Add some flair to dinner this week with these Red Coconut Curry Meatballs with Cauliflower Rice. They’re packed with protein, bright with Thai-inspired flavors, and ideal for meal prep through the week.
Meal Prep Meatballs
It’s been a while since a new meatball recipe landed here, and these curry meatballs were worth the wait. They are simple to prepare, full of flavor, and versatile enough to pair with rice, cauliflower rice, or a green salad. Make a big batch and portion them into containers for lunches or dinners all week—this recipe scales easily.
We wanted a fresh, easy meatball that steps outside classic Italian flavors. The combination of ground chicken with warming spices and a coconut red curry sauce creates a balanced, aromatic dish. If you enjoy experimenting with curry, this is a very approachable entry that leans on the richness of coconut milk and the brightness of lime.
Curry is the BEST
Curry works beautifully year-round: warm, comforting bowls in cooler months and vibrant, chilled curry salads or bowls when it’s warm. Curry is a broad category that spans many cuisines, with blends and pastes made from herbs, spices, and chilies. For this recipe we use red curry paste mixed with coconut milk, giving the sauce a creamy texture and bright, spicy flavor. If you prefer milder heat, reduce or omit the sriracha or choose a milder paste.
Meatballs + Curry
These meatballs pair wonderfully with cauliflower rice to boost the vegetable portion, but they also work with jasmine rice, quinoa, or a mixed green salad. We added a simple cabbage salad for a cool, crisp contrast—thinly sliced purple cabbage tossed with cilantro, rice vinegar, honey, and lime balances the warm curry sauce and tender meatballs.
Top finished bowls with fresh Thai basil and a squeeze of lime for the best flavor. If you’re shopping at your local farmers market, fresh herbs and seasonal vegetables will make this bowl even better.
More Meatball Recipes
- Kung Pao Chicken Meatballs
- Rosemary, Thyme & Balsamic Meatballs
- Mama’s Italian Meatballs
Red Coconut Curry Meatballs with Cauliflower Rice
An easy, protein-packed dinner: red curry chicken meatballs baked and simmered in a creamy coconut curry. Serve with cauliflower rice and a quick cabbage salad for a balanced bowl.
By: Lee Hersh
Prep: 20 mins Cook: 30 mins Servings: 4 (4–6 servings overall)
Ingredients
For the meatballs
- 1 lb. ground chicken
- 1/2 tablespoon garlic powder
- 1 tablespoon dried basil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 tablespoon chili paste
- 1–2 tablespoons olive oil
- 1 egg
- 1/4 cup flour (any kind)
- 1/4 cup rolled oats
- 1/8 teaspoon salt
For the curry sauce
- 1 yellow onion, sliced
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 can full-fat coconut milk
- 3 tablespoons red curry paste
- 1/2 tablespoon sriracha (optional)
- 3 tablespoons lime juice
Cabbage salad
- 4 cups purple cabbage, sliced
- 1/4 cup cilantro, chopped
- 2 tablespoons rice vinegar
- 1/2 tablespoon honey
- Squeeze of fresh lime juice
- Pinch of salt
Cauliflower rice
- 2 tablespoons olive oil
- 3.5 cups riced cauliflower (about a 14 oz. bag)
- 1 tablespoon lime juice
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Lightly oil a casserole dish or cake pan and set aside.
- Prepare the cabbage salad: combine purple cabbage, cilantro, rice vinegar, honey, a squeeze of lime, and a pinch of salt. Toss well and refrigerate so flavors meld while you cook.
- Make the meatball mixture: in a large bowl, combine ground chicken, garlic powder, dried basil, chili powder, cumin, chili paste, olive oil, egg, flour, rolled oats, and salt. Mix until evenly combined.
- Form meatballs using a tablespoon cookie scoop or two spoons—these are bite-sized. Wet your hands slightly to help shape them and place the meatballs in the prepared pan.
- Bake the meatballs for 10 minutes.
- While the meatballs bake, make the curry sauce: heat olive oil in a medium skillet, add sliced onion and sauté 2–3 minutes. Add minced garlic, coconut milk, red curry paste, sriracha (if using), and lime juice. Stir and bring to a gentle boil.
- After the meatballs have baked for 10 minutes, pour the curry sauce over them in the casserole dish and return to the oven for an additional 7–10 minutes, until meatballs are cooked through.
- Prepare the cauliflower rice: heat olive oil in a skillet, add riced cauliflower, season with salt and pepper, and cook 5–7 minutes until tender. Stir in 1 tablespoon lime juice before removing from heat.
- To serve, place about 1/2 cup cabbage salad and 1/2 cup cauliflower rice in a bowl, add several meatballs, and spoon over curry sauce. Top with fresh Thai basil (or cilantro) and a squeeze of lime.
Tips & Notes
*Omit the sriracha if you prefer no heat. Nutrition information below is an approximation for four servings. These meatballs keep well in the fridge for 3–4 days and reheat gently in the microwave or in a skillet over low heat. For meal prep, store sauce and cooked meatballs together to maintain flavor, and keep the cabbage salad separate until serving to preserve crunch.
Nutrition
Serving: 4 | Calories: 548 kcal | Carbohydrates: 23 g | Protein: 27 g | Fat: 42 g | Fiber: 5 g | Sugar: 8 g
Nutrition information is automatically calculated and should be used as an approximation.
Love this recipe? Leave a comment below and tag your photos on social media with the hashtag #fitfoodiefinds — we’d love to see your bowls!