This easy Meatball Curry makes an amazing dinner that will really wake-up your taste buds with traditional flavors like garlic, ginger, turmeric, chili paste, lemongrass, and basil! Perfect for serving with basmati rice or cauliflower rice, if that’s more your style.
THIS POST IS SPONSORED BY:
This post is sponsored by Bobs Red Mill, the opinions are my own.
Easy Meatball Curry
Table of Contents
If you are in need for a dinner option that really packs a punch of flavor, this is the meal for you! There are so many great flavors, both in the meatballs themselves and in the amazing curry sauce. Plus, you have the option to turn up the heat and make it spicy or keep it more mild. We love serving it over some warm basmati rice or cauliflower rice with a side of naan or flatbread. Perfect for soaking up all that great sauce!
And if you love curry as much as us, you have to try our Ultimate Shrimp & Chicken Green Curry! It is a blog favorite that we have been making for years!
What You Will Need
- Ginger Chicken Meatballs:
- ground chicken – we love using chicken, but you could also use ground turkey or beef.
- egg – this will help with binding everything together.
- almond flour – we love using Bob’s Red Mill’s Super-Fine Almond Flour – my go-to almond flour in all of my recipes!
- onion powder, garlic powder, kosher salt, & pepper – a classic seasoning combo that is perfect in these meatballs.
- grated garlic & ginger – these really bring a lot of great flavor that compliment the curry sauce.
- Curry:
- olive oil – a splash in the pan to get the party started.
- garlic – a little sautéed in the pan to bring a lot of great flavor!
- carrots, purple onion, & green bell pepper – some fresh veggies for a little added crunch.
- green curry paste & garlic chili sauce – this is where a lot of the flavor is at and it is SO GOOD!
- chicken broth & full fat coconut milk – more flavor and moisture to help with thinning out the sauce.
- turmeric powder, ground ginger, lemongrass paste, lime juice, kosher salt, & pepper – traditional flavors that are a must for any curry.
- fresh basil – a perfect way to use all that fresh basil in the garden.
How To Serve A Meatball Curry
We absolutely love making a fresh batch of basmati or jasmine rice and place the meatball curry right on the top. On the side you could also enjoy this curry with some flatbread or naan bread, which are great for soaking up all that flavorful curry sauce. And if you are looking to increase your vegetable intake you could always serve it on top of cauliflower rice or coconut cauliflower rice, instead.
Storage Tips
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The great flavor of this dish might even be better when warmed up the next day!
How To Make Meatball Curry
First, you can begin by placing all of the meatball ingredients in a medium mixing bowl.
Then mix together to fully combine.
Now, you can place a bit of olive oil on your hands, roll the chicken mixture into meatballs, and sear them in a cast iron skillet on medium heat. Pro tip: use a cookie scoop to help form the meatballs.
Remove the meatballs from the skillet and add the olive oil to sauté the garlic and vegetables.
Then add the rest of the curry ingredients, mix until smooth, and add the meatballs back in with the fresh basil.
Enjoy!
Love meatballs – try our Meatball Sub recipe!
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Other Curry Recipes You Might Like:
Meatball Curry
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Dinner/Entree
- Method: Stove Top
- Cuisine: Indian-Inspired
Description
Meatball Curry – a delicious, easy one-skillet meal that is packed with flavor! Made with simple, real ingredients!
Ingredients
Ginger Chicken Meatballs:
- 1 pound ground chicken
- 1 large egg
- 1/4 cup Bob’s Red Mill almond flour
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons grated garlic
- 2 teaspoons ginger paste
Curry:
- 2 tablespoons olive oil, divided
- 1 1/2 tablespoons garlic, minced
- 1 1/2 cups carrots, peel and cut into half-moons
- 1/2 cup purple onion, chopped
- 1 green bell pepper, chopped
- 3 tablespoons green curry paste
- 2 teaspoons garlic chili sauce
- 1 cup chicken broth
- 1 13.5 oz can full fat coconut milk
- 1 1/4 teaspoon turmeric powder
- 1/2 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 2 teaspoons lemongrass paste
- 1 tablespoon + 1 teaspoon lime juice
- 1/4 cup fresh basil, roughly chopped (more for garnish)
Serving:
- basmati rice or cauliflower rice
Instructions
- Combine Ginger Chicken Meatball ingredients in a medium bowl; combine.
- Create meatballs using 1 tablespoon at a time (I like to use a 1 tablespoon cookie scoop) and set aside on a plate.
- Bring a large cast iron skillet to medium high heat. Add 1 tablespoon of olive oil; swirl to coat the pan.
- Add meatballs and sear on all sides (you do not need to cook them all the way through at this point). Remove from the pan and place on a plate; set aside.
- Add remaining tablespoon of oil; swirl to coat.
- Add garlic and move around pan until fragrant, approx. 30 seconds.
- Add carrots, onion and bell pepper. Move around pan 1-2 minutes.
- Add curry paste, garlic chili sauce, chicken broth, coconut milk, turmeric, ginger, salt, pepper, lemongrass and lime juice. Stir to combine until consistency is smooth.
- Add meatballs back into the pan along with the fresh basil. Bring to a light simmer and cover. Let cook approx. 10 mins or until meatballs are cooked through (chicken is fully cooked when it reaches an internal temperature of 165 degrees F.).
- Serve with cauliflower rice, basmati rice or brown rice.
Notes
- Forming chicken meatballs: placing the chicken meatball mixture in the fridge for 20-30 minutes prior to forming helps – also if you are forming them with your hands add a little oil to your hands to help prevent sticking.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
- Nutrition: nutrition provided is an estimate and does not include rice or other sides.
Nutrition
- Serving Size: 1/6 pan
- Calories: 363
- Sugar: 4 g
- Sodium: 915.3 mg
- Fat: 27.2 g
- Carbohydrates: 12.5 g
- Protein: 18.2 g
- Cholesterol: 96 mg
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