One-Pan Coconut Curry Chicken Meatballs

Inspired by the beloved Scandinavian dish boller i karry, this coconut curry chicken meatball recipe is pure comfort in a bowl. Ready in under an hour and made in just one pan, it’s a nourishing, gluten-free, flavor-packed dinner the whole family will love. The chicken meatballs are soft, juicy, and light, coated in a creamy, fragrant coconut curry sauce that’s finished with fresh parsley or cilantro and a squeeze of lime. Serve it with fluffy basmati rice or cauliflower rice for a lighter, low-carb twist — either way, it’s a cozy, satisfying meal that warms you from the inside out.

A Comforting, Healthy, and Delicious Meal

This is my husband’s favorite dish — with a twist. In Denmark, where he’s from, boiled pork meatballs are served with a mild coconut curry sauce, usually over rice, in a dish beloved by Danish children called boller i karry (literally “meatballs in curry”). I love making the traditional version with pork and a separate sauce, but I wanted to create something lighter, using ground chicken instead, and to make it all in one pan.

The chicken meatballs take inspiration from the Scandinavian way — a simple mixture of egg, a little milk and flour, onion, salt, and pepper. It might sound basic, but this combination creates soft, fluffy, and juicy meatballs that are perfectly seasoned. I cook them gently in a large sauté pan with just a bit of oil, covered, over medium heat. This method keeps them tender and moist while preventing the oil from burning. And the best part? I can start the sauce in the same pan — those caramelized (not burnt!) bits left behind add wonderful flavor without any burnt taste.

The sauce comes together in under 30 minutes, rich and creamy from coconut milk, with a warm blend of spices and a subtle sweetness and tartness from the apple. Once it’s ready, the meatballs go back in for just a couple of minutes to coat them in the fragrant curry sauce — enough to absorb the flavors without overcooking.

My husband enjoys this dish with basmati rice, which I pressure-cook to reduce lectins, while I often opt for cauliflower rice for extra nutrition and fewer carbs. Or sometimes, we add steamed broccoli on the side. However you serve it, this is an easy, wholesome, and deeply satisfying meal — one you’ll want to make again and again.

Below you’ll find the full ingredient list and a step-by-step guide with photos. A printable recipe card and full nutritional breakdown are available at the end of the post.

Ingredients to Make Coconut Curry Chicken Meatballs

For the Meatballs, you need:

• 500 g pasture-raised ground chicken
• 1 small yellow onion, grated or finely processed
• 2 tbsp sorghum flour
• 2 tbsp coconut milk (or regular milk)
• 1 small pastured egg
• 1¼ tsp salt
• ¼ tsp freshly ground black pepper
• 2–3 tbsp extra virgin olive oil or avocado oil

For the Coconut Curry Sauce, you need:

• 1 tbsp extra virgin olive oil or avocado oil
• 1 yellow onion, finely chopped
• 1 apple, cut into small cubes
• 2 tsp mild curry powder
• 1 tsp garam masala
• 1 tsp turmeric powder
• 2 tbsp sorghum flour
• 1 can (400 ml) unsweetened coconut cream (80% coconut and water)
• ½ cup water
• Salt and pepper, to taste

To serve: fresh parsley or cilantro and lime wedges

Note: If you can’t find unsweetened coconut cream (just coconut and water), use more unsweetened coconut milk (just coconut and water) and omit the water.

Step-By-Step Instructions

Make the Meatballs

In a large bowl, mix together the ground chicken, grated onion, sorghum flour, coconut milk, egg, salt, and pepper until well combined.

Form into small balls, using about 1 heaping tablespoon of mixture per meatball. Lightly oil your hands to prevent sticking and place them on a parchment-lined plate or tray. You will get about 27 meatballs.

Heat a thin layer of olive or avocado oil in a large sauté pan over medium heat. Add the meatballs in a single layer (they should all fit into a 10-inch pan; otherwise, work in batches).

Cover and cook for 5 minutes, then uncover, flip each meatball, cover again, and cook for another 2–3 minutes. Remove the lid, toss gently to brown all sides, and cook covered for 1–2 more minutes. Transfer the meatballs to a bowl and set aside.

Make the Coconut Curry Sauce

In the same pan, add a bit more oil if the pan is too dry. Add the chopped onion and apple, and cook over medium heat for about 8 minutes, stirring occasionally, until the onion softens and turns fragrant. Add the curry powder, garam masala, turmeric, and sorghum flour. Stir well, then splash in a little water to prevent the spices from burning.

Cook for about a minute, then pour in the coconut cream and ½ cup of water. Season with salt and pepper. Bring to a gentle boil, then reduce to a simmer and cook for about 10 minutes, stirring occasionally, until the sauce thickens. Add a little more water if the sauce becomes too thick. Taste and adjust the seasoning (salt and pepper).

Combine Meatballs and Sauce, and Serve

Add the cooked meatballs to the sauce, toss gently to coat, cover, and simmer for 2–3 minutes to allow the flavors to meld. Finish with chopped fresh parsley (or cilantro) and a squeeze of lime juice. Serve warm with rice or cauliflower rice for a lighter, low-carb option.

Tips for Storing and Meal Prep

This recipe also makes an excellent meal prep option, and here’s how I like to do it. Double or triple the meatball mixture, cook all the meatballs in batches, and freeze them once cooled. When you’re ready for a quick dinner, simply thaw or reheat the meatballs in a large pan over medium heat with the lid on, then prepare the sauce as directed in the recipe.

You can also make and freeze the coconut curry sauce separately, but I don’t recommend freezing the sauce and meatballs together, as the texture may change once thawed.

Alternatively, make a double batch and enjoy it for two consecutive dinners — just store any leftovers in an airtight container in the refrigerator and reheat it the next day.

A Nourishing Meal

This meal is as nourishing as it is comforting. Each serving packs about 27 grams of protein, thanks to the chicken and egg, and more than 5 grams of fiber from the onion, apple, and sorghum flour.

I love using sorghum flour here — it’s naturally gluten-free, adds a subtle nutty flavor, and brings along valuable minerals like magnesium, iron, and zinc.

The coconut cream gives the sauce its silky texture while contributing manganese and copper, and the mix of spices and aromatics adds small amounts of vitamin C and potassium.

Altogether, it’s a simple, delicious one-pan dish that is full of essential nutrients from real, wholesome ingredients. See the complete nutritional breakdown in the label below the recipe card.

I hope you enjoy these Coconut Curry Chicken Meatballs as much as we do!

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