These Curry Chicken Meatballs are packed with delicious-ness and also really nice to look at. They have a mild curry flavor, but enough to make your mouth water for more. I love adding curry to everything because it is such an exciting flavor that is not like anything else.
Some people believe that “healthy” eating- whatever that means to you- has to be boring. I am here to prove you wrong! You don’t need to eat bland to eat healthily. Spices, fresh veggies, and quality meat all help to intensify the flavor profile in each of your meals. You also don’t need to spend a lot of time in the kitchen to create a delicious meal. This one takes about 25-30 minutes. Don’t be afraid to experiment with new spices or foods and make your meals simple!
I love making chicken meatballs in the air fryer because you can make multiple batches really quickly. This also allows you to be able to freeze some for a meal down the line. These are almost the exact same meatballs as my Asian Chicken Meatballs, which is a good example that these can be used in so many ways.
Tips for Curry Chicken Meatballs:
- Serve with lots of veggies because this sauce is good on everything. I serve them over cauliflower rice and some green beans. You can use regular rice or quinoa too!
- Like I mentioned above, make extra meatballs to freeze for later.
- If you like it spicy, don’t be afraid to add some Thai chilis to the mix or extra Sriracha.
- If you like less spice, just leave the Sriracha out.
- For kids, serve the meatballs plain or with the sauce on the side so they can try it.
I used Greensbury Market ground chicken, which is my favorite because it is delivered right to my door and is free of all the nasty stuff (GMOs, hormones, etc). All their meat is also sustainably raised and grass-fed (beef, pork, etc). You can use the code ALTITUDE for 10% off your order.
Curry Chicken Meatballs
Ingredients
Chicken Meatballs
- 1 pound Ground chicken
- 1 Egg
- 1 tbsp Garlic powder
- 1 tbsp Coconut aminos
- 1 tbsp Green onions chopped
- 1 tbsp Cilantro chopped
- 1/4 tsp Red pepper flakes
- 1 tsp Salt
- 1 tsp Pepper
Curry sauce
- 1 Red pepper diced
- 1/2 White onion diced
- 1 can Coconut milk
- 1 tbsp Green curry paste
- 1 tbsp Coconut aminos
- 1 tbsp Garlic minced
- 1 tsp Curry powder
- 1 tsp Ground ginger
- 1 tbsp Avocado oil
- 1 tbsp Rice vinegar
- 1 tsp Sriracha
- Salt and pepper to taste
- Green onion and cilantro for garnish
Instructions
- Combine meatball ingredients in a large mixing bowl. Mix with your hands until combined, but be sure not to over mix so that the meatballs don’t dry out.
- Use a 1-inch meat baller (or scoop) to scoop out the meatballs. Spray the bottom of the air fryer with non-stick spray and place all the meatballs on a greased tray. Air fry for 12 minutes at 375 degrees. If you don’t have an air fryer, cook meatballs on a sheet tray lined with parchment paper in the oven for 20-25 minutes at 400 degrees.
- While the meatballs are cooking heat a pan to medium heat and add 1 Tbsp avocado oil to your pan. Then toss in the onion, red bell pepper, and garlic to the pan. Saute for about 5 minutes.
- Once veggies are cooked down, add the rest of the curry ingredients, leaving out the green onion and cilantro for garnish. Simmer the curry sauce for about 10 minutes.
- Once meatballs are cooked, add them to the curry sauce and simmer for another 5 minutes.
- Serve meatballs and sauce alone or if you choose to, you can serve it over cauliflower rice or regular rice! Top with green onion and cilantro. Enjoy!!
Notes
- Like I mentioned above, make extra meatballs to freeze for later.
- If you like it spicy, don’t be afraid to add some Thai chilis to the mix or extra Sriracha.
- If you like less spice, just leave the Sriracha out.
- For kids, serve the meatballs plain or with the sauce on the side so they can try it.
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