Coconut Curry Chicken Meatballs #ChickenDotCa

I’m so excited to announce that I’m joining forces with Chicken Farmers of Canada again this year to bring you some amazing Canadian chicken recipes. So let’s kick off the year right with these healthy Coconut Curry Chicken Meatballs.

Whole 30 Coconut Curry Chicken Meatballs - these clean eating meatballs are so darn good. Creamy curry with a hint of lime makes this paleo dinner a favorite of the whole family. 21 Day Fix approved!

I was brand ambassador for Chicken Farmers in 2016 and I’m thrilled that I was chosen to share all things chicken again.

Not only do I get to create new chicken recipes, but I also get to learn alongside you about farming practices when it comes to raising chickens. Did you know that there are several farming methods? I talked about these methods in this recipe for Southwestern Chicken Stuffed Peppers but I’ll list them here again:

Free Range: Free range birds must have access to the outdoors (varies from farm to farm).

Free Run: Free run chickens do not need to be raised outside but they are required to be able to move around freely within the barn. All chickens raised for meat in Canada are free run.

Grain Fed: This is mostly for marketing. All chicken in Canada is given a feed that consists of at over 88% grain.

Halal: Meat that comes from chicken that are well-rested and handled in a way the minimizes suffering. This practice is common in the Muslim faith.

Hormone Free and/or Steroid Free: Hormones have been banned from chicken since the 1960’s in Canada.

Did you know that hormones have been banned from farm raised chickens in Canada since the 1960s? Click To Tweet

Kosher: Kosher means that this fits the dietary requirements of Jewish law.

Organic Chicken: Organic chicken is raised to a specific standard as laid out by the Canadian General Standards Board, in addition to the standards set by an organic certification board. Generally, chicken must be raised with certified organic feed that contains no animal by-products or antibiotics and any supplements, such as vitamins, must be approved by a certification body.

Vegetarian Grain Fed: This means that the feed has no animal by-products. For the protein source, soy is included but keep in mind that it can alter the taste and color of the meat.

Raised Without Antibiotics: This means that the chicken was raised without any antibiotics.

Raised By a Canadian Farmer

When you’re shopping, keep your eyes peeled for the logo seen above. That’s how you know that your chicken has been raised by a Canadian farmer, which not only helps out our economy but gives peace of mind knowing that our chicken is regulated through auditable programming. If you don’t see this symbol, ask your store to get it in! We need our voices to be heard that Canadians want Canadian raised chicken.

Paleo chicken meatballs with a coconut curry lime sauce

Coconut Curry Chicken Meatballs

Whole 30 Coconut Curry Chicken Meatballs - these clean eating meatballs are so darn good. Creamy curry with a hint of lime makes this paleo dinner a favorite of the whole family. 21 Day Fix approved!

I’m writing this on January 9th, which is day 1 of my Whole30 challenge. Working with chicken is perfect because it’s so versatile. I can make any recipe I want with it, and it’s easy to make healthy, paleo, or Whole30 approved recipes. These Coconut Curry Chicken Meatballs were really tasty. I served them with a simple cauliflower rice.

Whole30 Chicken Meatballs

FYI – the raw part of this is very goopy, but they come together nicely when baked up, so don’t worry when you start it.

4.5
4.5 / 5 (2 Reviews)
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Coconut Curry Chicken Meatballs

These clean eating meatballs are so darn good. Creamy curry with a hint of lime makes this paleo dinner a favorite of the whole family. 21 Day Fix approved!

Ingredients:

Meatballs

  • 1/2 cup roughly chopped carrots
  • 1/4 red onion, chopped
  • 2 tbsps freeze dried cilantro
  • Juice of 1 lime
  • 2 tbsps basil
  • 1 tbsp coconut aminos (or soy sauce if not Whole30)
  • 1 tsp ground ginger
  • 1 clove garlic
  • 1/2 tsp ground cumin
  • 1/4 tsp red chili flakes
  • 1/4 tsp each sea salt and pepper
  • 1 lb ground chicken

Sauce

  • 1 can coconut milk
  • 1 tbsp red curry paste
  • 1 tbsp almond butter
  • 2 tbsp lime juice
  • 1 tsp minced garlic

Directions:

Pre-Heat Oven to 400F

Meatballs

  1. Place all the ingredients (but the chicken) into a high-powered blender or food processor and pulse until chopped.
  2. Add the chicken and mix well.
  3. Roll into 1 1/2 – 2″ balls and place them on a lined or greased pan.
  4. Bake for 20 minutes, roll the meatballs over and bake them for an additional 15.

Sauce

  1. In a large skillet, over medium heat, heat the coconut milk.
  2. Add the rest of the ingredients and simmer for 10 minutes, stirring constantly.

Putting It Together

  1. Add the meatballs to the sauce, stir them around and simmer for 2-3 minutes.
  2. Serve over cauliflower rice.

Nutrition Information

Yield: 20 meatballs, Serving Size: 3 meatballs with sauce

  • Amount Per Serving:
  • Calories: 280 Calories
  • Total Fat: 22.9g
  • Saturated Fat: 15.3g
  • Cholesterol: 65.3mg
  • Sodium: 122.6mg
  • Carbohydrates: 6.2g
  • Fiber: 1g
  • Sugar: 1.5g
  • Protein: 15.7g
All images and text ©.
 Whole 30 Coconut Curry Chicken Meatballs - these clean eating meatballs are so darn good. Creamy curry with a hint of lime makes this paleo dinner a favorite of the whole family. 21 Day Fix approved!

Want more healthy recipe inspiration? Head to Chicken.ca and search for their recipes. Regardless of your dietary needs or what you’re craving, you can search the site based on what you’re looking for. Check out and follow the Chicken Farmers of Canada on the follow social profiles: Facebook, Twitter, Instagram and Pinterest.

Disclosure: I am participating in the Chicken Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.

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Randa Derkson

I believe that the kitchen is the heart of the home. Whether it’s discussing your day, sharing the highlights of your trip, or just having quality time with a loved one; lives are brought together at the kitchen table.

44 comments on “Coconut Curry Chicken Meatballs #ChickenDotCa”

  1. I’m not able to have carrots, do you think subbing some shredded zucchini would work well? Thanks!

  2. very combine recipe but I think it is worth to make an effort. Thank you for sharing

  3. I tried these out today – they were delicious! I’m always looking for new ways to use ground chicken and I’d loved this take on meatballs & sauce.

    • Thanks for leaving your feedback Chrissy! I’m so glad you liked them 😀 I’m always looking for new ground chicken recipes too!

  4. Hello, how did you get your sauce to be/look so creamy? Mine is super watery due to the coconut milk (used full fat version). What do you think?

    • Hey Jill,

      Did you simmer the sauce for long enough? We very well could be at different elevations and maybe your simmer time needs to be a little longer 🙂

    • I had the same issue. I simmered for at least twice as long as recommended but it still didn’t get creamy. Tasted good but definitely didn’t get thick.

    • I’m curious if the brands of coconut milk vary that way. I recently read a review on coconut milks where a lady was making coconut whipped cream and only a few brands worked out. This is interesting, thanks for bringing this to my attention. I’ll be making it again and trying a different brand.

      Do you know what you used?

    • When I make my own coconut curry, I use about a tablespoon of cornstarch to thicken. If you can’t find thick enough coconut milk, that would be another option.

  5. I can’t find red curry paste anywhere. Is there a substitute you would suggest?

    • Oh no! It’s usually in the indian section. Thai Kitchen is the popular brand I see everywhere. It’s a tiny little jar. I’m not sure what would work as a sub.

  6. Do you add the raw chicken to the blender/food processor?

  7. These chicken meatballs were delicious! My family balked when they saw me using ground chicken and when I opened a can of coconut milk. But guess what? They asked for more after trying a few….even my pickiest eaters. I was hoping for leftovers for my lunch the next day, but there weren’t any…even the cauliflower rice!!

  8. I added a egg to help bind it – and used fresh coriander and ginger. It was very good and I’d make it again. I think some kind of crunch in the meatballs would be good next time – maybe chopped water chestnuts? Also added turmeric to the rice.

  9. What size can of coconut milk? How many ounces?

  10. Just so I’m clear – you roll them into balls, bake for 20 minutes, re-roll them into balls, and bake for an additional 20?

    Thanks – these look amazing!

  11. So I made them using a package of shop rite ground turkey about 1.33 lbs.   I have to say the sauce was delicious and super easy just whisk it to make smooth.  The meatballs had a good flavor but they were a bit chewy and I only baked them for 20 minutes because I normally make turkey meatballs in a 350 oven for 18-20 minutes until done inside and I saw this calls for a 400 oven for 40 minutes.  There is no possible way they would ever come out soft and tender cooking them that long and these aren’t big either, in between a cocktail and dinner size meatball.    I think even using your standard meatball mix and seasonings if you don’t want to use a food processor that these would be good just adding regular meatballs to the sauce and putting over a rice or grain.  I will definitely be making them again but possibly cook a little less time or on a lower oven.  I hope you enjoy them as much as I did.  I served with sautéed spinach and onions on the side.

  12. Hi! Do you suggest full fat coconut milk or light? I have both but not sure which would be better.

  13. These are FABULOUS! I’ve made them a few times now and they’re really great for weeks where we need to switch things up and add some extra flavor to our dinners! Do you mind if I feature this recipe on my blog, with a link back to you and full credit?

    • Hi Crystal,

      You’re more than welcome to use the image with a link back to the blog. You can also feature the ingredients but the recipe portion I would like you to write “for the full recipe visit The Bewitchin’ Kitchen” with the link back 🙂 Thanks for asking!

  14. Tried this at home yesterday and the sauce is delicious. But one major thing that ruined the dish was the specified time on the chicken meat balls. I preheated my oven to 204 C ( 400 F ) and they were fine on the first round after I flipped them over but the second round is when things went downhill. Maybe it should be 10-12min for both sides??

    I have some left overs but will only eat the sauce and rice…..

  15. Do you have a suggestion for substituting the almond butter? I have a son with a nut allergy (among many other allergies). Was it for flavor or binding?

  16. This recipe is freakin magical.  I didn’t follow the recipe exactly because I apparently don’t have the capacity to do that!  So delicious.  Amazing.  So flavorful, great for a low carber or anyone!  Thank you!!!! 

    • You’re so welcome Lynn and I’m happy to hear that you don’t follow recipes exactly, I don’t either 😉

  17. These were excellent! I doubled the recipe (roughly), made bigger meatballs, and baked at 375 for 25 mins. I also put some coconut flour into the sauce for thickening. Thanks for a great recipe!

    • I don’t doubt I overcooked the chicken. My husband and I are very … paranoid… about raw chicken but I do think I may have mistyped now. I’m remaking them to double check 😉

  18. I made these last night and WOW! I love these and they were super healthy and delicious. I love meatballs, so I’m always on the hunt for a new recipe, bonus points when it doesn’t have eggs bc I never keep those around.

    I did make a few adjustments to the meatballs – I doubled the recipe, used fresh instead of dried cilantro and ginger, skipped the basil (didn’t have it) and added 1 cup shredded zucchini. I used a cookie scoop to make the balls so I didn’t have to get my hands dirty trying to roll the mixture. Based on comments, I reduced my cooking time. I, too, am terrified of undercooking meat, so I pulled out my meat thermometer to check 🙂 I did 10 minutes on one side, 7 minutes once flipped to the other side at 400. They were great! One comment – my meatballs released a *lot* of water in the first ten minutes. My guess is that this is due to the zucchini, but just a thought for those moving forward. I just sopped it up with a paper towel and then it was fine and didn’t effect the browning at all. I ate several meatballs alone while I was finishing the sauce 🙂

    For the sauce, I had to skip the almond butter (husband is allergic), so I just did a can of coconut milk and a TBS of paste. Came out great! It’s not super thick, but we don’t mind that at all. We used red curry paste from the Asian grocer, Maeri is our favorite brand.

    Thanks again for such a great recipe, I can’t wait to make again! I plan to freeze half the meatballs, so the next meal is super easy – just make the sauce and go.

    • Hey Beth! Thank you so much for the feedback, I’m so happy you liked them! I love adjustments you made, cooking is all about using what you have on hand anyway 😉 I do it all the time.

      I bet the water was from the zucchini as well, but no big deal – that sounds delicious! I too ate a few before the sauce 😉

  19. These were incredible!

    Rating: 5
  20. I made this and it is delicious! Thank you so much for the recipe. I kind of skipped out on the cilantro on account of forgetting to buy it but it still turned out amazing. Definitely will make again.

    • Nisha, between you and me (and everyone who reads this) I’m not a huge fan of it. I put very little, it’s mostly for photos 😉

  21. I did the recipe as put on the website, and my meatballs released a lot of water in the first 10 minutes as well. Not sure what caused this – any ideas? The only change I made was I used fresh cilantro instead of dried. (I only had the fresh.)

    Rating: 3.5
    • I don’t see only 2 tbsps of cilantro releasing too much liquid. Hmm I wonder what it was. Mine came out dry (maybe a little too dry as to some of the comments, but I purposely dried out the chicken meatballs so it would soak up the sauce).

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