Coconut Lime Chicken Meatballs Recipe

Introduction

These Coconut Lime Chicken Meatballs are a flavorful weeknight dinner that feels special without the fuss. Juicy chicken meatballs are simmered in a creamy, tangy coconut lime sauce brightened with fresh basil. Simple ingredients come together for a satisfying meal that’s both cozy and vibrant.

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, 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

1. Step 1: In a large bowl, combine ground chicken, breadcrumbs, egg, salt, black pepper, and garlic powder. Mix gently with your hands until just combined, then roll into 2-tablespoon-sized meatballs.
2. Step 2: Heat avocado oil in a large nonstick skillet over medium heat. Add meatballs and brown on all sides. Transfer browned meatballs to a clean bowl; they don’t need to be cooked through yet.
3. Step 3: In the same skillet, add minced garlic, brown sugar, curry powder, dried onion, and lime zest. Cook for 1 minute until fragrant.
4. Step 4: Stir in fish sauce, sambal oelek, coconut milk, and the cornstarch slurry. Bring the mixture to a gentle boil.
5. Step 5: Return the meatballs to the skillet and drizzle with lime juice. Cover the skillet, reduce heat to low, and simmer for 10 to 15 minutes, or until meatballs are cooked through.
6. Step 6: Remove the lid, stir in fresh basil leaves, and sprinkle with chili flakes if using. Serve warm and enjoy!

Tips & Variations

• Add broccoli, spinach, or cauliflower to the sauce for extra vegetables; cook until tender.
• Increase sambal oelek for more heat, or adjust to your spice preference.
• Swap ground chicken for ground pork or turkey for different flavors.
• Use cilantro instead of basil for a different herbal note.
• Serve with steamed rice, warm naan, rice noodles, or cauliflower rice for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, cool completely, then transfer to airtight containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove or in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey instead of chicken?

Yes, ground turkey works well as a substitute and will deliver a similar texture and flavor.

How can I make this dish less spicy?

Simply reduce or omit the sambal oelek or chili flakes. You can always add a small amount later if you want a bit of heat.

Coconut Lime Chicken Meatballs Recipe

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★★★★★

4.7 from 76 reviews

Golden chicken meatballs cooked in a creamy, tangy coconut lime sauce with fresh basil, offering a perfect balance of cozy and bright flavors. This easy-to-make dish is ideal for weeknight dinners, combining simple ingredients into a flavorful, restaurant-quality meal at home.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Fusion (Southeast Asian-inspired)

Ingredients

Scale 1x2x3x

Chicken Meatballs

• 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)

Coconut Lime Sauce

• 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

1. Mix Meatball Ingredients: In a large bowl, combine ground chicken, breadcrumbs, egg, salt, black pepper, and garlic powder. Use your hands to mix until just combined. Shape the mixture into 2-tablespoon-sized meatballs.
2. Sear Meatballs: Heat avocado oil in a large nonstick skillet over medium heat. Add the meatballs and brown all sides evenly. They do not need to be fully cooked at this stage. Once browned, transfer the meatballs to a clean bowl and set aside.
3. Prepare Sauce Base: In the same skillet, add minced garlic, brown sugar, curry powder, dried onion, and lime zest. Cook for about 1 minute until fragrant, stirring constantly to prevent burning.
4. Add Liquids and Thicken: Stir in fish sauce, sambal oelek, coconut milk, and the cornstarch slurry. Bring the mixture to a gentle boil, stirring occasionally to combine.
5. Simmer Meatballs in Sauce: Return the browned meatballs to the skillet and drizzle with lime juice. Cover the pan, reduce heat to low, and let simmer for 10 to 15 minutes, or until the meatballs are fully cooked through and the sauce has slightly thickened.
6. Finish and Serve: Remove the lid and stir in fresh basil leaves. Optionally sprinkle with chili flakes for extra heat. Serve the meatballs hot with your choice of steamed rice, naan, or quinoa. Enjoy!

Notes

• You can add vegetables like broccoli, spinach, or cauliflower to the sauce for extra nutrition.
• Adjust the level of heat by adding more or less sambal oelek.
• Ground chicken can be substituted with ground pork or turkey if preferred.
• For a different herb note, swap fresh basil for fresh cilantro.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• To freeze, cool completely and store in airtight containers for up to 3 months; thaw overnight before reheating.

Keywords: chicken meatballs, coconut lime sauce, creamy sauce, quick dinner, easy weeknight meal, basil, ground chicken, Southeast Asian flavors