Jalapeño Coconut Curry Meatball Bowls (Printable Recipe)
Spicy jalapeño meatballs with vegetables in a sweet-savory yellow coconut curry sauce, perfect for a flavorful weeknight dinner.
# Ingredients You'll Need:
→ For the meatballs
01 -
1 pound 93% lean ground chicken or ground turkey
02 -
1 egg
03 -
½ cup panko breadcrumbs
04 -
2 cloves garlic, finely minced
05 -
1 jalapeño, finely diced (seeds included)
06 -
¼ cup finely diced cilantro
07 -
¼ cup finely chopped basil
08 -
¼ cup finely diced green onion
09 -
½ teaspoon ground turmeric
10 -
½ teaspoon yellow curry powder
11 -
½ teaspoon cumin
12 -
¾ teaspoon kosher salt
→ For the veggies and coconut rice
13 -
1 tablespoon virgin coconut oil
14 -
3 cloves garlic, finely minced
15 -
1 tablespoon freshly grated ginger
16 -
¼ cup sliced green onion (white part only)
17 -
2 medium carrots, sliced
18 -
12 oz green beans, ends trimmed and cut into roughly 2 inch long pieces
19 -
1 (15 oz) can light or full-fat coconut milk
20 -
⅓ cup water
21 -
½ teaspoon salt, plus more to taste
22 -
1 cup jasmine white rice
23 -
1 large red bell pepper, julienned
→ For the yellow coconut curry sauce
24 -
⅓ cup light or full-fat coconut milk
25 -
¼ cup tahini
26 -
1 clove garlic, grated
27 -
1-2 teaspoons pure maple syrup, to sweeten
28 -
1 teaspoon yellow curry powder
29 -
½ tablespoon freshly grated ginger
30 -
½ teaspoon ground turmeric
31 -
¼ teaspoon red cayenne pepper
32 -
½ teaspoon salt
33 -
Freshly ground black pepper, to taste
→ To garnish
34 -
Lime wedges
35 -
¼ cup chopped cilantro
36 -
¼ cup julienned basil
37 -
¼ cup sliced green onion (green part only)
# Steps to Follow:
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.
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.
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.
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:
01 -
To make this dish gluten-free, use gluten-free breadcrumbs or 2-3 tablespoons of coconut flour instead of panko.