Coconut Curry Baked Chicken Meatballs

Let’s kick off the year right with these healthy Baked Chicken Meatballs! Ground chicken meatballs are packed with veggies, fresh herbs, and spices and coated in an incredible coconut curry sauce. This coconut curry chicken meatballs recipe is so incredible, and it’s a Whole30 dinner recipe that makes really great leftovers.

Close up of baked chicken meatballs in coconut curry sauce.

Baked Chicken Meatballs with Coconut Curry Sauce

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I’m writing this on 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 create healthy paleo or Whole30 approved recipes. These Baked Chicken Meatballs with Coconut Curry Sauce were really tasty. I served them with a simple cauliflower rice.

The best part about these coconut curry chicken meatballs is that the recipe makes plenty for leftovers! Each batch yields about 20 meatballs total, so you can easily enjoy another meal or two without any extra work.

TBK’s Pro Tip: If you’re a sauce girl, like me, I recommend doubling the coconut curry sauce. Yum!

Want more healthy Whole30 meal ideas? Visit my Whole30 recipes section.

Why You Will Love Chicken Meatballs in the Oven

  • Better than Takeout — Plus, these coconut curry meatballs are healthier too.
  • Easy Prep — Prep these coconut curry meatballs with just 5 minutes of chopping and mixing.
  • Incredible Flavor — Bright herbs and savory spices in a creamy sauce make this a recipe even kids love!
  • Clean Eating — Paleo and Whole30 approved, plus dairy and gluten-free!
Top view of a bowl of coconut curry meatballs over cauliflower rice.

Coconut Curry Chicken Meatballs Ingredients

I have included some affiliate links of specific ingredients I used below for your convenience. 

How to Make Coconut Curry Meatballs

Recipe note and a little F.Y.I: the raw part of this recipe is very sticky and goopy, but the curry chicken meatballs come together nicely when baked up, so don’t worry if the texture seems off when you first start.

Prep Ingredients

While the red onion and carrots help to hold these meatballs together, it’s important that both are chopped into teeny tiny pieces. Especially because you don’t want to bite into a large, crunchy piece!

Toss both into a blender or food processor with lime juice, coconut aminos, garlic, herbs, and spices. Pulse (don’t blend!) until everything is chopped and combined, then transfer to a bowl and mix in the ground chicken.

Uncooked chicken meatballs in oven

Carefully Form Meatballs

First, mix everything just until thoroughly combined. Overmixing can cause these curry meatballs to come out tough and dry. Scoop out portions with your fingers or a spoon and gently roll each into a ball.

You can also use a 1 to 1.5 tablespoon-sized cookie scoop for portioning — this helps to keep each meatball the same size, which guarantees an even bake. Be sure to lightly coat your hands with oil or water to prevent the ground meat from sticking and to create a smooth surface.

Bake to Perfection

Toss your chicken meatballs in the oven and bake for 35 minutes.

Baked chicken meatballs won’t really change shape or size, but it’s still a good idea to space them out on your baking sheet. This simply allows them to brown evenly all over and keeps them from sticking to each other.

For easy cleanup, line your baking sheet with parchment paper. And don’t forget to roll each meatball over around the halfway mark!

While your chicken meatballs are in the oven, simmer the coconut milk with the rest of the sauce ingredients until silky and smooth. Toss the cooked meatballs in the sauce to coat and simmer for a few minutes, then serve over a bed of cauliflower rice!

Close up of coconut curry chicken meatballs without sauce.

Frequently Asked Questions about Ground Chicken Meatballs

How do you keep chicken meatballs from falling apart?

Every good meatball needs a binding ingredient and plenty of moisture. Eggs and breadcrumbs (often soaked in milk) are the most common binders, but I did something a little different for these healthy curry meatballs.

Chopped carrots and onions release plenty of natural juices and help to hold everything together while adding extra nutrients to this dish.

Why are my baked chicken meatballs tough?

The key to tender and juicy ground chicken meatballs starts with proper mixing and formation. Mix the poultry with the other ingredients just until combined and not a second more. Also, use a delicate touch when rolling each ball — tightly packed meatballs tend to be tough and dry when cooked.

Baking your chicken meatballs in the oven for too long will also make them tough. You can always pop them in for a couple more minutes if they’re under cooked, but you can’t take cooking time back. When it doubt, start with a lower cook time and cook to temp.

How do you know when ground chicken meatballs are done?

All poultry should be cooked to a safe internal temperature of 165 degrees F. Simply test this by inserting a digital meat thermometer into the center of one of your meatballs!

You can also use your senses — baked chicken meatballs should be firm to the touch with a browned exterior. When sliced, there should be no pink in the center and the juices should run clear.

Fork spearing a bitten baked chicken meatball

More Healthy Curry Recipes:

Curried Cauliflower Soup

Curry Quinoa with Kale and Roasted Cauliflower

Thai Coconut Peanut Soup

Turmeric Chicken Stir Fry with Sweet Potato Noodles

Overheat shot of coconut curry chicken meatballs recipe.
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4.18 from 141 votes

Coconut Curry Baked Chicken Meatballs

Baked Chicken Meatballs are packed with veggies and herbs, coated in a creamy coconut curry sauce, and served over cauliflower rice.
Course Main Course
Cuisine American
Keyword coconut curry chicken meatballs, paleo recipe, whole30 dinner
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 20 meatballs
Calories 280kcal



  • 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


  • 1 14oz can coconut milk
  • 1 tbsp red curry paste
  • 1 tbsp almond butter
  • 2 tbsp lime juice
  • 1 tsp minced garlic


Pre-Heat Oven to 400F


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


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

    Putting It Together

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


    Serving: 3meatballs with sauce | Calories: 280kcal | Carbohydrates: 6.2g | Protein: 15.7g | Fat: 22.9g | Saturated Fat: 15.3g | Cholesterol: 65.3mg | Sodium: 122.6mg | Fiber: 1g | Sugar: 1.5g
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    Whole 30 Coconut Curry Chicken Meatballs

    170 comments on “Coconut Curry Baked Chicken Meatballs”

    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.

      • I found it at Cub in the “Asian section” if there is one of those by you. 🙂

    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 😉

      • Hello! What kind of paste did you use?

    19. 5 stars
      These were incredible!

    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. 3 stars
      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.)

      • 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).

    22. What are the 21 day fix container counts for this recipe?

    23. 4 stars
      Just made this – very yummy! Can I freeze the leftovers with the sauce?

      • Hey Mary!

        I haven’t froze it, so I can’t give you an answer that I feel 100% confident about. That being said, I probably would 😉

    24. 5 stars
      This is one of the best things I’ve ever made IN MY LIFE. Thank you!

      • Carly thank you so much for leaving a comment and a rating 🙂 I’m making this again right now (I’m making a video for the post). I’m so excited you liked it!

    25. 5 stars
      This recipe is awesome! I’ve made it 3 times already. I serve it over baked sweet potato fries 🙂

    26. 5 stars
      This is SO good!! I’ve made this twice this past week!  I cooked the meatballs for 10 min on each side at 350 and they came out perfect (I followed the recipe exactly the first time and they were a bit dry for me). 
      I serve it over broccoli rice for myself and regular rice for my husband and son. This is definitely a keeper! 
      Oh and I’m super lazy and hate cleaning a blender so I just chop everything by hand and mix into the meatballs. I start with a bag of pre-shredded carrot to give myself a head start. 

      • Hey Jess!

        Good call! My family and I overcook chicken all the time, we’re so paranoid haha (I’m getting better). I haven’t tried broccoli rice yet, I have to do that!

        I buy pre shredded carrots lots too, we’re the same person: super lazy cooks 😉 I actually just bought pre spiralized veggies! They’re the greatest things! I’m so happy this worked for you 🙂

        Quik question: what brand of coconut milk did you use? I had a few comments in the past saying it was too runny, and I was curious if it was the coconut milk? I use Thai Kitchen and it thickens up perfectly.

      • My husband is the same way with being nervous that chicken isn’t cooked and I don’t blame any of you!

        I definitely buy the broccoli and cauliflower already riced as well!
        I actually like the flavor of the broccoli rice with this recipe more than the cauliflower or even regular rice.
        As far as the coconut milk, I used Native Forest.

        I will say this – making it twice in a week, I did change some things up (and by change things up, I mean I listened to your actual recipe the second time and the sauce turned out perfect). The first time I made it, I used a small pot and I didn’t simmer the meatballs after they cooked – I was scared they would soak up too much sauce and I LOVE sauce so I wanted to make sure I had enough to pour on top. Last night, I actually used a skillet like you mentioned which gives the milk more surface space and I simmered the meatballs and it turned out perfect – a nice thick sauce. I might double the sauce next time because the meatballs did soak some up and then it got thicker on top of that so there wasn’t a ton left
        to spoon on top. And with all of that being said – it’s an amazing recipe! Even my 2.5 year old loved it!

    27. This may be a weird question, but did you use Italian basil or Thai basil? I have only used Italian and am not sure of the flavor difference and am not sure if it matters.

      • Use what you have Stephanie. I’ve used both (I bought thai basil for my garden) and used italian basil the first time around when I made the recipe. My palette isn’t sophisticated enough to pick it up 😉

      • I made these tonight and they were great! I have trouble finding ground chicken recipes that actually have flavor. I had them over sauteed cabbage. I plan to make them in bulk and freeze them. They are that good.

    28. 5 stars
      These are delicious! I used fresh cilantro (about 1/4 cup) and doubled the curry paste (the brand I have is not as concentrated as the Thai Kitchen brand). The baking time was perfect – meatballs were moist and full of flavor. Will definitely make again!

    29. Whenever I make this my meatballs always leak in the oven. Not sure if it’s water from the mince, too much lime juice or from the coconut aminos :\ The recipe in general is really yum though, I do have to thicken my sauce with starch like some other people. 

    30. 5 stars
      I found this recipe through a friend who couldn’t stop raving about it and made them tonight- THESE ARE SO GOOD. I made a few changes since I’m not following the Whole30 diet, including adding 1/4 cup bread crumbs and an egg to the meatballs (just for texture preference…I don’t think this really changed the taste). Also used yellow curry paste since I had that on hand. I normally don’t comment on recipes but felt strong enough about how delicious these were that I had to! There was a slight kick to the sauce that made it extra enjoyable. Thanks for an awesome recipe- this is going on the weekly rotation!

      • Hi Miriam! Thank you so much for your comment and I am THRILLED you like them. Give your friend a big hug for referring you over here! I haven’t tried yellow curry but I want to now!

    31. I am going to try this out tonight. One question: I have crunchy almond butter and peanut butter.. which would be better? 

    32. 3 stars
      Just made this for dinner and thought it was alright. Did you use fresh basil? I used dried and it was all I could taste. My cream was super runny as well and followed the directions exactly. When you made your sauce was your coconut milk already thick in the can?

      • Hi Ashley. I have used fresh and dried in the past. I never had an over basil taste .. hmmm.

        No it wasn’t thick in the can already, I truly believe that every coconut milk is different as I have had some emails saying it was runny and some saying it was perfect. I tried with a store brand coconut milk last time and it was a little runny but I just let it bubble for longer 🙂 I hope that helps! Have an awesome day.

    33. I made this tonight and my hubby and I both thought it was wonderful! It’s definitely going to be a regular in my house, thank you!

    34. 5 stars
      Yum! I’ve made this twice already and love love love it both times. Definitely one of my favorite lunches – the flavors just get better the next day or two 🙂 I’m thinking about making a double or triple batch and freezing them so it’s faster for meal prep. Any suggestions on tweaks you’d make if I were to do that? Thanks so much for the recipe!!

      • Hey Ashley! Thank you for telling me this, it makes me SO happy. I have never froze them but I just had someone email me saying coconut doesn’t freeze well (it goes wonky). I don’t know what wonky means…if that’s okay with you – do it! When I make them next, I’ll be doubling the recipe for the sauce 😉 OOOO and serve over zucchini noodles!

    35. 4 stars
      I made these meatballs and sauce last night for my mother.  Sadly, all she could taste was the basil.  I’m not sure if it makes a difference to use dried or fresh basil?  I think the next time I try the recipe I will use 1 tbsp of dried basil instead.
      I really liked the sauce and it went well on the brussels sprouts that I made to go with them.  I premade the meatballs and put them on a cookie sheet about 2 hours before I cooked them.  I put a paper towel over the meatballs underneath tin foil and when I went to cook them, the paper towel was absolutely soaking wet!  I cant imagine all that liquid coming out during the cooking!  (As someone else mentioned!)  So I was really glad I did that step.  The meatballs still came out moist and tender.
      Overall, this was a nice foundation to start with as I am just beginning to cook differently/healthier to combat Endometriosis naturally, so thank you for your guidance!  🙂

    36. 5 stars
      This turned out fantastic! Especially with the cauliflower rice. I couldn’t get my sauce the same color, it was more creamy red, but still incredibly deliscious. I probably just need to experiment with the red curry paste. Thank you for this recipe! 

      • Awesome Liz! As long as it tastes awesome, it doesn’t matter what the color is. I had it turn red too when I used a different brand once 🙂 If you compare my photos with my video, the sauce is totally different there too. Happy cooking!

    37. Hi,
      Made this tonight and it definitely satisfied my craving for sauce and a different consistency from veggies during the Whole 30.
      I used Thai Kitchen Coconut milk (full fat) and the sauce was extremely runny- like a soup. So I added a bit of arrowroot powder to help thicken and that worked great- got it to the consistency I liked.
      Next time I’d add a 1/4tspoon of the curry paste and a bit more salt to the sauce.
      Meatballs tasted perfect, but even though I greased my pan with coconut oil they stuck and burned into the pan. So next time I’ll definitely line the pan.
      My husband liked it too- we made the amount listed in your recipe and have leftovers enough for one of us tomorrow (he called dibs).

      Thanks SO much for coming up with a sauce I can eat and like during this diet.

      • Hi Mirjam! I’m glad it turned out for you and you found a solution for the sauce. I need to remake this and see why it’s not super runny for me, so I guess it’s going on the meal plan soon 🙂 Yum!

    38. 5 stars
      Delicious. I checked the meatballs with a meat thermometer after 20 mins and they were perfectly done. Chaokoh Coconut Milk made a delightfully thick sauce.

      • Awesome! Thank you for sharing the brand you used! I get a lot of questions about this. I’m an over cooker, I have to work on that haha 😉

    39. 5 stars
      I’m new to the gluten free lifestyle. I made this last night, and it was delicious. I added an egg because I freaked out, this was my first making GF meatballs ever and I kept doubting the recipe, thinking nothing was going to hold them together. They came out so amazing, kids loved it too. I held back on using the red pepper flakes to make them kid-friendly and they loved it. I will trust your recipe next time and not use the egg. Thank you.

      • Hey no worries, cooking is all about experimenting. I never add eggs to any of my meat anymore, they all seem to hold. My husband makes the best burgers ever and when I asked him what he does, it’s nothing. It’s just ground beef, pork, salt, and pepper. I was shocked haha.

    40. 5 stars
      I made these last night and wow, I was impressed. I normally don’t veer to far from my classic dinners, but they do get old. I wanted something different and had some ground chicken in my fridge staring at me.

      Someone commented about the cook time on the meatballs doing 10 minutes per side, I followed that and they came out perfectly.

      To keep the sauce from being too thin, I threw in a little arrowroot powder in the sauce and it help it thicken up.

      I can’t wait to have the leftovers for lunch today. Thanks for sharing!

    41. 5 stars
      I made this wonderful recipe since I began a low carb diet. I doubled the recipe using 1 can coconut milk and 1 can coconut cream, which is nearly the same only thicker (because that’s all my grocer had in stock). The sauce was perfectly thick and creamy. I added a healthy tablespoon of thai chili paste to add little depth to the sauce. The leftovers were just as good days later. Delicious. Thank you. 

    42. 5 stars
      Made these last night and they were AMAZING!! My boyfriend was skeptical at first (I knew he would be of anything “coconut curry” related), but he LOVED them!! Said it was one of his favorite things I have ever made!!

      We served them over sautéed mushrooms instead of rice. I would also recommend doubling the sauce recipe if you want leftovers (which you will!).  I only cooked them 10 minutes per side as others suggested, and they came out perfect. Might try to broil them for a few minutes next time for some added texture. 

      HIGHLY recommend this recipe! Have told several friends about it already, and this was one comment: “I have seen that recipe a lot on Pinterest, Betty, but have never tried it.  I def will now!”

      • Yayyyy! My husband isn’t a fan of coconut curry anything either (he’s not a fan of curry anything) but this works for him too! I agree with the double the sauce suggestion 😉

    43. Is it really 2 tablespoons of dried clintro?! Seems like a lot 

      • I believe so (going off memory). If it seems like a lot to you, you can totally use less 😀 Make it work for you!

    44. 5 stars
      Seriously this recipe was AMAZING! I thought it was going to be so much effort but everything came together so quickly and the sauce was INCREDIBLE! I used Goya coconut milk and the consistency was great! Thank you!!

    45. 1 star
      This recipe as written made very dry meatballs and the sauce was not great. If you are on the current Weight Watchers plan it is NOT accurate for points! The sauce is 8 points for 1/4 cup of sauce due to the coconut milk.  

      • Hi Amanda,

        Thanks for your feedback. I’m sorry you didn’t like it. I love the recipe myself. I did hire someone in the WW community to convert it to the freestyle program but I personally have no idea so I will have to look into this 🙂 Have an awesome day!

    46. 5 stars
      OOH MY GOODNESS! I made this tonight as a meal prep for the rest of the week and can i say it tasted amazing. I love the macros and how simple it is. The only substitution I made was use sunflower seed butter cause I am allergic to almonds.

    47. Finally a recipe for ground turkey / chicken that tastes AMAZING I believe I could put that sauce on literally anything and love it. Thank you sooooooooo much will totally be making this again!

    48. 4 stars
      Hi!  This is going on my favorites list!  I made it tonight, paired with coconut infused rice and roasted brocolli. The coconut milk and red curry paste were both Thai Kitchen. De-freaking-licious!

    49. WOW this was delicious! I had a quick question regarding fat content…for a serving it is at 22.9 grams of fat for three meatballs. In our store, they only had ground chicken breast. Even with the full fat coconut milk, nut butter, etc, I’m only calculating about 12 grams of fat per serving? The only difference might be that you used ground chicken that wasn’t specifically breast…
      Calculations aside; I LOVE THIS RECIPE! Thank you so much!

      • Hey Danica,

        That does seem off, I will have to go back and recheck the nutritional information. It’s possible it could be off. Go with your calculations for now 😀

        I’m so glad you liked the recipe!!

    50. Has anyone tried freezing the sauce ? Making these tonight!! 

    51. I found this website on your ‘freezer dinners for new moms’ post, but in the comments above you say you aren’t sure about freezing it. Has anyone tried freezing the sauce? Should I freeze with or without the meatballs?

      • I have received emails from readers saying they froze it and it tasted fine after, which is why I included it in the freezer round up 🙂

    52. 5 stars
      Love this recipe. I leave meatballs as they are but I double sauce and add asparagus and bell peppers. Yum

    53. 4 stars
      Delicious! Just wished the sauce had more “zip” so next time I make this I’ll make sure to add more curry paste and maybe some chili paste to add some heat. Garnish with fresh cilantro is a must! 

    54. Hi! I just started Whole30 and these look amazing. I have ground pork in the freezer. Can I substitute that instead of ground chicken? 

    55. 5 stars
      This is the first comment I’ve ever made on Pinterest because it was an amazing Whole30 meal! I doubled the recipe and and added a lot of extra seasoning (only the ones it called for). My sauce came out with perfect consistency, although I added a lot more curry, salt, garlic and some cayenne to give it a little extra kick!  I processed the cauliflower with the leftover red onion and added salt, pepper and garlic powder. You have to make sure you get the moisture out of the cauliflower to give it the rice consistency.  You would never know it’s Whole30!! Well done! 

    56. 5 stars
      So incredibly delicious!!!!

    57. Made this today after the enormous success of the Butter Chicken recipe last week. I liked how the butter chicken balls were light on ingredients with the sauce having more, and this recipe it was the opposite. I made this one with pork instead, and initially agreed with the other commenters about the cooking time – mine were quite large but looked like they were overcooked and dry. I also thought they were going to be way to heavy on the herbs for me. I was wrong on both counts, they were delicious and the pork added some extra flavour. The sauce was fantastic! I already have a coconut milk + red curry paste dish in my repertoire, but the addition of almond butter was genius. I was out of coconut milk so used coconut cream, which avoided the issue of it being too runny. The whole thing was divine. I made a double batch of both the chicken balls (for butter chicken) and these pork balls and froze them, so I can just make the sauce fresh each time. Congrats again on a great recipe! ~Michelle

    58. 5 stars
      Made this today after the enormous success of the Butter Chicken recipe last week. I liked how the butter chicken balls were light on ingredients with the sauce having more, and this recipe it was the opposite. I made this one with pork instead, and initially agreed with the other commenters about the cooking time – mine were quite large but looked like they were overcooked and dry. I also thought they were going to be way to heavy on the herbs for me. I was wrong on both counts, they were delicious and the pork added some extra flavour. The sauce was fantastic! I already have a coconut milk + red curry paste dish in my repertoire, but the addition of almond butter was genius. I was out of coconut milk so used coconut cream, which avoided the issue of it being too runny. The whole thing was divine. I made a double batch of both the chicken balls (for butter chicken) and these pork balls and froze them, so I can just make the sauce fresh each time. Congrats again on a great recipe! ~Michelle
      (reposting with rating this time)

    59. 4 stars
      This recipe was DELICIOUS! The flavors are amazing… but I ran into some struggles. I made 2′ meatballs with 1 lb ground chicken and only got 10 meatballs out of it… next time I’ll need to double the recipe. I might triple the sauce too since I like a lot of sauce. Like others, I found that the meatballs released a lot of liquid in the first 20 minutes. I wiped it up and changed the aluminum foil so it was fresh after 20 min. Unfortunately, the bottoms of my meatballs burned slightly after following the instructions to bake 20 min, roll around, and bake another 15. Next time I’ll cook for less. I also had issues with the sauce not thickening. After 12 min of simmering, I put in some whole 30 compliant arrowroot powder to thicken (whisked it in slowly). Sadly this caused the sauce to get chunky!! Next time I might try to just simmer it longer 🙁 I also thought the sauce was a little too acidic and wouldn’t use so much lime juice. The flavor of the meatballs is AMAZING though!! Can’t wait to try again and see how it goes the second time. I know this comment is super detailed but hopefully it helps someone else, lol

    60. Does this recipe freeze well?

    61. I found that the meatballs dried out when i baked them for the specified time. The sauce was more or an orange not yellow and much less thick. The flavor of the sauce was great though.

    62. 2 stars
      I thought the meatballs were great and had excellent flavor. Unfortunately, my sauce was terrible. I followed the recipe exactly, and I couldn’t even take a full bite with this sauce. I’d omit the garlic and lime, add some Thai basil and a pinch of brown sugar instead. I still appreciate the recipe, thank you. 

    63. Do you have a cook book? tx

    64. 5 stars
      This was very delicious. My entire family loved it. This is a keeper!

    65. Could I use Thai Green Curry paste instead of reduce curry paste? I think so but wanted to know if you’ve tried it?
      Thx for the recipe. Can’t wait to try it.

    66. I’m on the whole30 diet and would love to try these meatballs out. What would you recommend to go with the meatballs, instead of cauliflower rice? I do not like cauliflower! Any suggestions?
      Thank you!

    67. This looks delicious! I would love to try it in my instant pot by making the meatballs in the silicone egg bite molds. How would you adjust the cook time? Thank you! 

    68. 4 stars
      Made  these tonight.  The red curry sauce was incredible and will une this on other recipes. The ground chicken is a little blah but spices and veggies make up for flavor.  

    69. This looks really good! could you freeze it?

    70. Looks delicious, but one can of coconut milk is 43 WW points, so the sauce can’t be 7 as you said!! 

    71. Recipe looks awesome but was wondering if you had any experience in freezing this dish after it’s cooked? Trying to meal prep for the week. Thanks!

    72. 3 stars
      The basis of this recipe is good but the sauce lacked complexity; I found it too sweet and bland. I added about 1 1/2 tsp of ground cumin, the juice of 1/2 lime, 1/2 teaspoon of ground ginger, about 2 tbls of chopped fresh cilantro, 2 tbls f ground cashews (to thicken) and more salt to taste. (I eyeballed all of this but these measurements should be close).

    73. I am sorry to point this out but it bothers me. Halal does not have anything to do with minimal suffering, it is actually the opposite since a lot of  animals are not stunned before slaughtering thus suffering while they have to fully bleeds out. 

    74. 5 stars
      This is hands down the best coconut curry sauce I’ve ever made, and I’ve tried A LOT of recipes! Thank you, our whole family LOVES it!!

    75. Phenomenal! Thank you so much for this VERY satisfying and refreshing Whole 30 recipe. It was FABULOUS! Definitely in my recipe box to make again!

      Tip: Spray your hands with nonstick spray while you’re making the meatballs, it’s so much easier!

    76. I made this at Scout camp this week in a dutch oven. Had to adjust some things due to not having a food processor (or electricity) but these were awesome. Sauce thickened nicely and was delicious. We served it over brown rice. It was a hit.

    77. So the 2T of basil… Is that dried? That seems like a ton.

      • I believe I used fresh with this particular recipe but I have done fresh and dried and both turn out great. Feel free to lower it though, I’m definitely an over spicer haha.

    78. How has no one said these were the driest of dry meatballs? I make homemade meatballs A LOT. Not sure if they are just in the oven too long based upon the recipe, or the lack of liquid. 

      • Thanks for your comment 🙂

        I haven’t had this issue, but I am going to make these again this week and make sure everything is on point. Based on the majority of the comments, they seem to turn out but it’s always good for me to remake them and check on things 😀

    79. So damn good, indeed! And so easy! The meatballs were not dry at all and they had the best fresh herby taste! I used fresh basil. The sauce was lick the bowl good! I added a splash of coconut aminos and a dash of salt to the sauce but I’m an over salter/spicer so that was just to my taste. Thank you! Loved this!

    80. 5 stars
      Forgot to add my 5 star rating!

    81. Super good. I was hoping I could use the hidden carrots as a way to get my toddler to eat more veggies with this meal, but it was too sophisticated for her little palate. My husband and I both enjoyed over cauliflower rice and buttered naan on the side. We added a but of cornstarch at the end because it was a bit runny with how we made it. Thanks!

      • I love that term…that it’s too sophisticated for them lol! I have a two year old, so I get it. One day she likes certain foods, the next … not so much.

    82. Can you use peanut butter instead of almond butter? I hate to buy a whole thing of almond butter for one recipe – not whole 30!

    83. can you use ground beef instead of chicken? Asking because that’s what I’ve got on hand 

      • Hi Madison. I think you probably could. It would be potentially more greasy, so you would have to watch for ways to drain that grease off the beef. Let me know how it goes!

    84. Prep time FIVE MINUTES? Give me a break. Just washing, peeling and chopping THE CARROTS will take 5 minutes. Not to mention the other prep and forming the mixture into the balls.
      It’s too bad people aren’t honest.
      I’d love to see anyone actually prepare this recipe from gathering, washing, prepping ingredients from start to finish in just five minutes.

    85. 1 star
      The chicken meatballs turn out dry. Too hot for too long. I added cornstarch to the save so it was thicker. 

    86. 4 stars
      Pretty yummy! Takes longer than 5 minutes to prep though.  I add a TBS of flax seed to meatballs to help make them less sticky!

    87. Hello! Will these freeze and reheat well?

    88. I’m not sure what happened, but the sauce totally separated? Have you ever had that issue before? The flavors were great but I had an oily, broken sauce.

    89. 4 stars
      These were really nice! There were just a few things:
      – the meatballs have a great flavour, but definitely need a binder, they fall apart easily when eating
      – 40 minutes cook time would have been far too much, I cooked them for 20, and they were almost overcooked
      – the sauce didn’t thicken, and I needed to add a cornflour/cornstarch slurry to make it thicken

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