Jalapeño Coconut Curry Chicken Meatball Bowls
Flavorful jalapeño curry chicken meatballs with gorgeous veggies and a delicious, sweet and savory yellow coconut curry sauce. These protein-packed curry chicken meatball bowls are easy to make for the perfect weeknight meal!
Servings 4 servings
Calories 619cal
Ingredients
- For the meatballs:
- 1 pound 93% lean ground chicken (or ground turkey)
- 1 egg
- ½ cup panko breadcrumbs
- 2 cloves garlic, finely minced
- 1 jalapeño, finely diced (seeds included)
- ¼ cup finely diced cilantro
- ¼ cup finely chopped basil
- ¼ cup finely diced green onion
- ½ teaspoon ground turmeric
- ½ teaspoon yellow curry powder
- ½ teaspoon cumin
- ¾ teaspoon kosher salt
- For the veggies + coconut rice:
- 1 tablespoon virgin coconut oil
- 3 cloves garlic, finely minced
- 1 tablespoon freshly grated ginger
- ¼ cup sliced green onion (white part only)
- 2 medium carrots, sliced
- 12 oz green beans, ends trimmed and cut into roughly 2 inch long pieces
- 1 (15 oz) can light or full fat coconut milk
- ⅓ cup water
- ½ teaspoon salt, plus more to taste
- 1 cup jasmine white rice
- 1 large red bell pepper, julienned
- For the yellow coconut curry sauce:
- ⅓ cup light or full fat coconut milk
- ¼ cup tahini
- 1 clove garlic, grated
- 1-2 teaspoons pure maple syrup, to sweeten
- 1 teaspoon yellow curry powder
- ½ tablespoon freshly grated ginger
- ½ teaspoon ground turmeric
- ¼ teaspoon red cayenne pepper
- ½ teaspoon salt
- Freshly ground black pepper
- To garnish:
- Lime wedges
- ¼ cup chopped cilantro
- ¼ cup julienned basil
- ¼ cup sliced green onion (green part only)
Instructions
- For the meatballs: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl mix add all ingredients for the meatballs: ground turkey, egg, breadcrumbs, garlic, jalapeno, cilantro, basil, green onion, ground turmeric, yellow curry powder, cumin and salt. Use clean hands to mix together the turkey. Use a medium cookie scoop or your hands to gather the meatballs. Roll into balls and place on the prepared cookie sheet, 2 inches apart. You should end up with about 14-16 meatballs.
- Bake for 15-20 minutes or until cooked through and the meat thermometer reads 165 degrees F. Set aside.
- For the rice: Add coconut oil to a large deep skillet or pan and place over medium high heat. Once oil is hot, add in garlic, ginger, green onions (white part only), sliced carrots and green beans. Saute for 2 minutes, then add in coconut milk, water and salt. Bring to a simmer then stir in the rice. Immediately cover the pot, reduce heat to low and cook for 15-20 minutes.
- After rice cooks, fluff with a fork, then gently fold in the red bell pepper. Cover again, turn off the heat and allow rice to continue steaming for 5 more minutes. Taste and season with more salt if desired.
- For the sauce: While everything cooks, whisk together all ingredients for the curry sauce in a medium bowl until smooth.
- To serve: Divide rice and veggies between bowls, then top with meatballs and drizzle the curry sauce over the top. Finish off with a squeeze of fresh lime and garnish with fresh cilantro, fresh basil and green onion.
Notes
To make gluten free: simply use gluten free bread crumbs or 2-3 tablespoons of coconut flour in place of the panko bread crumbs.
See the full post for tips, tricks, and ways to customize these meatball bowls!
Nutrition
Serving: 1serving (based on 4) | Calories: 619cal | Carbohydrates: 62.2g | Protein: 33.3g | Fat: 28.1g | Saturated Fat: 13.5g | Fiber: 6.4g | Sugar: 7.3g