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–+ servings
Pumpkin Coconut Chicken Meatballs

Pumpkin Coconut Chicken Meatballs That Hug You Back

A comforting blend of chicken meatballs in pumpkin coconut curry sauce, perfect for autumn dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: American, Indian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Lean Ground Chicken or Turkey Substitution: Ground turkey can be used as an alternative for chicken.
  • 1 large Egg Substitution: A flaxseed egg can be used as a vegan alternative.
  • 1 cup Panko Breadcrumbs Substitution: Gluten-free breadcrumbs can be used for a gluten-free option.
  • 2 tablespoons Brown Sugar or Coconut Sugar Substitution: Maple syrup can be used if desired.
  • 1 tablespoon Red Chili Paste Substitution: Sriracha can be used; adjust to taste.
  • 1/4 cup Cilantro Substitution: Parsley can be used if cilantro is not preferred.
  • 1/4 cup Green Onion Substitution: Regular onion can be used; adjust quantity to taste.
  • 2 cloves Garlic No substitutions needed; fresh is best.
  • 1 tablespoon Fresh Grated Ginger Use ground ginger if fresh is unavailable, adjust to taste.
  • 1 teaspoon Ground Turmeric No substitutions needed.
  • to taste Salt Adjust to personal taste.
  • to taste Freshly Ground Black Pepper Adjust to personal taste.
  • 2 tablespoons Sesame Oil Substitution: Canola or vegetable oil may be used in its place.
For the Sauce
  • 1 can Lite Coconut Milk Substitution: Full-fat coconut milk can be used for a richer sauce.
  • 1 cup Pumpkin Puree No substitutions needed; can use homemade pumpkin puree.
  • 1/4 cup Natural Creamy Peanut Butter Substitution: Almond butter or tahini can be used, especially for nut-free diets.
  • 1 tablespoon Low Sodium Soy Sauce Use tamari for a gluten-free alternative.
  • 1 tablespoon Yellow Curry Powder No substitutions needed; can use your preferred curry blend.
  • 1 medium Carrot Substitution: Any other vegetable (e.g., bell pepper, zucchini) can be added or substituted.
  • 1 medium Red Bell Pepper Substitution: Can use any colored bell pepper.
  • 1 cup Frozen Peas Fresh peas can also be used, or omit if unavailable.
To Garnish
  • Cilantro Fresh herb for topping.
  • Chopped Peanuts Adds crunch and flavor.
  • Scallions Adds freshness.
Optional for Serving
  • Coconut Rice Complements the dish perfectly.
  • Brown Rice A hearty side.
  • Rice Noodles Alternative carb option.

Equipment

  • Large mixing bowl
  • large deep skillet
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. In a large mixing bowl, combine lean ground chicken, egg, panko breadcrumbs, brown sugar, red chili paste, cilantro, green onion, minced garlic, grated ginger, ground turmeric, salt, and pepper. Use your hands to mix until just combined, ensuring not to overwork the meat. Form the mixture into 16 golf ball-sized meatballs, placing them on a plate as you go.
  2. Heat 2 tablespoons of sesame oil in a large deep skillet over medium-high heat. Once the oil is shimmering, carefully add the meatballs to the skillet in a single layer, making sure not to overcrowd. Brown the meatballs for 5-6 minutes, turning them occasionally until they are golden brown on all sides. Once browned, remove them from the skillet and set aside on a plate.
  3. In the same skillet, reduce heat to medium-low and pour in the lite coconut milk, pumpkin puree, creamy peanut butter, low sodium soy sauce, and yellow curry powder. Using a whisk, mix until the sauce is smooth and fully combined. Allow it to simmer gently, releasing its warm, aromatic flavors and bringing a cozy feel to your kitchen.
  4. Add the sliced carrots directly into the sauce, stirring gently to distribute the vegetables. Carefully return the browned pumpkin coconut chicken meatballs to the skillet, ensuring they are submerged in the sauce. Cover the skillet and simmer on low heat for 15-20 minutes, allowing the meatballs to cook through and absorb the delicious flavors of the sauce.
  5. After the simmering time, unearth the lid and stir in the red bell pepper and frozen peas into the sauce. Gently mix everything together, then continue to simmer uncovered for an additional 5 minutes. At this point, the sauce should be thickened, and the vegetables bright and tender, providing a vibrant touch to your pumpkin coconut chicken meatballs.
  6. Once fully cooked, remove the skillet from heat and garnish the dish with fresh cilantro, chopped peanuts, and scallions. Serve your delightful one pan pumpkin coconut chicken meatballs over coconut rice, brown rice, or rice noodles, creating a comforting and satisfying meal that’s sure to become a family favorite.

Nutrition

Serving: 1meatballCalories: 250kcalCarbohydrates: 30gProtein: 20gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 500mgPotassium: 300mgFiber: 4gSugar: 6gVitamin A: 200IUVitamin C: 15mgCalcium: 30mgIron: 2.5mg

Notes

Leftovers can be stored in an airtight container in the fridge for 3-4 days, making this dish a convenient option for easy meals throughout the week.

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