Chef notes
Few things beat a quick one-pan dinner that can be made from start to finish in under an hour. These saucy meatballs fit the bill — and then some. This recipe is a leaner take on meatballs, and it packs in so much flavor with just a few basic ingredients. The leading role? Green curry paste. It flavors both the meatball mixture and the vegetable-packed coconut curry sauce that the balls simmer in; the paste adds notes of chiles, ginger, garlic and cilantro to the umami-rich sauce.
The ingredients in different brands of green curry paste vary slightly, but most of them are made with a combination of aromatics, such as fresh chiles, garlic, ginger, shallots, lemongrass, kaffir lime leaves, coriander, cumin and turmeric. Compared to other curry pastes, it is generally packing more fiery heat than the rest. Red curry paste has a moderately spicy yet bold flavor — it’s made with many of the same ingredients as green curry, but with different varieties of chilies. Yellow curry paste is the mildest of the bunch and is used to make Massaman curry. The first ingredient is still chilies, but the flavor boasts more warming spices such as cinnamon, cloves and nutmeg.
Some form of liquid such as milk or water is often used in meatball recipes to moisten the binding agents (breadcrumbs and eggs) so that the meatballs don’t fall apart. However, leaner meats like chicken and turkey hold a lot more moisture than beef or pork, so these meatballs don’t need any added moisture. Instead, bind the ground chicken with a simple mixture of beaten egg and panko breadcrumbs. The end result is a tender chicken meatball. Serve the meatballs and coconut-curry sauce over a bed of al dente rice noodles or bowls of rice — each is perfect for soaking up the sauce.
Technique Tip: If the chicken mixture is sticking to your hands as you form the meatballs, simply moisten your palms with some water. The meatballs will glide smoothly after that.
Swap Option: Ground turkey is a seamless substitute for chicken. It has a similar flavor and texture, so no need to change a thing.
Ingredients
- 1 large egg
- 1/3 cup panko breadcrumbs
- 5 tablespoons green curry paste, such as Maesri, divided
- 1¼ teaspoons kosher salt, divided
- 1 pound ground chicken
- 5 tablespoons vegetable oil, divided
- 1 yellow onion, chopped
- 1 large zucchini, quartered lengthwise and cut into 1/2-inch pieces
- 1 orange or yellow bell pepper, ribs and seeds removed, cut into 1/2-inch pieces
- 2 tablespoons minced cilantro stems, plus whole leaves for serving
- 1 (13.5-ounce) can light coconut milk
- 1/3 cup low-sodium chicken or vegetable broth
- 2 tablespoons tamari or reduced-sodium soy sauce
- 1 tablespoon granulated sugar
- 2 tablespoons fresh lime juice, plus wedges for serving
- cooked white rice or thick rice noodles, for serving
Preparation
1.In a medium bowl, whisk together the egg, panko, 1 tablespoon curry paste and 3/4 teaspoon salt. Add the chicken and mix gently until just combined. Form the meat mixture into 1½-inch balls (you should have about 20).
2.Heat 4 tablespoons of oil in a large straight-sided skillet over medium-high heat. Working in batches (if necessary), add the meatballs in an even layer. Cook for 8 to 10 minutes, flipping occasionally, until browned on all sides and mostly cooked through. Transfer to a plate and set aside. Wipe out the skillet.
3.Swirl the remaining 1 tablespoon of oil into the skillet. Add the onions, zucchini, bell pepper and remaining 1/2 teaspoon salt. Reduce the heat to medium and cook for 8 to 10 minutes, stirring occasionally, until softened and beginning to brown in places. Add the cilantro stems and remaining 4 tablespoons of curry paste. Cook for about 2 minutes, until fragrant. Stir in the coconut milk, broth, tamari and sugar. Add the meatballs back to the skillet and bring the mixture to a simmer. Cook for 4 to 5 minutes, until the sauce is thickened slightly and the meatballs are cooked through. Remove from the heat and stir in the lime juice.
4.Serve the meatballs and curry sauce over bowls of rice or noodles. Top with cilantro leaves and lime wedges.
