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–+ servings
Coconut Curry Chicken Meatball Bowls

Flavor-Packed Coconut Curry Chicken Meatball Bowls

Coconut Curry Chicken Meatball Bowls are a lively dish combining flavorful meatballs, creamy coconut milk, and vibrant spices for a comforting, gluten-free meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Chicken or Turkey or lentils/chickpeas for a plant-based option
  • 1 large Egg optional for vegan version
  • 1 cup Panko Breadcrumbs use gluten-free if desired
  • 3 cloves Garlic minced
  • 1 medium Jalapeño finely chopped
  • 1/4 cup Fresh Herbs Cilantro, Basil, or Green Onion
  • 1/2 teaspoon Turmeric
  • 1 tablespoon Yellow Curry Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Kosher Salt adjust to taste
For the Rice and Vegetables
  • 1 tablespoon Coconut Oil or Olive Oil for cooking
  • 1 cup Rice Jasmine or Quinoa
  • 1 can Coconut Milk for curry sauce
  • 2 cups Mixed Vegetables Carrots, Green Beans, Red Bell Pepper
For the Curry Sauce
  • 1 cup Coconut Milk remaining from the can
  • 2 tablespoons Maple Syrup or honey as substitute

Equipment

  • Oven
  • mixing bowl
  • skillet
  • baking sheet

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine ground chicken, egg, panko breadcrumbs, garlic, jalapeño, and herbs. Mix gently until combined.
  3. Roll the mixture into meatballs and place them on the baking sheet. Bake for 15-20 minutes until golden brown and cooked through.
  4. In a skillet, heat coconut oil over medium heat. Sauté garlic, ginger, and green onions for 2-3 minutes, then add mixed vegetables and cook until tender.
  5. Stir in rice, coconut milk, and water, cover, and let simmer for 15-20 minutes until rice is fluffy.
  6. Whisk together remaining coconut milk, tahini, garlic, maple syrup, and spices for the curry sauce.
  7. Assemble bowls with rice, vegetables, meatballs, and curry sauce. Garnish with fresh herbs.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 7gVitamin A: 2500IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in airtight containers for up to 4 days. Freeze meatballs separately from rice and sauce for up to 3 months.

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