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Indonesian Meatballs

These Indonesian Meatballs are bursting with flavor! Juicy ground chicken meatballs simmered in a rich, aromatic coconut curry sauce for a comforting meal.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Indonesian
Keyword: Curry, Easy, Ground Chicken, Meatballs, Quick
Servings: 4 servings

Ingredients

  • 1 pound ground chicken
  • 1 cup breadcrumbs Panko for extra crunch
  • 1 red chili pepper chopped
  • 4 cloves garlic minced
  • 1 tablespoon garam masala
  • ½ teaspoon nutmeg ground
  • 5 green onions chopped
  • ½ cup fresh cilantro chopped
  • 1 egg
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 1 teaspoon red curry paste optional
  • 2 tablespoons peanut oil for frying meatballs
  • 2 stalks lemongrass
  • 1 cup chicken broth low sodium
  • 2 tablespoons red curry paste
  • 14 ounce unsweetened coconut milk 1 can (403 ml)
  • 1 tablespoon curry powder
  • ½ teaspoon salt or to taste
  • ½ teaspoon pepper or to taste
  • 5 fresh Kaffir lime leaves
  • 2 tablespoons sweetened shredded coconut optional
  • 1 tablespoon fresh cilantro chopped, for garnish

Instructions

  • In a large mixing bowl, combine the ground chicken, Panko breadcrumbs, chopped red chili pepper, minced garlic, garam masala, nutmeg, green onions, cilantro, egg, salt, pepper, and optional red curry paste. Mix well until all ingredients are thoroughly combined.
  • With clean hands, shape the mixture into meatballs about 1 to 1.5 inches in diameter. Place them on a plate or tray as you go.
  • In a frying pan, heat the peanut oil over medium heat. Once the oil is hot, carefully add the meatballs in batches, ensuring not to overcrowd the pan.
  • Fry the meatballs for about 5-7 minutes, turning occasionally, until they are golden brown on all sides and cooked through. Remove the meatballs from the pan and set aside.
  • In a large pot, add the lemongrass, chicken broth, red curry paste, coconut milk, curry powder, salt, and pepper. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
  • Once the sauce is simmering, add the cooked meatballs to the pot. Toss them gently to coat in the sauce. Add the Kaffir lime leaves, and let it simmer for another 10-15 minutes to allow the flavors to meld together.
  • Remove the pot from heat. Serve the meatballs in bowls, garnished with sweetened shredded coconut (if using) and a sprinkle of fresh cilantro. Pair with steamed rice or noodles for a complete meal.

Equipment

  • Mixing Bowl
  • Frying pan
  • Spatula
  • Whisk
  • Measuring Cups and Spoons
  • Knife and cutting board
  • Large Pot

Notes

  • Increase red chili or add jalapeños for extra heat.
  • Check that meatballs reach an internal temperature of 165°F (75°C) to ensure doneness.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage.
  • Simmer sauce uncovered longer for a thicker consistency.