Curry Chicken Meatballs with Rum Sauce

Curry chicken meatballs with rum sauce are the perfect unique appetizer for any party. These spicy chicken meatballs are not only easy to put together, but incredibly tasty! All of the different flavors are sure to be a hit at your next party.

Chicken Meatballs with Curry

I love cooking with ground chicken. You don’t need any filler or binding ingredients because it rolls together so nicely into meatballs.

I was inspired by Chicken.ca’s Curried Rum Chicken Wings, but I wanted to make a meatball instead. With a few alterations, I came up with these chicken meatballs with curry. You guys are going to love them!

These chicken curry meatballs will be the star of any appetizer table, and they are so easy to make. The best part? You can easily turn this curry appetizer into a meal by adding a yummy side dish like cauliflower rice or three pepper salad.

Looking for another delicious chicken meatballs recipe? Check out these Coconut Curry Chicken Meatballs.

Why You’ll Love Chicken Curry Meatballs

• Easy – These chicken meatballs with curry are easy enough for beginners to impress their friends with!
• Sweet and Spicy – The spice of sriracha paired with brown sugar and pineapple juice make this curry appetizer the perfect combination of sweet and spicy.
• Versatile – Serve your spicy chicken meatballs as an appetizer or with a side dish as the main course.

Curry Meatballs Ingredients

The rum sauce is what really makes these curry meatballs shine. And both the meatballs and the rum sauce only require a handful of ingredients each, most of which you probably already have.

For the Spicy Chicken Meatballs

• Ground Chicken
• Curry Powder
• Onion Powder
• Cinnamon
• Dark Rum

For the Rum Sauce

• Pineapple Juice
• Dark Rum
• Brown Sugar
• Soy Sauce
• Sriracha
• Cornstarch Slurry (1 tablespoon cornstarch and 1 tsp water)

How to Make Curry Chicken Meatballs

Mix Meatballs

Preheat your oven to 375 and line a baking sheet with parchment paper.

Combine your meatball ingredients in a bowl and mix together.

Roll the mixture into balls that are roughly 1.5″ – 2″ in diameter. Space evenly across the parchment paper and bake for 25-30 minutes, until fully cooked through.

Make the Rum Sauce

Add sauce ingredients to a saucepan and bring to a boil over medium heat, whisking frequently.

Note: Originally, I made this with 2 tbsp soy sauce, but my husband told me to publish it at 1. So, I guess it depends on your taste — try both!

Turn down the heat and reduce for 6-8 minutes. The rum smell shouldn’t be strong anymore.

Mix together the cornstarch slurry and pour it into the pan, whisking quickly to thicken the sauce.

Serve Your Curry Appetizer

Line your meatballs on a serving platter. You can drizzle the sauce over the chicken curry meatballs, or serve it in a bowl as a dipping sauce.

Stick a toothpick into each meatball for easy enjoyment. Enjoy warm!

Frequently Asked Questions

Can I adjust the spice level of these chicken meatballs?

Absolutely! The spice comes from the sriracha added to the rum sauce. If it’s too much for your taste, simply add less or even omit it completely.

Are chicken meatballs healthier than beef?

Ground chicken is an extremely lean meat that’s lower in both fat and calories than ground beef. While those things aren’t necessarily “unhealthy,” it does make ground chicken a healthy, wholesome food to add to your diet.

These curry meatballs are not only easy to make but incredibly tasty! Whether it’s for an appetizer or a main dish for a twist on chicken dinner, give these chicken balls a try!

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5 from 1 vote

Curry Chicken Meatballs with Rum Sauce

Curry chicken meatballs with rum sauce are the perfect appetizer for any party. These chicken meatballs are easy and super tasty!

Course Main Course

Cuisine American

Keyword chicken meatballs, currid chicken, curry, meatballs

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 13 meatballs

Calories 72kcal

Author The Bewitchin Kitchen

Ingredients

Meatballs

• 1 lb ground chicken
• 1 tbsp curry powder
• 1 tsp  onion powder
• 1/2 tsp cinnamon
• 1 tbsp dark rum

Rum sauce

• 1/2 cup pineapple juice
• 1/4 cup dark rum
• 2 tbsps brown sugar
• 1 tbsp soy sauce I used liquid aminos
• 1 tsp Sriracha
• Cornstarch slurry: 1 tbsp cornstarch to 1 tsp water.

US Customary – Metric

Instructions

Preheat oven to 375

• Line a baking sheet with parchment paper.
• In a bowl combine the first five ingredients. Mix together.
• Roll into a ball roughly 1 1/2 – 2″ big.
• Bake for 25-30 minutes or until fully cooked.

For the sauce

• Add all of the sauce ingredients into a saucepan and bring to a boil over medium heat, whisking frequently.
• Turn down the heat and reduce for 6-8 minutes. (Until the rum smell isn’t strong.)
• Mix together the cornstarch slurry and pour, whisking quickly. This will thicken the sauce.
• Serve with the meatballs.

Nutrition

Serving: 1g | Calories: 72kcal | Carbohydrates: 4.1g | Protein: 8.1g | Fat: 1g | Saturated Fat: 0.2g | Cholesterol: 25.5mg | Sodium: 57.6mg | Fiber: 0.4g | Sugar: 2.5g

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