Coconut Lime Chicken Meatballs Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://lucabites.com/coconut-lime-chicken-meatballs-recipe/
