Description
These Coconut Lime Chicken Meatballs are a delightful fusion of tropical flavors, combining zesty lime and creamy coconut. Perfect for any occasion, they are sure to impress with their tender texture and vibrant taste.
Ingredients
Scale
- For the Meatballs:
- 1 lb (450 g) ground chicken
- 1/2 cup (50 g) breadcrumbs (preferably panko for extra crunch)
- 1/4 cup (60 ml) coconut milk (full-fat for creaminess)
- 1/4 cup (40 g) finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 egg, large
- 1 tablespoon fresh lime juice
- Zest of 1 lime
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional for heat)
- For the Coconut Lime Sauce:
- 1 cup (240 ml) coconut milk
- 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
- 1 tablespoon fresh lime juice
- 1 teaspoon brown sugar
- Zest of 1 lime
- 1 clove garlic, minced
- 1 tablespoon fresh cilantro, chopped (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). This ensures that the meatballs cook evenly and gain a nice, golden color as they bake.
- Mix the Meatball Ingredients: In a large mixing bowl, combine the ground chicken, breadcrumbs, coconut milk, chopped onion, minced garlic, cilantro, egg, lime juice, lime zest, ground coriander, cumin, salt, black pepper, and red pepper flakes (if using). Use your hands to mix gently until everything is well incorporated, but be careful not to overmix, as this can make the meatballs tough.
- Form the Meatballs: Using your hands, form the mixture into meatballs about 1 to 1.5 inches in diameter. Place them on a parchment-lined baking sheet. You should have around 20 meatballs. Keep your hands slightly damp while shaping to prevent sticking.
- Bake the Meatballs: Bake in the preheated oven for 15-20 minutes, or until the meatballs are cooked through and the internal temperature reaches 165°F (74°C). They should be golden brown on the outside. Avoid opening the oven too soon; this can cause them to cook unevenly.
- Prepare the Coconut Lime Sauce: While the meatballs are baking, whisk together the coconut milk, fish sauce (or soy sauce), lime juice, brown sugar, lime zest, and minced garlic in a small saucepan over medium heat. Cook for about 5-7 minutes until slightly thickened, stirring occasionally to prevent sticking.
- Combine and Serve: Once the meatballs are done, remove them from the oven and add them to the saucepan with the coconut lime sauce. Gently toss to coat the meatballs in the sauce. Let them simmer for an additional 2-3 minutes to absorb the flavors.
- Garnish and Enjoy: Serve the meatballs warm, garnished with chopped cilantro. They’re perfect on their own, over rice, or in a wrap. Enjoy the burst of flavors!
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 meatball
- Calories: 250
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: Watch your mixing to avoid tough meatballs. Use a cookie scoop for uniform meatballs, and always check the internal temperature to ensure safety and juiciness.