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These tender coconut chicken meatballs bring vibrant Thai-style flavors to your table in just half an hour. The coconut milk makes them super moist while the flavorful mix of garlic, ginger, and cilantro turns plain ground chicken into something you'll crave again and again.
I came up with these meatballs while hunting for something lighter than beef versions. My family wasn't sure about chicken meatballs at first, but once they tried these flavor-packed bites, they were sold. Now they ask for them regularly twice a month.
Ingredients
- Ground chicken works as a light protein that soaks up all the tasty flavors
- Thai chili sauce gives just enough heat to balance the sweet coconut notes
- Fresh garlic cloves build a tasty base layer of flavor
- Ginger adds a zingy warmth that's fantastic with coconut
- Fish sauce might not smell great but packs amazing savory depth
- Fresh cilantro adds a fresh, green pop to the mix
- Coconut milk is our hidden trick for keeping these meatballs super juicy
- Salt and pepper bring out the best in everything else
How To Make Coconut Chicken Meatballs
- Prep the oven
- Get your oven hot at 400°F. Grab two 12-cup mini muffin tins and brush them lightly with oil. Don't skip this part - it stops sticking and helps get that nice golden outside.
- Mix the ingredients
- Grab a medium bowl and throw in your ground chicken, chili sauce, finely chopped garlic, ginger bits, fish sauce, cilantro and coconut milk. Mix it all up with your hands but don't go crazy. Too much mixing makes tough meatballs, so stop when everything's just combined.
- Fill the muffin tins
- Grab a spoon or small cookie scoop and drop even amounts into each muffin cup. Using the tin means you get perfectly shaped meatballs that cook evenly without having to roll them by hand.
- Bake to perfection
- Stick those tins in your hot oven for about 15 to 20 minutes. Look for a golden brown top and check they hit 165°F inside. They should feel firm when touched but still juicy inside.
The coconut milk really makes these special. I learned this trick from a Thai buddy who showed me how they use it to keep meat soft and full of flavor. The first time I brought these to a family get-together, my brother-in-law who usually passes on chicken had three helpings and wanted to know how I made them.
Storage and Make-Ahead Tips
These meatballs keep well in a sealed container in your fridge for up to 3 days. Want to save them longer? Freeze the cooked and cooled meatballs on a tray until hard, then toss them in a freezer bag where they'll stay good for up to 3 months. When you're ready to eat them, warm from frozen in a 350°F oven for about 15 minutes or until they're hot through.
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Tasty Serving Ideas
Enjoy these meatballs as party snacks with extra chili sauce on the side. For dinner, put them on jasmine rice with some steamed veggies. They're also awesome in lettuce cups with thin cucumber slices, carrots and a drizzle of sweet chili sauce. My family loves them stuffed in small buns with some simple slaw for an Asian twist on sandwich night.
The Secret to Perfect Texture
Using mini muffin tins really changes the game for making meatballs. You get the same size every time, plus extra fat drains away while cooking. If you want bigger meatballs, try a regular muffin tin and cook them about 5 minutes longer. Always check they reach 165°F inside with a meat thermometer to make sure they're safe to eat.
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Frequently Asked Questions
- → Can I swap chicken with turkey?
Definitely! Ground turkey works great instead of chicken. The coconut milk keeps it moist while baking, and the flavors still go wonderfully together.
- → What’s good to serve with these meatballs?
These are amazing alongside jasmine rice, noodles, or crunchy cucumber salads. As a starter, go for extra chili or peanut dipping sauces. Lettuce wraps with herbs are another awesome idea.
- → Are these freezable?
For sure! Once cooled, freeze them individually on a flat tray, then transfer to a sealed bag. They last up to 3 months. Rewarm in a 350°F oven for 10-15 minutes.
- → What’s a good fish sauce alternative?
If you don’t have fish sauce, mix soy sauce and a splash of lime juice for a quick substitute. Tamari or coconut aminos are also good options, but the final taste might vary slightly.
- → How can I check if they’re done?
Use a thermometer to ensure the inside hits 165°F (74°C). They should be golden on the outside, and when cut, the meat will look fully cooked with no pink showing. Usually, 15-20 minutes in the oven should do the trick for mini portions.
- → Can I prepare these ahead of time?
Yep! Make the mixture up to a day early and chill it. Or form the meatballs and refrigerate for 4 hours before baking. Fully baked ones stay good in the fridge for 3-4 days, and you can rewarm them in the microwave or oven easily.