Chicken Meatballs in Pumpkin Coconut Curry Sauce

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 4–5

Calories: ~420 per serving

Ingredients

For the Chicken Meatballs

• 1 lb (450g) ground chicken

• 1 small onion, finely minced

• 2 garlic cloves, minced

• ½ tsp ginger, grated

• ½ tsp salt

• ¼ tsp black pepper

• ¼ cup breadcrumbs

• 1 egg

For the Curry Sauce

• 1 tbsp coconut oil or olive oil

• 1 small onion, diced

• 2 garlic cloves, minced

• 1 tsp ginger, grated

• 1–2 tsp curry powder (adjust to taste)

• ½ tsp turmeric

• ½ tsp chili flakes (optional)

• 1 cup pumpkin purée

• 1 can (14 oz) coconut milk

• ½ cup chicken or vegetable broth

• 1 tbsp soy sauce or fish sauce

• 1 tsp brown sugar or maple syrup

• Salt & pepper to taste

• Fresh cilantro or Thai basil for garnish

Instructions

1. Make the Meatballs

1. In a bowl, combine ground chicken, onion, garlic, ginger, salt, pepper, breadcrumbs, and egg.

2. Roll into 1–1.5 inch meatballs.

3. In a skillet over medium heat, lightly brown the meatballs on all sides (they don’t need to cook through completely). Remove and set aside.

2. Make the Curry Sauce

1. In the same skillet, heat coconut oil. Sauté onion, garlic, and ginger 2–3 minutes until fragrant.

2. Add curry powder, turmeric, and chili flakes; cook 30 seconds.

3. Stir in pumpkin purée, coconut milk, broth, soy/fish sauce, and sugar. Simmer 3–5 minutes.

3. Combine Meatballs & Sauce

1. Gently return the meatballs to the sauce.

2. Simmer 10–12 minutes until meatballs are cooked through and sauce is slightly thickened.

3. Taste and adjust seasoning with salt, pepper, or extra curry.

4. Serve

• Serve over steamed rice, quinoa, or with naan.

• Garnish with fresh cilantro or Thai basil and a drizzle of coconut milk.