Coconut Chicken Meatballs
Coconut Chicken Meatballs offer a tropical escape with every bite, blending juicy chicken and creamy coconut for a delightful dish that elevates any meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Approximately 4 servings (12 meatballs) 1x
- Category: Appetizer/Main Course
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 1 lb ground chicken
- 1 cup unsweetened shredded coconut
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 large egg
- Salt and pepper to taste
- 1 cup full-fat coconut milk
- 2 tbsp fresh lime juice
- 2 tbsp low-sodium soy sauce
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or grease it lightly.
- In a large bowl, combine ground chicken, shredded coconut, minced garlic, grated ginger, and egg. Season generously with salt and pepper. Mix thoroughly using your hands.
- Form small golf ball-sized meatballs from the mixture and place them on the prepared baking sheet, ensuring space between each.
- Bake for 20-25 minutes until golden brown and cooked through.
- While the meatballs are baking, heat a saucepan over medium heat. Add coconut milk and bring it to a gentle simmer.
- Stir in lime juice and soy sauce; let it bubble for about five minutes until slightly thickened.
- Once meatballs are done, transfer them to a serving platter and drizzle with sauce before serving.
Nutrition
- Serving Size: 3 meatballs (120g)
- Calories: 265
- Sugar: 2g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 90mg