These juicy and tender Coconut Chicken Meatballs are full of flavor, with a tropical twist! The coconut adds a light sweetness and richness to the chicken, while the fresh herbs and spices make these meatballs absolutely irresistible. Whether as an appetizer, snack, or served with a side dish, these coconut chicken meatballs are sure to impress.
Why You’ll Love These Coconut Chicken Meatballs
- Flavorful & Tender: Moist chicken with a hint of coconut flavor.
- Tropical Twist: A delicious blend of coconut and spices.
- Healthy & Light: Lean chicken, packed with flavor and not heavy.
- Perfect for Any Occasion: Great for appetizers, snacks, or a main course.
Ingredients for Coconut Chicken Meatballs
- 1 lb ground chicken – The base of the meatballs.
- 1 cup unsweetened shredded coconut – Adds a tropical sweetness and texture.
- 1/2 cup breadcrumbs – For binding the meatballs together.
- 1/4 cup grated parmesan cheese – Adds a savory touch.
- 2 cloves garlic – Minced, for flavor.
- 1 tablespoon fresh ginger – Grated, for a hint of spice.
- 1/4 cup fresh cilantro – Chopped, for freshness.
- 1 large egg – Helps bind the ingredients.
- 1 teaspoon soy sauce – Adds umami flavor.
- 1/2 teaspoon salt – To enhance the flavor.
- 1/4 teaspoon black pepper – For a bit of spice.
- 2 tablespoons coconut oil – For frying or baking.
- 1 tablespoon lime juice – For a refreshing zest.
Tools You’ll Need
- Mixing bowls
- Baking sheet or frying pan
- Baking paper or parchment paper (if baking)
- Measuring spoons
- Grater for the ginger
How to Make Coconut Chicken Meatballs
Step 1: Prepare the Meatball Mixture
In a large mixing bowl, combine the ground chicken, shredded coconut, breadcrumbs, grated parmesan, minced garlic, grated ginger, chopped cilantro, egg, soy sauce, salt, and black pepper. Mix until everything is fully incorporated.
Shape the mixture into meatballs, about 1 ½ inches in diameter, and set them aside.
Step 2: Cook the Meatballs
You can either bake or fry the meatballs.
To Bake:
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and place the meatballs on the sheet. Bake for 20-25 minutes, or until golden brown and cooked through.
To Fry:
Heat coconut oil in a large frying pan over medium heat. Add the meatballs in batches, cooking them for 4-5 minutes per side until they’re golden brown and cooked through. Remove the meatballs from the pan and place them on a paper towel-lined plate to drain any excess oil.
Step 3: Serve and Garnish
Serve the coconut chicken meatballs with a squeeze of lime juice for an added burst of freshness. Optionally, garnish with extra chopped cilantro.
Serving Suggestions
- Serve with a dipping sauce like sweet chili sauce, peanut sauce, or a tangy lime dipping sauce.
- Pair with a side of jasmine rice, coconut rice, or a fresh salad for a complete meal.
- You can also make mini sliders with these meatballs, adding lettuce and a little sriracha mayo for a fun twist!
Tips for the Best Coconut Chicken Meatballs
- Use Fresh Chicken: Fresh ground chicken works best, as it gives the meatballs a more tender texture.
- Don’t Overmix: When mixing the meatball ingredients, mix just until combined to keep the meatballs tender.
- Customize the Seasoning: Add a bit of curry powder, turmeric, or chili flakes for a different flavor profile.
Storage Instructions
- Refrigerator: Store leftover coconut chicken meatballs in an airtight container for up to 3 days.
- Freezer: Freeze the meatballs in a single layer on a baking sheet, then transfer them to a freezer bag or airtight container. They will last up to 3 months.
- Reheat: Reheat in the oven at 350°F (175°C) for 10-12 minutes or microwave them until heated through.
Frequently Asked Questions (FAQ)
Q1: Can I use ground turkey or beef instead of chicken?
A1: Yes! Ground turkey or beef can be substituted, but the flavor and texture will differ. Ground turkey will keep it light, while beef will be richer and heartier.
Q2: Can I make these meatballs ahead of time?
A2: Absolutely! You can make the meatballs, freeze them before cooking, and cook them whenever you’re ready.
Q3: Can I bake these meatballs if I don’t want to fry them?
A3: Yes, baking is a great alternative! It’s easy and hands-off. Just be sure to check the meatballs halfway through to ensure they cook evenly.
Conclusion: A Tasty and Light Meal!
These Coconut Chicken Meatballs are the perfect balance of flavor and freshness, with a tropical twist that will delight your taste buds. Whether you’re serving them as a snack, appetizer, or part of a main dish, they’re guaranteed to be a crowd-pleaser!
Tried this recipe? Share your coconut chicken meatball creations with us on social media and let us know how much you loved it!
Preparation Time: 10 minutes
Cooking Time: 20-25 minutes
Cuisine: Tropical/Asian-Inspired
Nutritional Information (per meatball)
Calories: 80
Protein: 6g
Carbohydrates: 3g
Fat: 5g
Fiber: 1g
Enjoy every tropical, juicy, and flavorful bite!
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Coconut Chicken Meatballs
- Total Time: 0 hours
Description
These juicy and tender Coconut Chicken Meatballs are full of flavor, with a tropical twist! The coconut adds a light sweetness and richness to the chicken, while the fresh herbs and spices make these meatballs absolutely irresistible. Whether as an appetizer, snack, or served with a side dish, these coconut chicken meatballs are sure to impress.
Ingredients
- 1 lb ground chicken – The base of the meatballs.
- 1 cup unsweetened shredded coconut – Adds a tropical sweetness and texture.
- 1/2 cup breadcrumbs – For binding the meatballs together.
- 1/4 cup grated parmesan cheese – Adds a savory touch.
- 2 cloves garlic – Minced, for flavor.
- 1 tablespoon fresh ginger – Grated, for a hint of spice.
- 1/4 cup fresh cilantro – Chopped, for freshness.
- 1 large egg – Helps bind the ingredients.
- 1 teaspoon soy sauce – Adds umami flavor.
- 1/2 teaspoon salt – To enhance the flavor.
- 1/4 teaspoon black pepper – For a bit of spice.
- 2 tablespoons coconut oil – For frying or baking.
- 1 tablespoon lime juice – For a refreshing zest.
Instructions
Step 1: Prepare the Meatball Mixture
In a large mixing bowl, combine the ground chicken, shredded coconut, breadcrumbs, grated parmesan, minced garlic, grated ginger, chopped cilantro, egg, soy sauce, salt, and black pepper. Mix until everything is fully incorporated.
Shape the mixture into meatballs, about 1 ½ inches in diameter, and set them aside.
Step 2: Cook the Meatballs
You can either bake or fry the meatballs.
To Bake:
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and place the meatballs on the sheet. Bake for 20-25 minutes, or until golden brown and cooked through.
To Fry:
Heat coconut oil in a large frying pan over medium heat. Add the meatballs in batches, cooking them for 4-5 minutes per side until they’re golden brown and cooked through. Remove the meatballs from the pan and place them on a paper towel-lined plate to drain any excess oil.
Step 3: Serve and Garnish
Serve the coconut chicken meatballs with a squeeze of lime juice for an added burst of freshness. Optionally, garnish with extra chopped cilantro.
Notes
- Use Fresh Chicken: Fresh ground chicken works best, as it gives the meatballs a more tender texture.
- Don’t Overmix: When mixing the meatball ingredients, mix just until combined to keep the meatballs tender.
- Customize the Seasoning: Add a bit of curry powder, turmeric, or chili flakes for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Cuisine: Tropical/Asian-Inspired
