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Red Curry Chicken Meatballs
Katie Lee's Italian Chicken Meatballs, Mexican Chicken Meatballs, Red Curry Chicken Meatballs
Nathan Congleton / TODAY
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(20 rated)
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I love making meatballs because they lend themselves so well to a variety of different preparations. They're perfect for experiment with flavors while working with something familiar.


    • Nonstick cooking spray
    • 1/3 cup breadcrumbs
    • 2 tablespoons milk
    • 1 pound ground chicken (dark meat is best)
    • 1/2 onion, grated
    • 2 cloves garlic, grated
    • 1 egg, lightly beaten
    • 2 tablespoons chopped fresh cilantro, plus more for serving
    • 1 tablespoon grated fresh ginger
    • 1 tablespoon soy sauce
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • One 13.5-ounce can coconut milk
    • 2 tablespoons fish sauce
    • 1 tablespoon red curry paste
    • Lime wedges, for serving


1. Preheat oven to 400°F. Coat a baking sheet with nonstick cooking spray.

2. In a mixing bowl, combine breadcrumbs and milk. Mix in chicken, onion, garlic, cilantro, ginger, soy sauce, salt and pepper. Use your hands to mix all of the ingredients until evenly combined. Do not over mix. Divide chicken into a dozen or so balls and shape. Place meatballs on a baking sheet and bake for 12 minutes.

3. Heat coconut milk, fish sauce and red curry paste in a saucepan over medium heat. Add meatballs to pan and simmer for 15 minutes. Serve with fresh lime and a sprinkle of cilantro.