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The best summer Weeknight 30 Minute Coconut Curry Chicken Meatballs…with spicy mango salsa. This dish incorporates a variety of Thai flavors, all with an abundance of health benefits. It’s a delicious mix of cozy and healthy, and a great way to use up those garden bell peppers and fresh basil. It’s made creamy and extra saucy with coconut milk, spiced with curry paste, and served over steamed rice. Top with spicy mango salsa and toasted coconut for a DELICIOUS quick meal. Best part…all you need for this recipe are pantry ingredients and 30 minutes!

overhead photo of Weeknight 30 Minute Coconut Curry Chicken Meatballs in bowl with rice

If there’s one thing I love doing, it’s taking something kind of boring, like chicken meatballs, and reinventing the dish to be exciting and extra delicious. Why? I guess I love a good challenge. So much so that I’ve made this a game I play with myself to help keep things fresh and creative. I get bored of things incredibly fast, especially when it comes to food. So challenging myself to reinvent dishes helps to keep things refreshing and fun for me.

What’s the game?

Basically, I just force myself to take a recipe that feels a little boring and completely switch it up. I might mix up the process by making the recipe in the instant pot or on a sheet pan. Or I might combine two cuisines into one. Or maybe even turn something traditionally meat-based into something vegan. Who knows, but I’m always trying to switch things up, even if it’s only a little bit.

overhead photo of Chicken Meatballs on baking sheet after baking

And with these meatballs that is definitely the case.

Truth is, I’ve never been someone who has cared for meatballs and red sauce, or really meatballs of any kind. In fact, the word meatball really weirds me out. BUT my oldest brother loves meatballs so much, he’s always asking me to make them.

The other thing Creighton loves? Curry…of any kind, whether it’s Indian or Thai, he just loves curry.

So I thought why not combine his love of meatballs and his love of saucy curry. I know it sounds odd, but stick with here, this curry is good. It’s not like any other chicken curry you’ve ever had. It’s a mix of Thai with a touch of Indian flare. So much flavor, so saucy, creamy, and full of vegetables. All in all, a great healthy dinner that’s flavorful and easy to throw together too.

side angled photo of Weeknight 30 Minute Coconut Curry Chicken Meatballs in skillet

So here are the details…

The meatballs. I like to cook them in the oven. I know it’s summer, and I know it’s hot, but using the oven is just easier, cleaner, and faster. It also creates the perfect non-dry chicken meatball. I like to use a mix of ground chicken, green onions, garlic, salt, and pepper. The secret…a touch of Worcestershire sauce, which adds a really delicious, salty, and almost umami-like flavor.  You don’t know it’s there, but it adds so much.

There are no eggs and no bread crumbs in these meatballs. I wanted to keep them simple. Really, I just want them to be a base for the coconut curry sauce. Meaning, the meatballs soak up the sauce instead of being the key flavor.

Roll the meat into balls, place them on a baking sheet, and then bake them at a high temp. They will brown on the outside and cook perfectly on the inside.

Meal prep tip: double the meatball recipe, bake them all, then freeze half of the meatballs for another time. You can then easily turn this dinner into a 15 minutes situation since all you’ll need to do is thaw the meatballs and toss them with the sauce. EASY. Additionally, you can use the meatballs for other recipes too!

The sauce. While the meatballs are cooking, make the sauce on the stove. It’s pretty simple, but made incredibly flavorful with shallots and ginger. I like to use bell peppers as my vegetable, Thai curry paste to keep things spicy, and canned coconut milk for a super luscious and creamy sauce. I then add a splash of soy sauce and fish sauce for saltiness, then fresh basil or cilantro.

DONE.

side angled photo of Weeknight 30 Minute Coconut Curry Chicken Meatballs in bowls with rice

If bell peppers are not your favorite, try using broccoli florets or sliced summer squash. Really any vegetable you enjoy will be great here!

Now, toss in the meatballs and let the curry cook for a few minutes to thicken up the sauce. While this is happening, prep the mango salsa, which is simply diced mango, jalapeño, and lime. My favorite.

Serve the curry over steamed rice, top with mango salsa, and toasted coconut. Quick, simple, beyond good, and bonus? This dish is super healthy too! To make this even healthier, you can serve with brown rice, quinoa, or even over cauliflower rice.

Meal prep tip #2: if you like, you can freeze the meatballs and sauce together. Just thaw overnight in the fridge, then warm on the stove until heated through…and now you have a 10 minute dinner. Again, EASY and perfect for back to school/back to work/back to reality. That time of year we are all soon to enter.

So…have I convinced you that these Coconut Curry Chicken Meatballs will make a great summer dinner for tonight?

My hope is the answer is YES and that you’re running to the store to pick up any ingredients you might not have on hand. Then head home to make the best summer chicken curry. It’s kind of cozy, but yet lite at the same time. And the bottom line…every last spoonful of this saucy curry is oh so satisfying. You will love it.

overhead close up photo of Weeknight 30 Minute Coconut Curry Chicken Meatballs in bowls with rice

If you make these weeknight 30 minute coconut chicken curry meatballs be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Watch the How To Video:

Weeknight 30 Minute Coconut Curry Chicken Meatballs

Author: Tieghan Gerard
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 607 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Spicy Lime Mango

  • 1 mango, diced
  • 1 jalapeńo or red Fresno pepper, seeded and chopped
  • juice and zest from 1 lime
US Customary - Metric

Instructions

  • 1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
    2. Add the chicken, green onions, garlic, Worcestershire sauce, and a pinch each of salt and pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-20 meatballs) placing them on the prepared baking sheet. The mix will be wet, but it will firm up in the oven. Transfer to the oven and bake for 15 minutes or until the meatballs are crisp and cooked through.
    3. Meanwhile, heat the sesame oil in a large skillet over medium heat. Add the shallots, bell peppers, and ginger. Cook until the fragrant and the peppers softened, 5-8 minutes. Season with salt and pepper.
    4. Stir in the curry paste and cook until fragrant, about 1 minute. Add the coconut milk, soy sauce, and fish sauce. Stir to combine, bring the mixture to a boil. Add the meatballs and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro.
    5. In a small bowl, combine the mango, jalapeño, lime zest, and lime juice.
    6. Serve the meatballs and sauce over bowls of rice topped with toasted coconut, spicy mango, and additional herbs.

Notes

To Freeze the Meatballs: Bake as directed, then freeze on a parchment lined baking sheet in a single layer for 2 hours. Transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge or simmer in curry sauce over low heat for 20 minutes, until thawed.
To Freeze the Meatballs in the Sauce: Spoon the meatballs and curry sauce into a freezer-safe container. Freeze for up to 3 months. To serve, thaw overnight in the fridge, then warm on the stove until heated through, about 15 minutes.
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Comments

  1. First time I ever used one of your recipes. Loved the flavor and so did everyone else. The meatballs turned tobe quite dry though … any idea what I could have done wrong? I let them sit for awhile before sticking them in the oven … may be that’s why?

    Best

    Jens

    Reply

    1. Hey there! Thanks for trying out these meatballs! Is there anything else you did differently? I would maybe try baking for a little less time next time if you feel like they dried out! xT

      Reply

    1. Thanks so much Laura!! I love to hear that this recipe turned out well for you and appreciate you making it! Happy Friday!

      Reply

  3. Loved this so flavorful, added spinach to the curry. Mango’s we’re not nice at the grocery store so didn’t make the salsa .. will next time will be making this agin!

    Reply

    1. Hey Cheryl,
      Happy Wednesday!! 🍉🍓 Thanks a bunch for testing out this recipe, I’m so glad to hear that it turned out well for you! xT

      Reply

  4. 4 stars
    Great weeknight recipe but it took me quite a while to chop everything.
    I added cilantro and ginger to the meatballs as well. I also threw in some carrots to cook with the peppers because I had them.
    As we like our food spicy, I also added a finely diced jalapeño to the curry and lots of lime zest.
    Also cooked my rice in coconut milk and added mango to the rice in my rice cooker.
    My husband loved this!

    Reply

    1. Hey Susan,
      Fantastic!!🌻 I love to hear that this recipe turned out well for you, thanks so much for trying it out! xT

      Reply

  5. 4 stars
    We really enjoyed this meal. I particularly love how quick and easy it is & the way you can prepare it in several stages!

    Reply

    1. Hey Jenna,
      Happy Monday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it turned out well! xT

      Reply

  7. What is a good substitute for Coconut Milk in this recipe and most ? I am not a fan of coconut, but if the flavor is not strong, I may be able to tolerate it.

    Reply

    1. Hey there,
      Any other milk that you enjoy will work for you! Please let me know if you have any other questions, I hope you love this recipe! xT

      Reply

  8. 5 stars
    There I was all ready to make this for dinner- opened up the freezer to get the ground turkey and there was none ( I live a 30 mile round trip to the grocery store). I searched and found a package of TJ’s chicken vegetable dumplings. Voila! This ended up being fantastic!
    Thanks as always.

    Reply

    1. Hi Joy,
      Perfect! I appreciate you making this recipe and sharing your feedback, I am so glad it was a hit! xx

      Reply

  9. 5 stars
    My husband told me this was the best thing he’s ever ate!!! I used ground turkey instead of chicken because we ate way too much chicken this week. It was absolutely delicious! And to totally worth making the jalapeño mango condiment.

    Reply

    1. Hi Emma,
      Happy Labor Day! Thanks so much for making this recipe and sharing your feedback! So glad it was enjoyed:)

      Reply

  10. 5 stars
    Thank you for this recipe ! I will make it again for sure.
    It was more than 30 minutes because I needed to ground the chicken, slice the peppers etc. But it’s not a problem as we are Saturday and I have time. If you do it during the week, then it’s best to prepare the ingredients (chop etc) upfront during the weekend (the “mise en place”)
    Next time I’ll cook the meatballs directly in the sauce without the passage into the oven.

    Reply

    1. Hey Virginie,
      Happy Sunday!! Thanks so much for making this recipe, I am so glad it was a hit! xTieghan

      Reply

    1. Hey Michelle,
      Thanks so much for making this recipe so often, I love to hear that you have been enjoying the dish!! xTieghan

      Reply

    1. Hey Amy,
      Thanks so much for giving this recipe a go and sharing your feedback!! I love to hear that it was a winner:) xTieghan

      Reply

    1. Hey Lorelei,
      Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! Have the best week:) xT

      Reply

  14. I just made this and it was delicious! Salty, comforting, and that umami flavor adds that savoriness. I made some modifications based on what I had on hand- no ginger and subbed green onion for shallot. I used ground pork and added jalapeño to the meatball mix.

    Reply

    1. Hi Claire,
      Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! xx

      Reply

    1. Hi Mary,
      Happy Friday!! I am so glad to hear this recipe was a winner, thanks for giving it a go:) xTieghan

      Reply