Coconut Curry Chicken Meatballs

You are going to want plenty of rice for this one, because that creamy coconut curry sauce is too good to leave behind. Tender chicken meatballs soak up all that warm curry flavor, with sweet red bell pepper, fresh ginger, spinach, and a squeeze of lime bringing a little brightness to every bite.

And honestly, you will not miss the usual garlic or onion here. Garlic-infused oil, scallion green tops, and carefully chosen gluten-free curry ingredients bring plenty of savory flavor while keeping the recipe Low-FODMAP-friendly, gluten-free, and lactose-free.

Pile it into a bowl, spoon over extra sauce, and dig in while it is warm. It is cozy, saucy, full of flavor, and exactly the kind of dinner you will be glad you tried.

Ingredients

For the Chicken Meatballs

• 1 pound ground chicken
• 3 tablespoons finely sliced scallion green tops
• 1 small green chile, deseeded and finely chopped
• 1 tablespoon garlic-infused olive oil
• 1 tablespoon gluten-free tamari
• 1/4 teaspoon fine sea salt, or to taste

For the Coconut Curry Sauce

• 2 tablespoons garlic-infused olive oil
• 1 tablespoon finely grated fresh ginger
• 1 medium red bell pepper, deseeded and thinly sliced
• 2 tablespoons gluten-free red curry paste made without garlic or onion
• 1 tablespoon gluten-free curry powder made without garlic or onion
• 1 can (13.5 ounces) unsweetened light coconut milk
• 1 cup low-FODMAP-friendly gluten-free chicken stock made without garlic or onion
• 2 tablespoons fresh lime juice, plus more to taste
• 2 packed cups baby spinach
• Fine sea salt, to taste

For Serving

• 2 tablespoons finely sliced scallion green tops
• 1/4 cup fresh cilantro leaves
• Fresh lime wedges
• Cooked jasmine rice, optional

Materials Needed

• Cutting board
• Sharp knife
• Measuring cups and spoons
• Large mixing bowl
• Large rimmed baking sheet
• Parchment paper
• Large deep skillet
• Wooden spoon or silicone spatula
• Tongs or serving spoon

How to Make It

1. Heat the oven. Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
2. Mix the meatballs. Add the ground chicken, scallion green tops, green chile, garlic-infused oil, tamari, and salt to a large bowl. Mix gently until the ingredients are evenly combined, taking care not to overwork the chicken.
3. Shape and bake. Form the mixture into about 20 tablespoon-sized meatballs and arrange them on the prepared baking sheet. Bake for 18 to 20 minutes, or until the centers reach 165°F on an instant-read thermometer.
4. Start the curry sauce. While the meatballs bake, warm the garlic-infused oil in a large deep skillet over medium heat. Add the ginger and red bell pepper, then cook for 2 to 3 minutes until the pepper begins to soften.
5. Bloom the curry flavors. Stir in the garlic-free, onion-free red curry paste and curry powder. Cook for about 1 minute, stirring often, until fragrant.
6. Simmer until silky. Pour in the light coconut milk and chicken stock, stirring until the sauce is smooth. Bring to a gentle simmer and cook uncovered for about 10 minutes, stirring occasionally, so the sauce reduces slightly.
7. Add the baked meatballs. Transfer the cooked meatballs to the skillet and turn them gently through the curry sauce. Simmer for about 5 minutes so the meatballs are thoroughly coated and the sauce reaches your preferred consistency.
8. Finish with greens and lime. Stir in the baby spinach and lime juice, then cook just until the spinach wilts. Taste, add salt or another squeeze of lime if needed, and serve with scallion green tops, cilantro, lime wedges, and rice if desired.

Low-FODMAP Notes

Traditional curry meatball recipes can pick up FODMAPs quickly from fresh garlic, white onion, whole scallions, stock, and prepared curry pastes. Here, garlic-infused oil supplies savory depth, only the green tops of scallions are used, and the recipe calls for curry paste, curry powder, and chicken stock made without garlic or onion.

Coconut milk can be portion-sensitive, and products vary by type and added ingredients. Divide the curry into four servings, check labels for added inulin or chicory-root fiber, and use the current Monash FODMAP app or guidance from a qualified dietitian when you need serving information matched to your individual needs.

Recipe Tips

• Mix the ground chicken only until combined so the cooked meatballs stay tender.
• Lightly wet your hands before rolling if the chicken mixture feels sticky.
• Read every curry paste label carefully because garlic and onion are common ingredients.
• Use a chicken stock without garlic or onion when keeping the recipe Low-FODMAP-friendly.
• Let the sauce simmer uncovered so it naturally becomes richer and more spoonable.
• Add the spinach near the end so it wilts without disappearing into the sauce.
• Finish with lime only after simmering, then taste before adding more salt.