Description
These Coconut Chicken Meatballs are a flavorful and healthy twist on traditional meatballs, combining ground chicken with shredded coconut, ginger, and a hint of soy sauce for an Asian-inspired dish. Perfect as an appetizer or main course, they are pan-fried until golden brown and served warm with a sweet chili dipping sauce.
Ingredients
Scale
Meatballs
- 1 pound ground chicken
- 1/2 cup shredded unsweetened coconut
- 1/4 cup breadcrumbs (gluten-free if desired)
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 large egg
- 2 tablespoons soy sauce or tamari
- 1 teaspoon ginger, grated or ground
- 1/4 teaspoon black pepper
- 2 tablespoons coconut oil for frying
For Serving
- 1/4 cup sweet chili sauce or coconut-based dipping sauce (optional)
Instructions
- Mix Ingredients: In a large bowl, combine ground chicken, shredded coconut, breadcrumbs, chopped onion, minced garlic, egg, soy sauce, ginger, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Form Meatballs: Shape the mixture into 1-inch meatballs and place them on a plate, ensuring they’re ready for cooking.
- Heat Oil: Heat the coconut oil in a large skillet over medium heat, preparing the pan for frying the meatballs.
- Cook Meatballs: Add meatballs to the skillet in a single layer without overcrowding. Cook for 10 to 12 minutes, turning occasionally so they brown evenly and cook through.
- Drain and Serve: Remove cooked meatballs from heat and drain on paper towels if necessary. Serve warm with sweet chili sauce or your choice of dipping sauce.
Notes
- For a baked alternative, preheat oven to 375°F and bake meatballs on a parchment-lined baking sheet for 15 to 20 minutes until fully cooked.
- You can substitute ground chicken with ground turkey for a slight variation in flavor.
- Garnish with fresh cilantro or green onions to add freshness and color.
- Use gluten-free breadcrumbs and tamari to keep this recipe gluten-free.
