These Coconut Chicken Meatballs are a deliciously juicy and flavorful twist on the classic meatball. Packed with the tropical sweetness of coconut, seasoned with aromatic spices, and baked to perfection, these meatballs are perfect for a light dinner, appetizer, or as a fun meal prep option.
Why You’ll Love This Recipe
- Tropical Flavor – The coconut adds a sweet, nutty richness to the chicken.
- Juicy & Tender – The chicken meatballs stay moist and flavorful.
- Quick & Easy – Ready in just 25 minutes!
- Versatile – Serve as an appetizer, on a salad, or in a wrap.
Ingredients for Coconut Chicken Meatballs
For the Meatballs:
- 1 lb ground chicken – The base of the meatballs.
- 1/2 cup shredded unsweetened coconut – Adds texture and sweetness.
- 1/4 cup breadcrumbs – Helps bind the meatballs together.
- 1/4 cup grated Parmesan cheese – Adds a savory depth.
- 1 egg – To bind the mixture.
- 2 cloves garlic, minced – For a bit of aromatic flavor.
- 1/2 teaspoon ground ginger – Adds a warm, spicy note.
- 1/4 teaspoon ground coriander – For a citrusy, slightly sweet flavor.
- 1/4 teaspoon salt – To season the meatballs.
- 1/4 teaspoon black pepper – For a little kick.
- 2 tablespoons fresh cilantro, chopped – Adds freshness and color.
- 1 tablespoon coconut oil – For greasing the baking sheet.
For the Dipping Sauce (Optional):
- 1/4 cup coconut milk – Adds creaminess.
- 2 tablespoons soy sauce – For saltiness and umami.
- 1 tablespoon honey – For sweetness.
- 1/2 teaspoon chili flakes – For a bit of heat (optional).
- Juice of 1 lime – For brightness.
Tools You’ll Need
- Mixing bowl – For combining the ingredients.
- Baking sheet – For baking the meatballs.
- Spoon or cookie scoop – For portioning the meatballs.
- Small saucepan – For the dipping sauce.
How to Make Coconut Chicken Meatballs
Step 1: Preheat the Oven
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease with coconut oil.
Step 2: Prepare the Meatball Mixture
In a large mixing bowl, combine the ground chicken, shredded coconut, breadcrumbs, grated Parmesan, egg, garlic, ginger, coriander, salt, pepper, and cilantro. Mix everything together until well combined. Be careful not to overwork the mixture to keep the meatballs tender.
Step 3: Form the Meatballs
Use a spoon or cookie scoop to portion out the meatball mixture, rolling it into 1-inch balls and placing them on the prepared baking sheet.
Step 4: Bake the Meatballs
Bake the meatballs in the preheated oven for 18-20 minutes, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Step 5: Make the Dipping Sauce (Optional)
While the meatballs bake, combine the coconut milk, soy sauce, honey, chili flakes (if using), and lime juice in a small saucepan. Heat over medium heat for 2-3 minutes, stirring occasionally, until heated through and slightly thickened. Remove from heat.
Step 6: Serve & Enjoy
Once the meatballs are done, serve them warm with the dipping sauce on the side, or drizzle the sauce over the top. Garnish with extra cilantro for added color and flavor.
Serving Suggestions
- Serve the meatballs with a side of rice or quinoa for a complete meal.
- Enjoy with a fresh salad for a lighter option.
- Make them into meatball sliders with a slice of pineapple for a fun twist.
- Pair with steamed vegetables or a tropical fruit salad for a balanced plate.
Tips for the Best Coconut Chicken Meatballs
- Don’t overmix the meatball mixture to keep the meatballs tender.
- Use fresh ground chicken if possible for a more juicy, tender texture.
- Make them ahead of time: You can form the meatballs and freeze them before baking. Simply bake from frozen, adding an extra 5-10 minutes to the cooking time.
- Adjust the spice: Add more chili flakes or fresh chili to the dipping sauce if you like extra heat.
Storage Instructions
Refrigerate: Store leftover meatballs in an airtight container in the fridge for up to 3 days.
Freeze: Freeze the cooked meatballs in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat in the oven or microwave.
Frequently Asked Questions (FAQ)
Q1: Can I use a different type of meat?
A: Yes! You can substitute ground turkey, pork, or beef in place of the chicken.
Q2: Can I make these meatballs gluten-free?
A: Yes! Simply swap the breadcrumbs for gluten-free breadcrumbs or use almond flour as a binder.
Q3: What can I serve with these meatballs?
A: They pair well with a variety of sides, such as coconut rice, sautéed greens, or a fresh mango salad.
Conclusion: A Tropical Twist on Classic Meatballs!
These Coconut Chicken Meatballs are a flavorful, juicy, and slightly sweet dish that brings a tropical flair to your meals. With the added bonus of a creamy dipping sauce, they’re sure to be a hit!
Did you make this recipe? Share your photos and tag us on social media!
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: Fusion (Caribbean/Asian)
Nutritional Information (Per Serving)
- Calories: 180
- Protein: 14g
- Carbohydrates: 10g
- Fat: 10g
- Fiber: 2g
Enjoy every juicy, flavorful bite!
Print
Coconut Chicken Meatballs
- Total Time: 30 minutes
Description
These Coconut Chicken Meatballs are a deliciously juicy and flavorful twist on the classic meatball. Packed with the tropical sweetness of coconut, seasoned with aromatic spices, and baked to perfection, these meatballs are perfect for a light dinner, appetizer, or as a fun meal prep option.
Ingredients
For the Meatballs:
- 1 lb ground chicken – The base of the meatballs.
- 1/2 cup shredded unsweetened coconut – Adds texture and sweetness.
- 1/4 cup breadcrumbs – Helps bind the meatballs together.
- 1/4 cup grated Parmesan cheese – Adds a savory depth.
- 1 egg – To bind the mixture.
- 2 cloves garlic, minced – For a bit of aromatic flavor.
- 1/2 teaspoon ground ginger – Adds a warm, spicy note.
- 1/4 teaspoon ground coriander – For a citrusy, slightly sweet flavor.
- 1/4 teaspoon salt – To season the meatballs.
- 1/4 teaspoon black pepper – For a little kick.
- 2 tablespoons fresh cilantro, chopped – Adds freshness and color.
- 1 tablespoon coconut oil – For greasing the baking sheet.
For the Dipping Sauce (Optional):
- 1/4 cup coconut milk – Adds creaminess.
- 2 tablespoons soy sauce – For saltiness and umami.
- 1 tablespoon honey – For sweetness.
- 1/2 teaspoon chili flakes – For a bit of heat (optional).
- Juice of 1 lime – For brightness.
Instructions
Step 1: Preheat the Oven
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease with coconut oil.
Step 2: Prepare the Meatball Mixture
In a large mixing bowl, combine the ground chicken, shredded coconut, breadcrumbs, grated Parmesan, egg, garlic, ginger, coriander, salt, pepper, and cilantro. Mix everything together until well combined. Be careful not to overwork the mixture to keep the meatballs tender.
Step 3: Form the Meatballs
Use a spoon or cookie scoop to portion out the meatball mixture, rolling it into 1-inch balls and placing them on the prepared baking sheet.
Step 4: Bake the Meatballs
Bake the meatballs in the preheated oven for 18-20 minutes, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Step 5: Make the Dipping Sauce (Optional)
While the meatballs bake, combine the coconut milk, soy sauce, honey, chili flakes (if using), and lime juice in a small saucepan. Heat over medium heat for 2-3 minutes, stirring occasionally, until heated through and slightly thickened. Remove from heat.
Step 6: Serve & Enjoy
Once the meatballs are done, serve them warm with the dipping sauce on the side, or drizzle the sauce over the top. Garnish with extra cilantro for added color and flavor.
Notes
- Don’t overmix the meatball mixture to keep the meatballs tender.
- Use fresh ground chicken if possible for a more juicy, tender texture.
- Make them ahead of time: You can form the meatballs and freeze them before baking. Simply bake from frozen, adding an extra 5-10 minutes to the cooking time.
- Adjust the spice: Add more chili flakes or fresh chili to the dipping sauce if you like extra heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: Fusion (Caribbean/Asian)
