Whole 30 Whole30 Coconut Curry Chicken Meatballs
Tender, spiced chicken meatballs swimming in a rich, golden coconut curry sauce — this is the kind of weeknight dinner that feels indulgent but checks every box for a compliant reset month. The meatballs are seasoned with cumin, coriander, turmeric, and fresh cilantro before being baked at high heat until lightly golden, so you get real depth of flavor without any fillers or binders that would knock you off track. The sauce comes together in a single skillet with full-fat coconut milk, diced tomatoes, fresh ginger, and a bright finish of lime juice — every ingredient is clean and purposeful. One of the trickier parts of eating this way is finding saucy, satisfying comfort food that doesn't rely on grains, dairy, or added sugar, and this curry delivers all of that without any workarounds that feel like a compromise. The meatballs finish right in the sauce, soaking up all that warmth and spice before you even get them to the table. It serves four, making it a solid choice for meal prep or a family dinner where everyone can just eat the same thing for once. A handful of fresh cilantro and a squeeze of lime over the top and you're done.
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Learn more →Ingredients
4 servings
For the meatballs
- 1 ½ lb ground chicken
- ¼ cup finely chopped fresh cilantro
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp fine sea salt
- ¼ tsp black pepper
- 1 tbsp coconut oil
For the curry sauce
- 1 tbsp coconut oil
- 1 cup finely diced yellow onion (about 1 medium onion)
- 1 tbsp fresh ginger, finely grated
- 2 tsp curry powder
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup chicken broth
- 1 tsp fine sea salt
- 1 tbsp fresh lime juice
For serving
- fresh cilantro leaves, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large mixing bowl, combine the ground chicken, chopped cilantro, cumin, coriander, turmeric, salt, and black pepper. Mix with your hands until just combined — do not overwork the mixture or the meatballs will be dense.
- 2
Scoop the mixture into 18–20 meatballs (about 1.5 tablespoons each) and arrange them on the prepared baking sheet. Drizzle or brush with 1 tablespoon coconut oil. Bake for 14–16 minutes, until the meatballs reach an internal temperature of 165°F (74°C) on an instant-read thermometer and are lightly golden on the outside.
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