If you’re looking for a flavorful, high-protein meal that’s easy to make and perfect for meal prep, these chicken curry meatballs are exactly what you need. Tender, juicy chicken meatballs are simmered in a rich and creamy curry sauce, creating a comforting dish that comes together quickly. Served over fluffy rice, this meal is satisfying, nourishing, and packed with bold flavors.

Not only is this recipe quick to make, but it also stores beautifully, making it an ideal choice for meal prep. You can easily double the batch and have delicious lunches or dinners ready to go throughout the week. The combination of warm curry spices and savory chicken makes this dish feel indulgent while still being a balanced, protein-packed meal.

Whether you’re cooking for the family or looking to elevate your weekly meal prep, these chicken curry meatballs are sure to become a new favorite. Pair them with your favorite rice or even some naan for a complete meal that’s as easy as it is delicious.

Chicken Curry Meatballs

Ingredients:

For the Meatballs:

• 1 lb ground chicken
• 1/2 yellow onion, diced
• 3 cloves garlic, minced
• 2 tsp grated fresh ginger
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 cup breadcrumbs (can add more if mixture is not staying together)
• 1 egg
• 2 Tbs cilantro, chopped

For the Sauce:

• 2 Tbs butter
• 1/2 yellow onion, chopped
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 can coconut milk
• 1 – 2 Tbs curry powder (depending on liking)
• 1 cup red bell pepper, chopped (about 1 small red bell pepper)
• 1/2 tsp salt

Directions:

1. Combine all ingredients for the meatballs in a bowl and mix until combined. I throw on a food safe glove and mix with my hands!
2. Heat 1 Tbs oil in a large skillet over medium heat.
3. Once hot, using a cookie scoop or portion out 3 Tbs worth of chicken, drop meatballs into skillet. Sear for 3-4 minutes and then using tongs, flip meatballs over. Sear each side for 3 min and place in a 375F oven for 5 min to finish cooking if not already.
4. Once meatballs are cooked through, remove from pan and set aside.
5. Using the same pan, melt 2Tbs butter and add onions.
6. Cook until translucent (about 3 min) and then add garlic and ginger. Cook until fragrant (About 1 min)
7. Add bell pepper and sauté for 2 more min.
8. Add the whole can of coconut milk and curry powder and stir to combine.
9. Season with salt and pepper and TASTE!! Does it need more salt? Add it! Does it need a splash of lemon or lime juice? Add it! More curry powder?? Make it taste amazing!
10. Add the chicken meatballs back in and coat with the sauce.
11. Serve over rice and sprinkle with more cilantro.
12. ENJOY!