauce.
- Add the garlic, sugar, curry powder, dried onion, and lime zest to the same skillet. Cook for 1 minute. Stir in the fish sauce, sambal oelek, coconut milk, and cornstarch slurry. Bring to a gentle boil.
- Return the meatballs to the skillet and drizzle with lime juice. Cover, reduce the heat to low, and simmer for 10 to 15 minutes, or until the meatballs are cooked through.
- Remove the lid, stir in the basil, and finish with chili flakes. Serve. Enjoy!