Coconut Curry Chicken Meatballs with Garlic Butter.

These Coconut Curry Chicken Meatballs with Garlic Butter are full of fresh, spicy, salty, tangy, flavors, and so simple. Made with flavorful Thai red curry paste, creamy coconut milk, and a quick homemade curry powder. The meatballs are seasoned, mixed, rolled, baked until crispy, and then served in a creamy curry sauce with spicy chili garlic butter. A side of rice soaks up all that yummy curry sauce, so delicious with fresh herbs and lime.

You know my oldest brother Creighton is influencing my recipes whenever I share meatballs. I used to hate making meatballs, but he’s helped me see the light. I try to get creative with them any time I feel like I need to switch my recipes up a bit.

I’ve been craving nothing but color for the last few weeks. The picture/dream I have in my head every day is this – I want everything I make and share with you to be bright, fresh, full of herbs, and in general the most delicious recipe you’ll make that week. Like the most delicious.

It’s a high-achieving, high-expectation approach, but I want everything to be pretty and yummy!!

It’s difficult to execute though. Food changes quickly, the light moves, and being creative can be hard, but some recipes, like this one, just work. I adore this recipe, the simplicity of it, and the color. It’s not my prettiest recipe, but all the color, the ease, and the flavor is here.

I’m excited to share this recipe, it’s so delicious!!!

Details

Usually, I’ll order spicy curry powder on Amazon, but when I’m out, I always make my own curry blend. It takes 5 extra minutes, but I always love customizing the spices. I add lots of cumin and ginger with a touch of paprika, cayenne, and cinnamon, it’s the perfect blend.

I shared the recipe in the notes, I use it a lot for chicken and salmon. Of course, you can also just use store-bought spicy curry powder. I’d add some cayenne or chili flakes to make it spicer!

Mix the meatballs, I love using a mix of ground chicken and ground pork. Add the curry powder, a drizzle of Tamari, shallots, and black pepper to the meat. You don’t need to add garlic since that’s going in the butter!

Once the meatballs are mixed, bake until crispy. This is my favorite easy, mess-free, way to cook any kind of meatball. No splattering!

I kept the sauce really simple: butter, ginger, and lots of Thai red curry paste. Coconut milk keeps it creamy, and tamari adds a little salty flavor.

Finish cooking the meatballs in the curry sauce so they stay really tender and flavorful.

The last step is the garlic butter. Brown the butter, garlic, and chili flakes until the butter turns golden and the garlic crisps. Drizzle the garlic butter over the meatballs just before serving. It makes every bite melt in your mouth.

Serve the meatballs and sauce over rice with lots of chopped cilantro or try some Thai basil.

This is such a simple, wholesome, and delicious meal. Love that!

Looking for other dinner recipes? Here are my favorites: 

Black Pepper Chicken and Bacon Quesadillas with Avocado Basil Ranch

Thai Black Pepper Chicken and Garlic Noodles

One Pot Stove-Top Mac and Cheese

Honey Garlic Salmon Soba Noodle Bowls

Coconut Milk Braised Black Pepper Chicken

Coconut Curry Salmon with Garlic Butter

Lastly, if you make this Coconut Curry Chicken Meatballs with Garlic Butter, 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!