Coconut Curry Chicken Meatballs

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!

Coconut Curry Chicken Meatballs



I was a 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

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.

Specific Ingredients I used for the recipe:

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

4.5 / 5 (12 Reviews)
Did you make this recipe?   Leave a review »

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!



  • 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 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


  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.


  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 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 following 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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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!

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.

79 comments on “Coconut Curry 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 😉

  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).

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

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

    Rating: 4
    • 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. This is one of the best things I’ve ever made IN MY LIFE. Thank you!

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

    Rating: 5
  26. 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.

    Rating: 5
    • 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. 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!

    Rating: 5
  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. 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!

    Rating: 5
    • 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. 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?

    Rating: 3
    • 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. 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!!

    Rating: 5
    • 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. 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!  🙂

    Rating: 4
  36. 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!

    Rating: 5
    • 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!

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