Curry Chicken Meatballs
The perfect weeknight meal made easy and ready in 30 minutes. This recipe is great for meal prep, be sure to make extra meatballs, they are addicting.
Servings: 6 servings
Ingredients
- 2 lbs ground chicken
- 1 cup panko bread crumbs
- 2 large eggs
- 1 tablespoon garlic paste or minced garlic
- 1/2 teaspoon coarse kosher salt
- 4 cups chicken broth
- 1 tablespoon curry can add an additional tablespoon for desired flavor
- 1 tablespoon harissa
- 1/2 lime, juiced
- 1/2 cup coconut milk or coconut cream
- 1 lb broccoli florets, cut
- 1/2 cup onion, diced
- 1 cup carrots, sliced or chopped about 2-3 carrots
- 1 cup celery, sliced
Instructions
- Preheat the oven to 425°.
- Prepare the chicken meatballs by adding the ground chicken to a medium bowl, along with bread crumbs, garlic, and eggs, and mix well.
- Scoop into 2 tablespoon-sized balls, roll, and place on a baking sheet.
- Place the baking sheet in the oven, the meatballs will be done when they reach an internal temperature of 165°. Which usually takes about 15 minutes.
- If baking broccoli, prep the broccoli by cutting the florets bite-sized then place them on a baking sheet with a drizzle of oil and roast the broccoli on the rack under the meatballs in the oven. Broccoli usually takes about 10 minutes.
- In a large pot or 5 qt dutch oven saute the onion, carrot, and celery.
- add the chicken broth, curry, harissa, coconut milk/cream cook over medium heat, and bring to a simmer.
- Add the meatballs to the sauce when they are finished baking.
- make a cornstarch slurry if you want the sauce thick, use 1/2 cup water and 1 tablespoon of cornstarch mixed smooth then pour into the simmering sauce. Double this portion if needed for the desired thickness.
- Finish the dish by adding fresh lime juice and chopped cilantro.
- Serve over rice, add broccoli or any additional cooked vegetable you prefer.
- If desired, add additional curry or harissa, add crushed red pepper flakes for more spice, add more coconut milk for less spice, and add pineapple for a slightly sweet and acidic flavor.
- Add salt and pepper to taste.
Notes
When meal-prepping this dish, I prefer to roast the broccoli in the oven as opposed to putting it in the broth, the added liquid makes the broccoli mushy when reheated. Roasted broccoli tastes better when reheated. Place the broccoli on a baking sheet, drizzle with avocado/olive oil, and cook at 400° for 10 minutes.