This flavorful, delicious meatball dish is a blog favorite! In fact this meatball recipe is so good that I always recommend making a batch and a half. It’s full of fresh herbs, green curry, and a hint of lime. The fresh herbs elevate the dish and give it a really fresh flavor. There is quite a bit of chopping involved, so it’s lovely to do on a Sunday when you have some time.

pot of green curry chicken meatballs next to pot of them.

This dish is the cousin of my Southeast Asian Curry in the No Crumbs Left cookbook. This recipe is with meatballs, and the one in the cookbook is more deconstructed, so be sure to try it both ways.

hand squeezing a lime wedge into bowl of curry with chicken meatballs

Explore the Flavors That Make This Chicken Meatballs In Green Curry So Fabulous

I love the little “pow” with each bite, but if you’re not fond of a spicy kick, you can simply skip the chili flakes and even reduce curry paste by as much as half. It’s the perfect meal to warm you up on a cold day.

If you make this fabulous recipe for Green Curry Chicken Meatballs, leave a comment and let me know what you think. If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on PinterestInstagram, and TikTok to join in all the fun!

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Chicken Meatballs in Green Curry (Whole30)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 13 reviews
  • Author: nocrumbsleft
  • Prep Time: 30 min
  • Cook Time: 50 min
  • Total Time: 1 hr 20 min
  • Yield: 6 servings
  • Category: Whole30
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Gluten Free

Description

Whole30 meatballs with a twist that can warm you up any day!


Ingredients

For the meatballs:

  •   1 lb ground dark chicken meat
  •   1 lb ground light chicken meat
  •   1/2 cup chopped basil
  •   5 garlic cloves, minced
  •   3 finely chopped green onions
  •   ½ cup finely chopped red pepper
  •   3 Tbsp coconut aminos
  •   1 Tbsp green curry paste
  •   1 Tbsp arrowroot powder
  •   2-1/2 tsp kosher salt
  •   2 Tbsp Extra Virgin olive oil for sautéing

For the sauce:

  •   ¾ cup finely diced onions
  •   4 garlic cloves, minced
  •   1 cup chicken stock, warmed
  •   1/4 cup green curry paste
  •   1 (14 oz) can of coconut milk, stirred
  •   6 oz coconut cream
  •   3 Tbsp lime juice
  •   1 Tbsp coconut aminos
  •   1 tsp red pepper flakes
  •   1/2 cup basil, cut into thinly sliced ribbons
  •   1/2 cup cilantro, chopped
  •   Lime wedges for garnish

Instructions

Place a baking sheet in the oven and preheat the oven to 200F. You will cook the meatballs in two batches and will use this to keep them warm.

Int a large bowl, mix all meatball ingredients together by hand, except for the olive oil.

Using a small ice cream scoop, scoop out meatballs and roll, about 2 ounces each.

In a large Dutch Oven over medium heat, warm the olive oil and brown the first batch of meatballs about 3 minutes a side, making sure to brown all sides. Remove and place on the warm baking sheet in the oven. Repeat for the second batch.

Leaving 1 tablespoon of the oil from cooking the meatballs in the Dutch oven, as well as any other tidbits, remove the remaining oil. Add the onions to the dutch oven and sauté until soft, about 5 minutes. Then add the garlic and sauté for 2 more minutes.

Using 1/3 cup of the warmed chicken stock, deglaze the Dutch Oven, being sure to scrape the bottom to get all the little bits. Dissolve the curry paste in the remaining 2/3 cup of the warm chicken stock and add to the Dutch Oven, stirring to combine. Add the coconut milk and coconut cream, whisking until everything is dissolved and smooth.

Add the lime juice, coconut aminos, and red pepper flakes, and stir. Bring to a boil,  then transfer the meatballs from the oven into the Dutch Oven with the sauce and cover. Turn the heat down to medium-low and simmer for 20 minutes, or until the meatballs are cooked through.

Add basil and fresh cilantro (or any other fresh herbs you like). Stir to combine. Serve over cauliflower rice, and garnish with lime wedges.



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