Can I make these meatballs with a different protein?

Yes! While the recipe calls for ground chicken, you can easily substitute ground turkey for similar results. For a different flavor profile, ground pork would work well with the curry spices, or try plant-based ground meat alternatives for a vegetarian version.

How spicy are these meatballs?

The meatballs have a medium heat level from the jalapeño (with seeds included) and the curry spices. To reduce the spiciness, remove the jalapeño seeds or use only half a pepper. For more heat, add additional cayenne pepper or include a Thai bird chili in the sauce.

How can I make this dish gluten-free?

To make this dish gluten-free, simply substitute the panko breadcrumbs with gluten-free breadcrumbs or use 2-3 tablespoons of coconut flour instead. All other ingredients in the recipe are naturally gluten-free.

Can I prepare components of this dish ahead of time?

Yes! The meatballs can be prepared and baked up to 2 days in advance, then reheated when ready to serve. The curry sauce can also be made ahead and stored in the refrigerator. For best results, prepare the coconut rice fresh when you're ready to assemble the bowls.

What vegetables can I substitute in this recipe?

This recipe is versatile and works well with many vegetables. Try snow peas or sugar snap peas instead of green beans, sweet potatoes or butternut squash instead of carrots, or add in spinach, bok choy, or broccoli. Just adjust cooking times accordingly for harder vegetables.

What can I substitute for tahini in the curry sauce?

If you don't have tahini, you can substitute with almond butter, cashew butter, or even peanut butter for a different but complementary flavor. For a nut-free option, sunflower seed butter works well, or simply increase the coconut milk for a thinner but still flavorful sauce.

Jalapeño Coconut Curry Meatballs

Section: Satisfying Main Dishes for Every Occasion

These Jalapeño Coconut Curry Chicken Meatball Bowls combine aromatic spices with tender ground chicken for protein-packed, flavorful meatballs. The dish features a colorful medley of carrots, green beans, and red bell peppers served over coconut-infused jasmine rice.

What makes this dish special is the creamy yellow coconut curry sauce made with tahini, maple syrup, and warming spices. Ready in under an hour, these bowls offer a perfect balance of heat, sweetness, and savory flavors, finished with fresh herbs and a squeeze of lime for brightness.

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Published By Ioana

Updated on Wed, 14 May 2025 23:57:38 GMT

A bowl of food with meatballs, rice, and vegetables. | ioanacooks.com

This jalapeño coconut curry chicken meatball bowl combines the warmth of curry spices with the freshness of herbs in juicy meatballs, all served over fragrant coconut rice with a creamy curry sauce. Perfect for those nights when you crave something hearty yet exciting.

I first created this recipe when craving both Thai and Indian flavors but couldn't decide between them. The combination became an instant hit, especially with my spice-loving friends who request it whenever they visit.

Ingredients

Ground chicken: 93% lean offers the perfect balance of flavor and health. Turkey works beautifully too
Jalapeño: with seeds included provides the perfect kick. Adjust based on your heat preference
Fresh herbs: cilantro and basil bring brightness essential to balancing the rich curry
Panko breadcrumbs: help keep meatballs tender and prevent them from becoming dense
Coconut milk: used in both rice and sauce creates cohesive flavor throughout the dish
Jasmine rice: absorbs flavors better than other varieties making it ideal here
Tahini: adds creaminess and nutty depth to the curry sauce without dairy
Fresh ginger and garlic: form the aromatic base that truly elevates this dish

Step-by-Step Instructions

Prepare the meatballs:: Combine all meatball ingredients in a large bowl mixing just until incorporated. Overmixing will result in tough meatballs. The mixture should be slightly wet but still hold its shape when rolled. Form into golf ball sized portions using gentle pressure. Bake at 400°F for exactly 15-20 minutes until the internal temperature reaches 165°F. The meatballs should be golden on the outside but still juicy inside.
Cook the coconut rice and vegetables:: Heat coconut oil in a deep skillet until shimmering but not smoking. Add aromatics and harder vegetables first allowing them to soften slightly before introducing liquids. The carrots should retain some bite. Pour in coconut milk and water bringing to a gentle simmer before adding rice. The key is maintaining a very low heat after covering to create perfectly tender grains without sticking. Adding bell peppers at the end preserves their vibrant color and slight crunch.
Create the curry sauce:: Whisk sauce ingredients together until completely smooth. Start with less maple syrup and cayenne then adjust to taste. The sauce should be pourable but thick enough to coat the back of a spoon. If too thick add a splash more coconut milk.
Assemble the bowls:: Layer the rice and vegetables as your base dividing evenly among four bowls. Place meatballs on top 3-4 per bowl. Drizzle generously with curry sauce. The warm components will slightly thin the sauce creating the perfect consistency. Finish with a squeeze of fresh lime and sprinkle with herbs just before serving.

A bowl of food with meatballs, jalapenos, and rice. | ioanacooks.com

The jalapeño is truly the unsung hero in these meatballs. I discovered this by accident when I added one extra pepper during a dinner party. The subtle heat balanced the coconut perfectly without overwhelming the dish. Now I always include the seeds for that pleasant warmth that builds with each bite.

Storing Your Leftovers

These meatball bowls keep beautifully in the refrigerator for up to 3 days. Store the components separately with the sauce in its own container to prevent sogginess. When reheating add a splash of water to the rice mixture before microwaving gently. The sauce may thicken in the refrigerator so stir in a bit more coconut milk to reach desired consistency. For best results reheat meatballs separately in the oven at 350°F for about 10 minutes.

Make It Your Own

This recipe welcomes creative adaptations based on what you have on hand. Swap green beans for broccoli florets snow peas or even spinach folded in at the last minute. No tahini? Almond butter creates a different but equally delicious sauce. For a lower carb option replace jasmine rice with cauliflower rice reducing cooking time to just 5 minutes. The meatball base works with any ground meat including pork beef or plant-based alternatives like Beyond meat with minimal adjustments.

A bowl of food with meatballs and rice. | ioanacooks.com

Serving Suggestions

Turn this into an impressive dinner party spread by serving family style. Place the coconut rice on a large platter surrounded by meatballs and vegetables with sauce and garnishes in separate bowls allowing guests to build their own. For a complete experience pair with a cucumber salad dressed simply with rice vinegar and a touch of sugar for contrast. A cold lager or crisp white wine like Riesling complements the curry flavors beautifully.

Frequently Asked Questions About Recipes

→ Can I make these meatballs with a different protein?: Yes! While the recipe calls for ground chicken, you can easily substitute ground turkey for similar results. For a different flavor profile, ground pork would work well with the curry spices, or try plant-based ground meat alternatives for a vegetarian version.
→ How spicy are these meatballs?: The meatballs have a medium heat level from the jalapeño (with seeds included) and the curry spices. To reduce the spiciness, remove the jalapeño seeds or use only half a pepper. For more heat, add additional cayenne pepper or include a Thai bird chili in the sauce.
→ How can I make this dish gluten-free?: To make this dish gluten-free, simply substitute the panko breadcrumbs with gluten-free breadcrumbs or use 2-3 tablespoons of coconut flour instead. All other ingredients in the recipe are naturally gluten-free.
→ Can I prepare components of this dish ahead of time?: Yes! The meatballs can be prepared and baked up to 2 days in advance, then reheated when ready to serve. The curry sauce can also be made ahead and stored in the refrigerator. For best results, prepare the coconut rice fresh when you're ready to assemble the bowls.
→ What vegetables can I substitute in this recipe?: This recipe is versatile and works well with many vegetables. Try snow peas or sugar snap peas instead of green beans, sweet potatoes or butternut squash instead of carrots, or add in spinach, bok choy, or broccoli. Just adjust cooking times accordingly for harder vegetables.
→ What can I substitute for tahini in the curry sauce?: If you don't have tahini, you can substitute with almond butter, cashew butter, or even peanut butter for a different but complementary flavor. For a nut-free option, sunflower seed butter works well, or simply increase the coconut milk for a thinner but still flavorful sauce.

Jalapeño Coconut Curry Meatball Bowls

Spicy jalapeño meatballs with vegetables in a sweet-savory yellow coconut curry sauce, perfect for a flavorful weeknight dinner.

Time Needed to Prep

20 minutes

Cooking Duration

30 minutes

Overall Time

50 minutes

Published By: Ioana

Category of Recipe: Main Dishes

Preparation Difficulty: Medium Difficulty

Type of Cuisine: Fusion

Number of Portions: 4 How Many It Serves

Dietary Preferences: Dairy-Free Suitable

Ingredients You'll Need

→ For the meatballs

Ingredient 01 1 pound 93% lean ground chicken or ground turkey

Ingredient 02 1 egg

Ingredient 03 ½ cup panko breadcrumbs

Ingredient 04 2 cloves garlic, finely minced

Ingredient 05 1 jalapeño, finely diced (seeds included)

Ingredient 06 ¼ cup finely diced cilantro

Ingredient 07 ¼ cup finely chopped basil

Ingredient 08 ¼ cup finely diced green onion

Ingredient 09 ½ teaspoon ground turmeric

Ingredient 10 ½ teaspoon yellow curry powder

Ingredient 11 ½ teaspoon cumin

Ingredient 12 ¾ teaspoon kosher salt

→ For the veggies and coconut rice

Ingredient 13 1 tablespoon virgin coconut oil

Ingredient 14 3 cloves garlic, finely minced

Ingredient 15 1 tablespoon freshly grated ginger

Ingredient 16 ¼ cup sliced green onion (white part only)

Ingredient 17 2 medium carrots, sliced

Ingredient 18 12 oz green beans, ends trimmed and cut into roughly 2 inch long pieces

Ingredient 19 1 (15 oz) can light or full-fat coconut milk

Ingredient 20 ⅓ cup water

Ingredient 21 ½ teaspoon salt, plus more to taste

Ingredient 22 1 cup jasmine white rice

Ingredient 23 1 large red bell pepper, julienned

→ For the yellow coconut curry sauce

Ingredient 24 ⅓ cup light or full-fat coconut milk

Ingredient 25 ¼ cup tahini

Ingredient 26 1 clove garlic, grated

Ingredient 27 1-2 teaspoons pure maple syrup, to sweeten

Ingredient 28 1 teaspoon yellow curry powder

Ingredient 29 ½ tablespoon freshly grated ginger

Ingredient 30 ½ teaspoon ground turmeric

Ingredient 31 ¼ teaspoon red cayenne pepper

Ingredient 32 ½ teaspoon salt

Ingredient 33 Freshly ground black pepper, to taste

→ To garnish

Ingredient 34 Lime wedges

Ingredient 35 ¼ cup chopped cilantro

Ingredient 36 ¼ cup julienned basil

Ingredient 37 ¼ cup sliced green onion (green part only)

Steps to Follow

Step 01

Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. In a large bowl, mix all meatball ingredients, including ground chicken, egg, breadcrumbs, garlic, jalapeño, herbs, and spices. Combine well using clean hands. Scoop and roll the mixture into meatballs (about 14-16 pieces). Arrange them on the prepared sheet, 2 inches apart. Bake for 15-20 minutes or until cooked through and the internal temperature reaches 165°F (74°C). Set aside.

Step 02

Heat coconut oil in a large deep skillet or pan over medium-high heat. Add garlic, ginger, and white parts of the green onion. Sauté for 2 minutes. Add the sliced carrots and green beans, followed by coconut milk, water, and salt. Bring to a simmer and stir in jasmine rice. Cover the skillet, reduce heat to low, and cook for 15-20 minutes. Once the rice is cooked, fluff with a fork and gently fold in the julienned red bell pepper. Cover and allow the rice to steam off the heat for 5 minutes. Adjust seasoning with salt as needed.

Step 03

In a medium bowl, whisk together coconut milk, tahini, grated garlic, maple syrup, curry powder, ginger, turmeric, cayenne pepper, salt, and freshly ground black pepper until smooth. Set aside.

Step 04

Divide the cooked coconut rice and veggies between serving bowls. Top with meatballs and drizzle the yellow coconut curry sauce over the top. Garnish with fresh lime wedges, cilantro, basil, and green onion. Serve immediately.

Extra Tips

To make this dish gluten-free, use gluten-free breadcrumbs or 2-3 tablespoons of coconut flour instead of panko.

Tools You'll Need

Large baking sheet
Large deep skillet or pan
Medium mixing bowl
Whisk

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.

Contains coconut (in coconut milk and coconut oil)
Contains egg (in meatballs)
Contains sesame (in tahini)

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.

Calories Per Serving: 619
Total Fat: 28.1 grams
Carbohydrate Amount: 62.2 grams
Protein Amount: 33.3 grams