These Thai chicken curry meatballs are a high protein and easy to make dinner recipe that are packed with flavor and gluten free. Serve with rice, noodles or roasted veggies for a paleo dinner!
‘Tis the season for cozy meals! These Thai chicken meatballs have been on repeat in my kitchen and I’m still not sick of them.
They’re pan fried until crispy, then coated in a coconut curry sauce that is similar to my red curry noodles.
These chicken meatballs are made without breadcrumbs, just a bit of tapioca starch to absorb moisture and keep these low carb and paleo friendly. They’re made with a base of ground chicken, some fresh herbs, egg, tapioca and salt.
They’re made in just one pan, ready in 30 minutes and perfect for a family favorite weeknight dinner. If you love this recipe, try my curry salmon bowls, turkey meatballs or lentil tortilla soup next.
Why you’ll love this recipe
- High protein
- Easy to make
- Packed with flavor
- Perfect for meal prep
- Freezer friendly
How to make Thai curry chicken meatballs
Combine all ingredients for the meatballs, aside from the oil, in a mixing bowl.
Mix until well combined.
Use a small cookie scoop or about 1 1/2 tablespoons and roll into balls. If the mixture is sticking, it helps to get your hands slightly wet. You should end up with about 24 meatballs.
Heat the olive oil in a skillet over medium heat. Once warm, add the meatballs and fry on each side for about 2-3 minutes or until cooked through.
Meanwhile, whisk together all ingredients for the curry sauce in a small bowl until smooth.
Once the meatballs are cooked and golden brown, add in the sauce and simmer for about 10-15 minutes to allow the sauce to thicken and coat the meatballs.
Whisk together all ingredients for the yogurt sauce. If you want it thinner, whisk in about 1-2 tablespoons of water.
Serve with fresh rice, cauliflower rice, rice noodles etc and fresh cilantro, the yogurt sauce and chopped peanuts on top.
Serving suggestions
I love serving these Thai chicken meatballs with fresh jasmine rice, cauliflower rice or my cilantro lime rice for extra flavor.
You can also do rice noodles or enjoy them as is for a low carb high protein recipe! For lots of flavor, you can serve with one of my favorite asian noodle recipes.
As far as veggies go, I love sautéing some broccoli and red bell peppers along with the meatballs (when they’re about halfway cooked), then adding in the curry sauce so everything soaks up the flavor.
How to store and freeze
Once prepared, these Thai chicken meatballs will keep in the fridge for about 3 days. You can store them right in the sauce, but it will thicken quite a bit as it sits.
I like to reheat them right on the stove until warm through the center, then serve as usual with rice, veggies etc.
If you want to freeze them, just allow them to cool completely, then transfer to a freezer safe bag or container for up to 2 months. Let thaw in the fridge then reheat on the stove.
Tips for success
What’s the best curry paste?
Some Thai curry pastes are much spicer than others, I used the brand Thai kitchen which is fairly mild. If you use a different brand, just start with a smaller amount and adjust as needed so it doesn’t get too spicy!
How to I prevent meatballs from falling apart?
The egg and tapioca starch in the meatballs are key for ensuring these chicken meatballs don’t fall apart. They’ll help bind all ingredients together and the tapioca will also help absorb some excess moisture.
Why are my meatballs tough?
To avoid meatballs that have a tough, chewy texture, mix only until combined. Over mixing can lead to an unpleasant texture!
Make it dairy free!
Sub the greek yogurt for your favorite dairy free coconut yogurt for a dairy free option. I also love the Kite Hill Greek style yogurt for this! Just be sure to use plain and nothing sweetened or with vanilla.
More easy dinner recipes!
- Red Lentil Dahl
- Gluten Free Chicken Piccata
- Thai Chickpea Curry
- White Bean Soup
- Teriyaki Chicken Meatballs
Try this recipe? Leave a comment and rating below and let us know how it turns out! Follow along on instagram for more gluten free recipes & updates.
Thai Curry Chicken Meatballs
by: claire cary
Ingredients
Meatballs
- 1 pound ground chicken
- 3 tablespoons chopped green onion
- 3 tablespoons finely diced cilantro
- 1 teaspoon fresh grated ginger
- 1 teaspoon fresh chopped garlic
- 1 teaspoon salt
- 1 egg
- 2 tablespoons tapioca starch
- 2 tablespoons olive oil for frying
Curry Sauce
- 1 15 ounce can full fat coconut milk
- 3 tablespoons red curry paste
- 2 tablespoons tomato paste
- 1 tablespoon low sodium soy sauce/tamari
- 2 teaspoons minced garlic
- 2 teaspoons honey
- 1 tablespoon lime juice
- 2 teaspoons tapioca starch
- ¼ teaspoon salt
- ¼ teapoon black pepper
Yogurt Sauce
- ½ cup plain greek yogurt
- Juice from 1 lemon or lime
- ½ teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon finely chopped cilantro
Instructions
- Combine all ingredients for the meatballs, aside from the oil, in a mixing bowl.
- Mix until well combined.
- Use a small cookie scoop or about 1 1/2 tablespoons and roll into balls. If the mixture is sticking, it helps to get your hands slightly wet. You should end up with about 24 meatballs.
- Heat the olive oil in a skillet over medium heat. Once warm, add the meatballs and fry on each side for about 2-3 minutes or until cooked through.
- Meanwhile, whisk together all ingredients for the curry sauce in a small bowl until smooth.
- Once the meatballs are cooked and golden brown, add in the sauce and simmer for about 10-15 minutes to allow the sauce to thicken and coat the meatballs.
- Whisk together all ingredients for the yogurt sauce. If you want it thinner, whisk in about 1-2 tablespoons of water.
- Serve with fresh rice, cauliflower rice, rice noodles etc and fresh cilantro, the yogurt sauce and chopped peanuts on top.
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