Description

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, 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.

Ingredients

FOR THE CHICKEN MEATBALLS

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

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

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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 tablespoon of mixture per meatball. Lightly oil your hands to prevent sticking and place them on a parchment-lined plate or tray.
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 fit in a 10-inch pan). 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, 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 necessary. 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 (see notes). 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.

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.

Notes

Coconut cream: If you don’t have unsweetened coconut cream, use canned coconut milk (about 1 can + 1/2 cup, and omit the water). And if you find coconut cream, make sure it is not sweetened. What you need is canned coconut cream or milk with only two ingredients: coconut and water.