Chicken Meatballs in Pumpkin Coconut Curry Sauce Recipe
Delicious one-pan chicken meatballs simmered in a rich pumpkin coconut curry sauce, flavored with coconut milk, pumpkin puree, warm spices, and a touch of creamy peanut butter. This cozy and nutritious recipe is perfect for a comforting weeknight dinner, pairing wonderfully with coconut rice, brown rice, or rice noodles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Asian
- Diet: Gluten Free
Ingredients
For the Meatballs:
- 1 pound lean ground chicken or turkey
- 1 egg
- ½ cup panko breadcrumbs, gluten free if desired
- 1 tablespoon brown sugar or coconut sugar
- ½ tablespoon red chili paste
- ⅓ cup finely diced cilantro
- ¼ cup finely diced green onion (or substitute red onion)
- 3 cloves garlic, minced
- ½ tablespoon fresh grated ginger (or substitute ½ teaspoon ground ginger)
- 1 teaspoon ground turmeric
- ½ teaspoon salt
- Freshly ground black pepper, to taste
For the Sauce:
- 1 tablespoon sesame oil
- 1 (15 ounce) can lite coconut milk
- ¾ cup pumpkin puree
- 2 tablespoons natural creamy peanut butter
- 1 tablespoon low sodium soy sauce (or coconut aminos)
- 1 tablespoon yellow curry powder
- 1 large carrot, sliced
- 1 red bell pepper, cut into chunks or julienned
- ½ cup frozen peas
To Garnish:
- Cilantro
- Chopped peanuts
- Scallions
Optional for Serving:
- Coconut rice
- Brown rice
- Rice noodles
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground chicken, egg, panko breadcrumbs, brown sugar, red chili paste, cilantro, green onion, garlic, ginger, turmeric, salt, and freshly ground black pepper. Use clean hands to thoroughly mix all ingredients and form into 16 golf ball-sized meatballs.
- Brown the Meatballs: Heat a large deep skillet over medium-high heat and add sesame oil. Arrange the meatballs in the skillet without overcrowding and brown them on all sides, about 5-6 minutes total. You may need to cook in batches. Once browned, transfer the meatballs to a plate and set aside.
- Make the Pumpkin Coconut Curry Sauce: Reduce heat to medium-low. In the same skillet, add coconut milk, pumpkin puree, peanut butter, soy sauce, and yellow curry powder. Whisk everything together until well combined. Stir in the sliced carrots.
- Simmer the Meatballs in Sauce: Return the browned meatballs to the skillet. Bring the mixture to a simmer, cover with a lid, reduce heat to low, and let it simmer gently for 15-20 minutes to allow the meatballs to cook through and flavors to meld.
- Add Vegetables and Finish Cooking: After 15 minutes, remove the lid and gently stir in the red bell pepper and frozen peas. Continue to simmer uncovered for 5 more minutes until vegetables are tender but vibrant.
- Serve and Garnish: Serve the meatballs and sauce over prepared coconut rice, brown rice, rice noodles, quinoa, or spiralized zucchini/sweet potato. Generously spoon the sauce on top and garnish with chopped peanuts, scallions, and fresh cilantro. Enjoy this comforting meal that yields a deliciously saucy dish.
Notes
- For a gluten-free version, substitute breadcrumbs with 2-3 tablespoons of coconut flour, starting with 2 tablespoons and adding more as needed to shape the meatballs.
- If you don’t have coconut flour, use gluten-free breadcrumbs to maintain gluten-free status.
- To store leftovers, keep the meatballs and sauce in an airtight container in the refrigerator for up to 3-4 days. They can be stored along with rice if desired.
- Reheat by microwaving the meatballs and sauce for 30-60 seconds until warmed through.
