Jalapeño Coconut Curry Chicken Meatball Bowls

These Jalapeño Coconut Curry Chicken Meatball Bowls are a vibrant and nourishing meal packed with bold flavor and wholesome ingredients. Juicy, oven-baked chicken meatballs are seasoned with fragrant spices and fresh herbs like cilantro, basil, and jalapeño. Served over a creamy coconut-infused jasmine rice with sautéed vegetables and topped with a silky yellow curry coconut sauce, this dish is not only delicious but also perfect for meal prep or a weeknight dinner. It strikes the ideal balance between spicy, savory, creamy, and refreshing.

Ingredients

For the Chicken Meatballs:

• 1 lb ground chicken (or turkey, 93% lean)

• 1 egg

• ½ cup panko breadcrumbs

• 2 garlic cloves, minced

• 1 jalapeño, finely diced (with seeds for heat)

• ¼ cup chopped fresh cilantro

• ¼ cup chopped fresh basil

• ¼ cup chopped green onion

• ½ tsp turmeric

• ½ tsp yellow curry powder

• ½ tsp cumin

• ¾ tsp kosher salt
  
  

For the Veggies & Coconut Rice:

• 1 tbsp coconut oil

• 3 garlic cloves, minced

• 1 tbsp grated ginger

• ¼ cup sliced white part of green onion

• 2 medium carrots, sliced

• 12 oz green beans, cut into 2-inch pieces

• 1 can (15 oz) light or full-fat coconut milk

• ⅓ cup water

• ½ tsp salt (plus more to taste)

• 1 cup jasmine white rice

• 1 red bell pepper, thinly sliced
  
  

For the Yellow Curry Sauce:

• ⅓ cup coconut milk

• ¼ cup tahini

• 1 garlic clove, grated

• 1–2 tsp maple syrup

• 1 tsp yellow curry powder

• ½ tbsp grated ginger

• ½ tsp turmeric

• ¼ tsp cayenne pepper

• ½ tsp salt

• Freshly ground black pepper, to taste
  
  

For Garnish:

• Lime wedges

• Chopped cilantro

• Julienned basil

• Green onion (green part only)

Instructions

1. Make the Chicken Meatballs:

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

• In a large bowl, combine all the meatball ingredients. Mix until well combined.

• Form into 14–16 meatballs and place evenly on the prepared baking sheet.

• Bake for 15–20 minutes, until golden brown and cooked through (internal temp should be 165°F).
  
  

2. Prepare the Coconut Rice and Vegetables:

• In a large skillet or deep pan, heat coconut oil over medium-high heat.

• Add garlic, ginger, and white parts of green onion. Sauté for 1 minute.

• Stir in carrots and green beans; sauté for another 2 minutes.

• Add coconut milk, water, and salt. Bring to a simmer.

• Stir in jasmine rice, cover, and reduce heat to low. Cook for 15–20 minutes until rice is tender and liquid absorbed.

• Once cooked, fluff with a fork and fold in red bell pepper. Cover and let steam for 5 more minutes.
  
  

3. Make the Yellow Coconut Curry Sauce:

• In a medium bowl, whisk together all sauce ingredients until smooth and creamy.
  
  

4. Assemble the Bowls:

• Divide coconut rice and vegetables into bowls.

• Top with chicken meatballs.

• Drizzle generously with curry sauce.

• Garnish with lime wedges, cilantro, basil, and green onion.

Serving and Nutrition

Servings: 4
Serving Size: 1 bowl (based on 4 total servings)

Per Serving Nutrition:

• Calories: 619

• Carbohydrates: 62.2g

• Protein: 33.3g

• Fat: 28.1g

• Saturated Fat: 13.5g

• Fiber: 6.4g

• Sugar: 7.3g