Description
- Try this delicious Turmeric Chicken Meatballs with Coconut Rice recipe for a flavorful and comforting meal that’s easy to make.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large shallot, finely chopped
- 3 garlic cloves, minced
- 1 1/2 teaspoons turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt (plus more to taste)
- Freshly ground black pepper
- 1 pound ground chicken or turkey
- 1/4 cup fresh cilantro, finely chopped (plus more for serving)
- 1/4 cup panko breadcrumbs
- 3/4 cup white basmati rice
- 1 1/4 cups low-sodium chicken or vegetable broth
- 1 cup full-fat unsweetened coconut milk
- A handful of baby spinach, roughly chopped
- Fresh lemon juice for serving
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper (or refer to notes for air fryer instructions).
- In a large pot, heat the olive oil over medium heat until shimmering. Add the chopped shallot and cook for 2-3 minutes until softened. Add the garlic, turmeric, and ground ginger. Continue to cook for another 1-2 minutes, until fragrant. Remove from heat and transfer half of the mixture into a large mixing bowl, leaving the rest in the pan.
- Once the shallot mixture has cooled slightly, add the ground chicken, cilantro, breadcrumbs, and 1/2 teaspoon of kosher salt to the mixing bowl. Mix everything together until well combined.
- Using well-oiled hands, roll the mixture into 10-12 meatballs. Place them on the prepared baking sheet and bake for 12-15 minutes, or until the meatballs are fully cooked and no longer pink in the center.
- While the meatballs bake, prepare the rice. Return the pot to medium heat and add the rice. Toast the rice for 2-3 minutes until fragrant. Stir in the chicken or vegetable broth and coconut milk. Season with kosher salt and freshly ground black pepper.
- Bring the liquid to a boil, then cover and reduce the heat to low. Simmer for 15-17 minutes, or until the rice is tender and most of the liquid is absorbed.
- Turn off the heat and stir in the chopped spinach. Let it wilt into the rice. Taste and add more salt if needed.
- Serve the meatballs on top of the coconut rice, with a squeeze of fresh lemon juice and a sprinkle of black pepper. Garnish with extra cilantro if desired.
- Details: This flavorful dish combines fragrant turmeric and ginger-spiced chicken meatballs with a rich, creamy coconut rice base. It’s a wholesome and satisfying meal, perfect for busy weeknights. For a lighter touch, use ground turkey instead of chicken, and feel free to adjust the seasoning with more or less turmeric depending on your preference. The optional squeeze of lemon adds a fresh burst to the dish, enhancing the flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 350 kcal per serving
Keywords: #HealthyEats #ChickenMeatballs #CoconutRice #TurmericFlavors #WeeknightDinner