Ingredients
Scale
- 1 lb ground chicken (poultry for chicken meatballs)
- ½ cup shredded coconut (tropical flavor)
- ¼ cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon turmeric (optional for added flavor)
- Salt and pepper to taste
- 2 tablespoons olive oil
- ¼ cup chopped cilantro (optional)
- 1 cup coconut milk (for sauce)
- Juice of 1 lime
Instructions
- In a large mixing bowl, combine ground chicken, shredded coconut, breadcrumbs, egg, minced garlic, grated ginger, turmeric, salt, pepper, and cilantro. Mix until evenly incorporated.
- Shape the mixture into 1 to 1.5-inch diameter balls and place them on a parchment-lined baking sheet.
- Heat olive oil in a skillet over medium heat. Cook the meatballs for 5-7 minutes per side until golden brown and cooked through, or bake at 375°F (190°C) for 20-25 minutes until fully cooked.
- In a small saucepan, combine coconut milk and lime juice. Bring to a gentle simmer over low heat, stirring occasionally to create the sauce flavor.
- Pour the sauce over the cooked meatballs or serve on the side. Garnish with additional cilantro if desired.
Notes
- For a healthier option, bake the meatballs instead of frying.
- Use freshly grated ginger and high-quality shredded coconut for maximum flavor.
- Substitute breadcrumbs with crushed nuts or gluten-free oats for a gluten-free version.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop, Baking
- Cuisine: Tropical
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 4 meatballs with sauce
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg