Introduction

These Jalapeño Coconut Curry Chicken Meatball Bowls combine spicy, savory, and creamy flavors in one delicious dish. Packed with vibrant veggies and fragrant coconut rice, they make a satisfying and colorful meal perfect for any night of the week.

A white bowl filled with a colorful dish showing three layers: the bottom layer is white rice mixed with bright green asparagus and sliced red and orange bell peppers; the middle layer consists of golden-yellow meatballs with flecks of greens inside, one cut in half revealing a soft texture; the top layer is a light yellow creamy sauce drizzled on the meatballs and vegetables, garnished with fresh chopped green herbs and a thin lemon slice on the side, with a gold spoon resting in the bowl; the whole scene is set on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the meatballs:

1 pound 93% lean ground chicken (or ground turkey)
1 egg
½ cup panko breadcrumbs
2 cloves garlic, finely minced
1 jalapeño, finely diced (seeds included)
¼ cup finely diced cilantro
¼ cup finely chopped basil
¼ cup finely diced green onion
½ teaspoon ground turmeric
½ teaspoon yellow curry powder
½ teaspoon cumin
¾ teaspoon kosher salt

For the veggies + coconut rice:

1 tablespoon virgin coconut oil
3 cloves garlic, finely minced
1 tablespoon freshly grated ginger
¼ cup sliced green onion (white part only)
2 medium carrots, sliced
12 oz green beans, ends trimmed and cut into roughly 2-inch pieces
1 (15 oz) can light or full fat coconut milk
⅓ cup water
½ teaspoon salt, plus more to taste
1 cup jasmine white rice
1 large red bell pepper, julienned

For the yellow coconut curry sauce:

⅓ cup light or full fat coconut milk
¼ cup tahini
1 clove garlic, grated
1-2 teaspoons pure maple syrup, to sweeten
1 teaspoon yellow curry powder
½ tablespoon freshly grated ginger
½ teaspoon ground turmeric
¼ teaspoon red cayenne pepper
½ teaspoon salt
Freshly ground black pepper, to taste

To garnish:

Lime wedges
¼ cup chopped cilantro
¼ cup julienned basil
¼ cup sliced green onion (green part only)

Instructions

Step 1: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Step 2: In a large bowl, combine all meatball ingredients: ground chicken, egg, panko, garlic, jalapeño, cilantro, basil, green onion, turmeric, curry powder, cumin, and salt. Mix well using clean hands.
Step 3: Using a medium cookie scoop or your hands, form 14-16 meatballs and place them 2 inches apart on the prepared baking sheet.
Step 4: Bake for 15-20 minutes, or until cooked through and a meat thermometer reads 165°F (74°C). Set aside.
Step 5: While meatballs bake, heat coconut oil in a large deep skillet over medium-high heat. Add garlic, ginger, and the white part of green onions; sauté for about 30 seconds.
Step 6: Add carrots and green beans; sauté for 2 minutes. Stir in coconut milk, water, and salt, then bring to a simmer.
Step 7: Stir in jasmine rice, cover the pan, reduce heat to low, and cook for 15-20 minutes until rice is tender.
Step 8: Once cooked, fluff the rice with a fork and gently fold in the julienned red bell pepper. Cover and let steam off heat for 5 minutes. Adjust salt to taste.
Step 9: In a bowl, whisk together all curry sauce ingredients until smooth.
Step 10: To serve, divide coconut rice and vegetables into bowls. Top with meatballs and drizzle the yellow coconut curry sauce over the top.
Step 11: Garnish with lime wedges, chopped cilantro, basil, and green onion. Enjoy warm.

Tips & Variations

For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs or 2-3 tablespoons of coconut flour.
If you prefer less heat, remove the jalapeño seeds before dicing.
Swap ground chicken for turkey or even pork depending on your preference.
Add other veggies like snap peas or broccoli for more color and texture.
Use brown jasmine rice for a nuttier flavor and extra fiber; just increase cooking time slightly.

Storage

Store leftover meatballs and rice in airtight containers in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop until warmed through. The curry sauce can be stored separately in the fridge and stirred well before serving.

How to Serve

A white bowl filled with a colorful dish showing multiple layers: at the base, there is white rice mixed with thin slices of green beans, red bell peppers, and orange carrot pieces. On top, there are several round yellow meatballs with green herbs dotting their surface, one of which is cut in half showing a light, tender inside. The meatballs and vegetables are drizzled with a creamy yellow sauce, sprinkled with chopped green herbs and black pepper. A slice of lime is visible adding a touch of bright green and yellow on one side of the bowl. A gold spoon is placed inside the bowl on the right side. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and shape the meatballs a day in advance. Store them uncooked in the refrigerator and bake right before serving for best freshness.

Is this recipe spicy?

The jalapeño adds a moderate level of heat, but you can adjust by removing the seeds or reducing the amount used. The curry sauce also has a mild warmth that complements the dish without being overpowering.